Chewy Chocolate Cookies Recipe

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Chewy Chocolate Cookies
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Ingredients
11
Count
Nutrition
860
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  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 1/2 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. 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. Divide dough into 16 equal portions; roll between hands into balls about 11/2 inches in diameter. Working in batches, drop 8 dough balls.
  4. 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 over bake.
  5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature. When the cookies have cracked but still look wet between the fissures, take them out of the oven. This ensures a moist, chewy texture.
  6. Note:TOO SMALL Tiny chocolate pieces will melt and disappear into the dough when baked. JUST RIGHT Half-inch chunks contribute chocolate flavor while staying intact. RECIPE TESTING ELIMINATE THE YOLK Reducing the egg to a single white cuts down on excess fat, which can make cookies too tender. INCORPORATE COCOA Using cocoa powder instead of melted chocolate in the batter keeps tenderness in check.USE LESS WHITE SUGAR Replacing some white sugar with dark corn syrup and dark brown sugar boosts chewiness.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 860.23 Kcal (3602 kJ)
Calories from fat 366.81 Kcal
% Daily Value*
Total Fat 40.76g 63%
Cholesterol 96.41mg 32%
Sodium 413.21mg 17%
Potassium 522.5mg 11%
Total Carbs 127.34g 42%
Sugars 79.1g 316%
Dietary Fiber 6.81g 27%
Protein 9.77g 20%
Vitamin A 0.4mg 14%
Iron 5.4mg 30%
Calcium 77.8mg 8%
Amount Per 100 g
Calories 391.28 Kcal (1638 kJ)
Calories from fat 166.84 Kcal
% Daily Value*
Total Fat 18.54g 63%
Cholesterol 43.85mg 32%
Sodium 187.95mg 17%
Potassium 237.66mg 11%
Total Carbs 57.92g 42%
Sugars 35.98g 316%
Dietary Fiber 3.1g 27%
Protein 4.45g 20%
Vitamin A 0.2mg 14%
Iron 2.5mg 30%
Calcium 35.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.8
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sugar

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