If you've listened to this episode of our podcast, you know Mark is in love with these cookies, despite the work. He described them as "cracked, hardened lava if it were made out of chocooate and rolled in confectioners' sugar." Or something like that. In fact, they're chewy, fudgy, old-fashioned treats.
The recipe comes from THE ULTIMATE CHOCOLATE COOKIE BOOK. Want a copy of the book, a whole book just about chocolate cookies? Then click here to buy it at amazon. Or here to order it at Barnes and Noble. Or find it at other sites and stores.
Makes about 6 dozen cookies
- 2 cups all-purpose flour
- 2 cups confectioners’ sugar
- 1/2 cup cocoa powder, preferably Dutch-processed cocoa powder, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces unsweetened chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- 1 1/2 cups packed light brown sugar
- 1/3 cup light corn syrup
- 2 teaspoons vanilla extract
- 4 large egg whites, at room temperature
1. Spread a sheet of wax paper on your work surface. Sift all the flour, 1 1/2 cups confectioners’ sugar, the cocoa powder, baking powder, and salt together, using a flour-sifter or a fine-mesh sieve, allowing the sifted mixture to fall onto the wax paper. Repeat (ugh!), making sure the cocoa powder is evenly distributed through the mixture. Set aside.
2. Place the chocolate and butter in the top of a double boiler or in a medium bowl that fits securely over a medium saucepan. Bring about one inch of water to a boil in the bottom of the double boiler or in the saucepan; place the top of the double boiler or the bowl over the simmering water, reduce the heat but maintain the bubble, and stir until half the chocolate has melted. Remove the top of the double boiler or the bowl from over the water—be careful of any escaping steam—and continue stirring off the heat until smooth. Transfer to the bowl for a standing mixer or to a large, clean bowl if you’re using a hand-held mixer. Cool for 5 minutes.
3. Beat the brown sugar into the chocolate mixture, using an electric mixer at medium speed, until light and silky, about 1 minute. Beat in the corn syrup and vanilla. Scrape down the sides of the bowl, then beat in the egg whites all at once, until smooth, a little less than 1 minute.
4. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until any trace of dry flour has disappeared. Cover the bowl with a clean kitchen towel and set in the refrigerator until the mixture becomes firm, at least 1 hour but no more than 8 hours.
5. Arrange the rack in the center of the oven; heat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat. Place the remaining 1/2 cup confectioners’ sugar in a small bowl.
6. Roll a small piece of the dough into a ball, about the size of a large olive. Roll that ball in the confectioners’ sugar, then place it on the prepared baking sheet. Continue making sugared balls, spacing them about 1 1/2 inches apart, until the baking sheet is full. It may be easier to make all the balls first, then roll them all in the confectioners’ sugar—that way, you are less likely to transfer confectioners’ sugar back into the chocolate dough. Return any unused dough to the refrigerator.
7. Bake about 16 minutes, or until the cookies have spread and cracked at the edges and are somewhat firm to the touch. Cool for 5 minutes on the baking sheet, then carefully transfer them to a wire rack using a metal spatula (they are still a little fragile because they’re so fudgy). Let the baking sheet cool for 5 minutes before baking further batches; if using parchment paper, replace it with a new sheet if the old is greasy, crinkled, browned, or torn. Let the baked cookies cool completely on the wire rack.
8. Once cooled, they'll stay fresh in a sealed plastic bag or a tightly sealed container for up to 3 days. But you should taste them out of the freezer. Like candy bars!