Great Chocolate Cookie Recipe

I usually don't like chocolate/chocolate cookies. One of Carol's friends brought these to her open house and I really liked them.

Chewy Chocolate Cookies

**It is recommended to use a high quality baking chocolate. The recipe lists Callebaut Intense Dark but I used Girandelli. Also substituting light brown sugar for dark will change the flavor, so it's not recommended (same for the dark syrup).

1/2 C granulated sugar (for rolling)
1/3 C granulated sugar
1 1/2 C unbleached all-purpose flour
3/4 C Dutch-processed cocoa powder
1/2 t baking soda
1/4 t + 1/8 t table salt
1/2 c dark corn syrup
1 lg egg white
1 t vanilla extract
12 T (1 1/2 sticks) unsalted butter
1/3 c packed dark brown sugar
4 oz bittersweet chocolate, chopped

Put oven racks to upper and middle positions. Heat oven to 375. Line baking pan with parchment or I just sprayed with non-stick spray. Place 1/2 cup sugar in small bowl. Whisk flour, cocoa powder, baking soda and salt together. Whisk corn syrup, egg white and vanilla together. In a mixer with a paddle, beat butter, brown sugar and 1/3 cup granulated sugar until light and fluffy (2 minutes). Add corn syrup mixture and beat 20 seconds, scraping bowl. Add flour mixture and chopped chocolate 30 seconds. Give dough a final stir with a spatula to ensure it's mixed well. Chill dough 30 minutes, but no more. Divide dough into about 16 portions, roll in sugar and place on baking pan. Do 2 pans at a time. Bake 5 minutes, switch pans (top to bottom and swing them around). Bake 5 more minutes until cookies are puffed and cracked and edges have begun to set. Don't overbake - it's ok if they look a little underdone in the center. Cool 5 minutes.