Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ 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. | 2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup 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 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). | 3. Divide dough into 16 equal portions; roll between hands into balls about 11/2 inches in diameter. Working in batches, drop 8 dough balls. | 4. 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 to 11 minutes. Do not over bake. | 5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature. When the cookies have cracked but still look wet between the fissures, take them out of the oven. This ensures a moist, chewy texture. | 6. Note:TOO SMALL Tiny chocolate pieces will melt and disappear into the dough when baked. JUST RIGHT Half-inch chunks contribute chocolate flavor while staying intact. RECIPE TESTING 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/3	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001
purpose flour	1 1/2	1/2	unbleached	-	-	-	-
cocoa powder	3/4	cup	Dutch-processed	147.06	37.3455	12.642000000000001	8.8365
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
table salt	1/4	teaspoon		0.0	0.0	0.0	0.0
dark corn syrup	1/2	cup		469.04	127.2476	0.0	0.0
egg white	1			17.16	0.2409	3.597	0.0561
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
butter	12	tablespoons	unsalted	1026.0	47.141999999999996	32.058	86.4
dark brown sugar	1/3	cup	packed	-	-	-	-
chocolate	4	ounces	bittersweet chopped	678.132	52.0506	8.8339	48.3424

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.