Chewy Double Chocolate Chip Cookies
Who doesn’t love a good chocolate cookie? Not only are these scrumptious cookies made with good quality cocoa powder, it’s doubly delicious with the addition of chunks of good quality bittersweet chocolate. You can use semi-sweet chocolate chunks instead of bittersweet, but bittersweet chocolate gives you a very intense chocolate flavor that can’t be beat.
These delicious cookies are crispy on the outside and chewy on the inside.
Enjoy them with a tall glass of cold milk. My kids sure did! 🙂
Make ice cream sandwiches IF you have any leftovers!
Give my recipe a try. I think you’ll like it. 🙂
- ⅓ cup granulated sugar (for dough)
- ½ cup granulated sugar (for coating the cookie)
- 1½ cups unbleached all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark corn syrup
- 1 egg white
- 1 teaspoon vanilla extract
- 1½ sticks unsalted butter
- ⅓ cup packed light brown sugar
- 4 ounces bittersweet chocolate pieces (may substitute with semi-sweet chocolate)
- Pre-heat oven to 375 degrees. Line 3 baking sheets with parchment paper. Place ½ cup sugar in a shallow dish.
- In a mixing bowl, cream together the remaining ⅓ cup granulated sugar, brown sugar, and butter.
- Mix together the egg white, corn syrup, and vanilla extract. Add to the butter-sugar mixture.
- In a separate bowl, mix together the flour, salt, baking soda, and cocoa powder. Add to the butter-sugar mixture.
- Scrape down the sides of the bowl then slowly mix in the chocolate pieces.
- Using a small cookie scoop (one that holds about 1 tablespoon of dough), drop scoops into the dish containing the ½ cup sugar to be used for coating. Roll the cookie dough in the sugar until it's entirely coated in sugar. Place balls of sugar-coated dough 2 inches apart on prepared baking sheet.
- Bake for 10-11 minutes (do not bake any longer!). Remove from oven and allow cookies to cool on the baking sheet for 5 minutes then remove them to a wire rack to cool to room temperature.