MAKES ABOUT 16 COOKIES
Use a high-quality bittersweet or semisweet chocolate here. Click here to see our top-rated brands. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. See the sidebar that follows the recipe.
|
⅓ |
cup (2⅓ ounces) granulated sugar, plus ½ cup for rolling |
|
1½ |
cups (7½ ounces) all-purpose flour |
|
¾ |
cup (2¼ ounces) Dutch-processed cocoa powder |
|
½ |
teaspoon baking soda |
|
¼ |
teaspoon plus ⅛ teaspoon salt |
|
½ |
cup dark corn syrup |
|
1 |
large egg white |
|
1 |
teaspoon vanilla extract |
|
12 |
tablespoons unsalted butter, softened |
|
⅓ |
cup packed (2⅓ ounces) dark brown sugar |
|
4 |
ounces bittersweet or semisweet chocolate, chopped into ½-inch pieces |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place ½ cup granulated sugar in shallow dish. Whisk flour, cocoa, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
2. Using stand mixer fitted with paddle, beat butter, brown sugar, and remaining ⅓ cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping down bowl as needed with rubber spatula. Reduce speed to low, add flour mixture and chopped chocolate, and mix until just incorporated, about 30 seconds, scraping down bowl as needed. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed. Refrigerate dough for 30 minutes to firm slightly.
3. Working with 2 tablespoons of dough at a time, roll into balls. Roll half of dough balls in sugar to coat. Space dough balls 2 inches apart on prepared sheet; repeat with remaining dough balls. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes, switching and rotating sheets halfway through baking. Do not overbake.
4. Let cookies cool on sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature before serving.