Cookie recipes that trumpet their extreme chocolate flavor always leave us a bit suspicious: While they provide plenty of intensity, these over-the-top confections also tend to be delicate and crumbly, like a cakey brownie. We made several discoveries that guaranteed texture wasn’t sacrificed in the name of extreme flavor in our cookies (but don’t worry, they still pack a serious chocolate punch).
Here is our rundown of key items and techniques that will ensure your cookies live up to our recipe’s name:
INGREDIENTS: THE MAIN PLAYERS
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.
RECIPE TESTING: THE RIGHT-SIZED CHUNK
Just right: Half-inch chunks contribute chocolate flavor while staying intact.
Too small: Tiny chocolate pieces will melt and disappear into the dough when baked.
WHEN ARE COOKIES COOKED?
MAKE IT NOW: Our recipe for Chewy Chocolate Cookies is free through June 28, 2013.