These Chewy Chocolate Cookies are the definition of extreme, sinful, over-the-top chocolate.
This evening was “necessary diversion” baking for me.
Cody and I sold our home almost 18 months ago – unexpectedly in a week – and have been surviving in an apartment. Actually, the apartment has been a nice break from homeownership responsibilities, convenient, brought us back to our carefree single days, can clean the whole thing in a few hours…
Anyway, we decided that it was time to get our family settled again and so we put in an offer on a house today.
Playing the not-very-fun-what-the-heck-are-we-doing negotiation game most of the day with no final decision, I decided to bake cookies this evening to keep myself from watching the phone for a text from our realtor every 5 minutes (Cody, wiser than me, went to the gym).
So, what do you bake when looking for a diversion? Chocolate!!!!!!!!!!!!!
These over-the-top, sinful Chewy Chocolate Cookies have an entire 4 ounce bar of chopped semisweet chocolate folded into the dough.
This dough is super chocolatey, thick and fudgy.
I used a 2 tablespoon scoop and rolled the balls of dough in sugar before baking them.
The sugar gives the Chewy Chocolate Cookies a little crunch and an attractive crackly appearance.
My kitchen smells like warm, melted chocolate.
I don’t know if we bought a house yet (it’s 10:30 PM, urgh), but I’ve got a batch of these beautiful, chewy chocolate cookies to share at work tomorrow 🙂
(February 26th UPDATE: WE BOUGHT A HOUSE!!!)
- ⅓ cup sugar, plus ½ cup for rolling
- 1½ cups all-purpose flour
- ¾ cup Dutch-processed cocoa powder
- ½ tsp baking soda
- ¼ tsp + ⅛ tsp salt
- ½ cup dark corn syrup
- 1 large egg white
- 1 tsp vanilla
- 12 T unsalted butter, softened
- ⅓ cup packed dark brown sugar
- 4 oz bittersweet or semisweet chocolate, chopped into ½-inch pieces
- Adjust oven rack to middle position and preheat oven to 375 degrees F.
- Line 2 baking sheets with parchment paper.
- Place ½ cup of sugar in a shallow dish.
- Whisk flour, cocoa, baking soda and salt together in a medium bowl.
- Whisk corn syrup, egg white and vanilla together in a small bowl.
- Using a stand mixer, beat together the butter, brown sugar and ⅓ cup of sugar on medium-high speed 2 minutes or until light and fluffy.
- With speed on medium-low, add corn syrup mixture and beat until fully incorporated.
- Reduce speed to low and add flour mixture and chopped chocolate; mix until just combined.
- Refrigerate dough for 30 minutes.
- Roll dough into balls and roll in sugar to coat.
- Space dough balls 2 inches apart on prepared cookie sheets and bake for 10 minutes or until cookies are puffed and cracked and edges have begun to set.
- Do not overbake.
- Let cookies cool on baking sheets for 5 minutes and then transfer to wire rack to cool to room temperature before serving.
If you love chocolate and chewy, check out my recipe for chocolate chip cookies!
But be warned: don’t try the dough because you won’t be able to stop eating it!!