Chewy chocolate cookies


I was scolding 3-year-old after spending half an hour looking for her glasses.

3-year-old: But I know where they are!

Me (brighten up): Where???

3-year-old: They are in the house.

(Okay. Thanks!).

Chewy chocolate cookies

(Adapted from America’s Test Kitchen)

About 20-22 cookies

215 g all-purpose flour
35 g Dutch-processed cocoa powder
30 g cocoa powder
1/2 tsp baking soda
3/8 tsp salt
110 g dark corn syrup
1 large egg white
1 tsp vanilla extract
170 g butter or 12 tbs (at room temperature)
60g dark brown sugar
60g granulated sugar (plus more for rolling)
140 g bittersweet chocolate, chopped into 1/2” pieces

  1. In a medium bowl, sift flour, two types of cocoa powder, baking soda, and salt. Set aside.
  2. In a small bowl, whisk dark corn syrup, egg white, and vanilla extract. Set aside.
  3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Slowly add the syrup mixture in (2).
  5. Finally add flour mixture in (1), mix until just combined.
  6. Use a spatula to fold in chopped chocolate pieces.
  7. Cover and refrigerate for 30 minutes.
  8. Preheat oven to 375 F.
  9. Line 2 baking sheets with parchment paper.
  10. Scoop dough into small balls (about 1 tbs), and roll them in granulated sugar.
  11. Place on baking sheet, about 2″ apart.
  12. Bake for 6 minutes.
  13. Reverse the position of the baking sheet, and bake for another 3 minutes.
  14. Let them cool for about 5 minutes before transferring to rack.