Chewy Chocolate Cookies
Why This Recipe Works
We wanted an exceptionally rich chocolate cookie recipe with a sturdy, not crumbly, texture. The fat in melted chocolate made our dough too soft, so we replaced the chocolate with cocoa powder. Eliminating egg yolks further improved the structure of the cookies. For chewiness, we replaced some of the white sugar in our chocolate cookie recipe with brown sugar and added dark corn syrup. Adding bits of bittersweet chocolate to the dough gave us extra chocolate flavor without compromising the texture we had worked so hard to achieve.