When boys throw a football party, they bring beer. Beer and, well, beer. When girls throw a football party, there are mimosas, fruit salad, zucchini dippers, taco dip, hummus, and cookies. These cookies.
When I moved into a new apartment this summer, I had a couple excessively stressful conversations with cable companies and henceforth elected to go a year without cable television. Alright, clean the water you just spit out off the computer screen. Truth be told, I don’t really miss it. And I’m happy to still have the brain cells I would have lost watching every episode of Jersey Shore. AND I’m happy to have become an avid-bordering-on-obsessive fan of America’s Test Kitchen. I can identify Christopher Kimball’s voice from 3 words MAX. So, imagine my absolute delight when I received a bound-and-indexed volume of all 2009 issues of Cook’s Illustrated. All the Equipment Corners, Ingredient notes and meticulously crafted recipes.
Meticulous. And while we all know I often struggle to follow rules and recipes, these are worth it. Even the 4 bowls that got dirty and the specific number of scrapes of the bowl.
Chewy Chocolate Cookies
Cooks Illustrated, Jan/Feb 2009
- 1/3 c. granulated sugar, plus 1/2 c. for coating
- 1 1/2 c. unbleached all-purpose flour
- 3/4 c. Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon plus 1/8 teaspoon table salt (really? how do you measure that?)
- 1/2 c. dark corn syrup
- 1 large egg white
- 1 teaspoon vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/3 c. packed dark brown sugar
- 4 ounces bittersweet chocolate, chopped into 1/2 inch pieces
- Adjust oven racks to upper and lower-middle positions and heat oven to 375. Line 2 large (18 x 12) 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.
- In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 c. 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 a 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).
- Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 inches in diameter. Working in batches, drop 8 balls 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), 10-11 minutes. Do not overbake.
- Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Crispy outside, soft center, deep and chocolatey without being too sweet or dense. Just freaking delicious. And perfect for football (and 3rd quarter wedding planning 🙂 ) Boys, you have no idea what you’re missing.