There used to be a chocolate cookie that I loved growing up. They came either two or three to a package and they looked very much like the picture above. I haven’t seen them in years, but I have fond memories of eating them while in high school. These cookies are reminiscent of them, although much more chocolaty and slightly less sweet. These seem like more of a grown-up cookie to me, although my boys love them. If you like chocolate cookies, these are definitely worth trying, but don’t cook them too long. 10 – 11 minutes were all mine needed, and they’re perfect.
Chewy Chocolate Cookies
Cook’s Illustrated Jan/Feb 2009, Issue 961/3 cup granulated sugar plus 1/2 cup for coating
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon table salt
1/2 cup dark corn syrup
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup dark brown sugar, packed
4 ounces good quality bittersweet chocolate, chopped into 1/2 inch piecesPreheat your oven to 375 degrees F. Line two large baking sheets with parchment. Put 1/2 cup granulated sugar onto a plate and set aside.
Whisk flour, cocoa powder, salt and baking soda together in a small bowl and set aside.
In another small bowl whisk together the corn syrup, egg white and vanilla and set aside.
Beat the butter, brown sugar and remaining 1/3 cup of white sugar together until light and fluffy (2 minutes). Add the corn syrup mixture and beat until combined (20 seconds). Add the flour mixture and chopped chocolate and mix until just combined (30 seconds), making sure there isn’t any unmixed flour pockets.
Chill dough for 30 minutes (but no longer than 30 minutes, according to the recipe). Divide the dough into 16 equal portions (or use a 1.5″ ice cream scoop to create the cookies – this will yield more than 16 cookies), roll between your hands into a ball and then roll the balls in the sugar to coat. Put on baking sheets, 2 inches apart and bake 10-11 minutes.
Cookies are done when they have cracked and still look wet between the cracks. It’s important to not over bake the cookies. Allow the cookies to cool 5 minutes on the cookie sheets and then cool fully on a wire rack.
Yield: 16 – 24 cookies
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Linden’s Cookies
They still sell them in Costco.
Their chocolate chip version is touted as being “healthy” in that it meets school nutrition guidelines.
I am such a sucker for a chewy chocolate cookie. It’s downright ridiculous!
Yum! They look incredible. I love soft chocolatey cookies, and I also just recently blogged about them. Yours look amazing–the cracked tops, the sugary sparkle… so, so pretty!
Hullo~ I’m planning on using a (somewhat mutilated) version of this recipe on my blog! Hope that’s alright!
Just made these and they are awesome! I substituted chocolate chips for the chopped chocolate and it worked fine. They look beautiful and have a great flavor – very gourmet!! friends will think I bought them at a high end bakery!!
Thanks!
For Christmas baking, I was happy to find these – I will roll in red sugar and put Hersheys white chocolate/ peppermint kisses on top( I bought before I finally found the peppermint crunch by Andes for my peppermint cream cheese brownies).Can already taste them. Thanks.
oh i made it…n it was like yummmmmmmmmmmmm……
I loved those cookies they are so delisious hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm nice.
Made them! Mine turned out a bit rounder than yours, but equally delicious! Image below.
http://i.imgur.com/Qey8r.jpg
Your picture is beautiful and your cookies look delicious. I forgot about this recipe. You have inspired me to make it again.
Hello,
I have just stumbled across your blog, and so pleased I did. I am from Australia and have a son who adores cookies…and passes on every other sweet thing I make.
These sound wonderful. The only thing is that we do not have dark corn syrup here, only light.
Could I use light corn syrup instead?
Thank you so much. I look forward to trying these cookies.
Regards from Australia,
Angela
Hi Angela,
These cookies really are delicious! If you only have light corn syrup, I’d definitely substitute it for the dark corn syrup. I hope your son likes them.
Diane
Thank you. I will let you know how theygoes. Warmest regards from Australia,
Angela
Hi, Just came across our website. My kids love when I bake for them. These chocolate cookies ,do I have to add the syrup? What is the need for the syrup ,what does it do to the cookie? I am curious I see it in some recipes.
Thanks,
Pam
Pancakes, I believe the corn syrup is used as part of the sweetener. You notice the sugar amount is low in this recipe. Chocolate baked goods require more sweetener and the syrup is a more concentrated way to add sweetness without causing the cookie to be runny. Also, the more sugar in a cookie recipe, the more likely it is to become hard after a couple of days. The syrup would not have this affect. I hope that clears it up. You definitely would want to leave this in the recipe. If using this much sweetener is an issue for you, you may want to research using agave nectar as a substitute.
Joellen
Thanks for your answer Joellen.
-Diane
These are the best cookies I’ve ever made! They were more round than the photo and had a bit less cracks, I’m thinking they may have needed close to 15 minutes. They are so good! I did flatten them when they were still warm – it just looks better. 😀
http://www.flickr.com/photos/77025744@N04/6906414923/in/photostream/lightbox/
Your cookies are beautiful! Glad you liked the recipe.
Diane
I have been making this recipe for a year now and it’s hands down my FAVORITE chocolate cookie IN THE WORLD! I make up all the dough balls, roll them in sugar then put them on a tray and freeze them. After frozen, I divide them into a couple ziploc freezer bags. That way, I can cook a few anytime I am craving them… warm ooey gooey delicious chocolate euphoria in minutes!
So I’m ready to make these again! How long would they keep in the pantry? I’m sure they won’t be around too long anyways, but my husband and I are going to try and only eat a couple a day. 🙂
My guess is that they’d keep for about a week. If I don’t eat cookies the first day I make them, I toss them in the freezer in a sealed plastic bag or some tupperware. I then eat them over time. When I want one, I don’t even let them thaw – I like them frozen – especially chocolate chip cookies.
Well we’re down to two cookies already. Oh well. 😀
I Just made these measured everything exactly…..they did not turn out, so sad I have to throw them out, they didnt crack open and they taste like cocoa…:( I don’t know what I did wrong 🙁
Oh no! I’m so sorry that the recipe didn’t work for you. 🙁
Love these cookies. Used light corn syrup and milk chocolate pieces since that is what I had. Turned out beautifully!
Thanks Heather. Glad you liked them!
Just made these. I agree with the other commenter–took much longer than the recipe said. Perhaps the thickness of the baking sheet matters? I’ll try again, and next time use the flattening/cracking of the cookies to know when they are ready, not just the time.
Yum. Thanks so much for these delish chocolate cookies. Isn’t cooking with chocolate superb?
I’m going to do my own version of these yummy cookies, some with ginger and some with candied chocolate chips. May even try using one of those infused teas.
YUM!! These are awesome! I added peanut butter chips and it was a good variation!
Glad you liked them Laur.
They were Linden’s cookies and Costco has them now. See, I always only gave you healthy snacks as kids. Well, almost always…..