Made Chewy Chocolate Cookies with a New Recipe

These Chewy Chocolate Cookies featured in the January 2009 edition of Cook's Illustrated magazine (on newstands now) are unbelievably delicious.

The recipe is available online only for paid subscribers, or those using a free trial period, here. (Sorry but sharing the recipe here would be a copyright infringement and plagarism so I can't do it.) I'll hint that the recipe uses white sugar, dark brown sugar and dark corn syrup as well as cocoa powder and chocolate pieces (or chips).

One flaw is they are pretty flat. The ones I made that were about 1 inch dough balls were rounder and more normal looking. The larger ones that were 1.5 inches in diameter spread way out, too far, lost their circle shape and ran into the other cookies on the pan. Some of those were spread out so much they left gaps (open spots on the pan). (See update below dated 1/25/09.)

The flavor and texture makes up for the flatness. These are chewy inside with crispy exteriors. The chocolate flavor is intense through the dough and there are chocolate pieces throughout.

Notes about my ingredients are instead of Dutch Process Cocoa powder I used Dagoba Chocolate Organic Cacao powder (not sweetened). I also used for the chocolate pieces, Ghiradelli Bittersweet Chocolate Chips (60% cacao). I used a high quality vanilla extract.

Chocolate lovers will find this recipe To Die For.

Update 1/25/09: I made these again today. This time instead of using the cocoa powder by measurement cup I weighed it. I did everything else the same. This time the cookies did not flatten out like last time. They were more 'normal'.

---

These are the chocolate chips I used. Surprisingly Amazon's price for a pack of 12 bags is lower than my local grocery store's price. I pay $2.99 at my grocery store and they rarely go on sale.




Cook's Illustrated Magazine:



Technorati Tags: chewy chocolate cookies recipe Cooks Illustrated.