Sunday, January 30, 2011


Cook's Illustrated


Makes 16 cookies. Published January 1, 2009. From Cook's Illustrated.

We recommend using the test kitchen’s favorite baking chocolate, Callebaut Intense Dark L-60-40NV, but any high- quality dark, bittersweet, or semisweet chocolate will work. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. A spring-loaded ice cream scoop (size #30) can be used to portion the dough.

1/3cup even more sugar granulated sugar (about 2 1/2 ounces), plus 1/2 cup for coating
1 1/2cups unbleached all-purpose flour (7 1/2 ounces)
3/4cup Dutch-processed cocoa powder
1/2teaspoon baking soda
1/4teaspoon table salt plus 1/8 teaspoon table salt
1/2cup dark corn syrup (see note)
1large egg white
1teaspoon vanilla extract
12tablespoons (1 1/2 sticks) unsalted butter , softened (70 degrees)
1/3cup packed dark brown sugar (about 2 1/2 ounces, see note)
4ounces bittersweet chocolate , chopped into 1/2-inch pieces (see note)


  1. 1. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.

  2. 2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 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 bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).

  3. 3. Divide dough into 16 equal portions; roll between hands into balls about 11/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), 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. Do not overbake.

  4. 4. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.


Keys to Chewy Cookies

Reducing the egg to a single white cuts down on excess fat, which can make cookies too tender.

Using cocoa powder instead of melted chocolate in the batter keeps tenderness in check.

Replacing some white sugar with dark corn syrup and dark brown sugar boosts chewiness.


The Right-Sized Chunk

Half-inch chunks contribute chocolate flavor while staying intact.

Tiny chocolate pieces will melt and disappear into the dough when baked.


When Are Cookies Cooked?

When the cookies have cracked but still look wet between the fissures, take them out of the oven. This ensures a moist, chewy texture.

America's Test Kitchen

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen ( on public television.

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