Chewy Chocolate Cookies
User Reviews
5
Chewy Chocolate Cookies
Description
This recipe mixes Dutch-processed cocoa powder with flour, baking soda, and salt for a chocolatey and balanced base. A mixture of dark corn syrup, egg white, and vanilla provides sweetness and helps create a chewy texture. Butter combined with granulated and brown sugars is creamed to form a tender fat-sugar matrix that supports the chocolate flavor.
After combining the wet and dry ingredients, the dough is chilled to firm up, allowing better control over spread during baking. Baking at 375°F for 8 to 11 minutes results in cookies that appear set on the surface and edges but slightly underbaked in cracks, which aids chewiness once cooled on wire racks.
These cookies suit those seeking a richer, softer chocolate treat, differing from crisp or cakey cookies. They can complement coffee or milk and make a good hand-held snack.
Nutrition facts included in the notes are estimates and do not affect preparation.
Ingredients
- 1 1/2 all-purpose flour 180 g
- 3/4 cup dutch-processed cocoa powder 63 g
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark corn syrup 156 g
- 1 egg large, white
- 2 teaspoons vanilla extract
- 12 tablespoons butter softened, (169 g
- 1/2 cup granulated sugar 99 g
- 1/3 cup brown sugar 71 g, packed
Instructions
- Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
- In a separate small bowl, whisk corn syrup, egg white, and vanilla together until well-combined. Set aside.
- In a large bowl, beat butter and sugars together on medium until well-combined, about 2 minutes.
- Add corn syrup mixture, and beat on low until well-combined, about 30 seconds. Scrape down the sides as needed.
- Stir in flour until just incorporated. Cookie dough should look like thick brownie batter at this point.
- Cover, and chill dough until firm, about 30 minutes.
- Preheat oven to 375 F. Line two baking sheets with parchment paper or silicone baking mats.
- Scoop 1.5 tablespoon scoops of dough, and place on prepared baking sheets, spacing about 2 inches apart.
- Bake for 8-11 minutes. Cookies will look set on the top and at the edges but will look underdone in the cracks.
- Immediately remove from baking sheet and place on a wire cooling rack to finish cooling.
Notes
- Nutrition facts provided are estimated and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 159kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 167mg | 7% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 260IU | 5% |
| Calcium | 13mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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