Do you ever crave chocolate? I do. Could there be anything better than freshly baked, ooey, gooey, soft chocolate cookies? I think not!! My mouth is watering now from just thinking about eating cookies.
The first time I ate these cookies last year was at the Bamback’s (Parker’s family) Christmas Eve family game night. I couldn’t get over how good they were, and kept trying to sneak in a cookie between games. Finally, after dreaming about these cookies for a week, I asked Parker’s mom for the recipe. When I tried to make them last year though it didn’t work out…
To my horror, my COOKIES turned into ONE BIG RUBBERY COOKIE on the baking sheet.
I’m not saying I’m the world’s best home baker. I’m still learning how perfect the art of baking cookies from scratch, but I think I might have cracked the code on these chocolate cookies this holiday season.
Armed with my Dutch processed cocoa (which is a little more expensive than regular unsweetened baking cocoa but SO worth it) and a bag of dark chocolate chips, I decided I wanted to try again this year to make these yummy chocolate cookies for the holidays. Thankfully, this year I succeeded!
The real trick is to let the cookie dough chill in the fridge for about 30-ish minutes. While chilling the dough you can clean up your kitchen and get your baking sheets ready. By the time your done cleaning and getting out your baking sheets your cookies will almost be/be done chilling too! I didn’t chill my cookie dough last year (I know, I’m impatient) and the cookies spread out too much in the oven (whoops). Don’t make the same mistakes I did. CHILL THE COOKIE DOUGH.
Also, now I’ve been embracing this colder weather that Texas has been receiving. To me, nothing tastes better on a chilly winter’s day than a warm, freshly baked cookie with a cold glass of milk. Best way to recharge during the winter time!
So here’s to cold weather, dark chocolate, and staying warm. Happy holidays!!
Chewy Chocolate Cookies
Sugar coated, chewy chocolate cookies with dark chocolate chips.
This recipe is modified from America's Test Kitchen's Chocolate Cookies
- 1 1/2 cups all-purpose flour unbleached
- 3/4 cup Dutch-processed cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup dark corn syrup
- 1 large egg white
- 1 tsp. vanilla extract
- 1/3 cup granulated sugar plus 1/3 cup for coating
- 1/3 cup dark brown sugar packed
- 4 oz. bittersweet chocolate chopped into smaller squares
- 1 1/2 cup dark chocolate chips
- 12 tbsp. unsalted butter softened
Whisk dry ingredients: flour, cocoa powder, baking soda, and salt together in a medium bowl.
Whisk wet ingredients: dark corn syrup, egg white, and vanilla together in a small bowl.
In a stand mixer (or a handhelt beater), beat butter, brown sugar, and 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 mixed together (about 30 seconds).
Add flour mixture and mix on low until just incorporated.
Fold in chopped chocolate and dark chocolate chips.
Give dough a final stir with a rubber spatula to make sure no pockets of flour remain.
Chill dough for about 30 minutes until slightly firm.
Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Place 1/3 cup granulated sugar in a shallow bowl for coating.
Divide and roll dough into balls about 1.5 inches in diameter. Drop dough balls into sugar and toss to coat.
Set dough balls on prepared baking sheet, spacing about 2 inches apart. Bake for 9-11 minutes, until cookies are puffed and cracked and the edges have begun to set but centers are still soft.
Transfer cookies to a wire rack to cool. Enjoy!