Posting date for these cookies is Aug. 17th!
Chewy Chocolate Mint Cookies
11⁄2 cups plus 2 tablespoons all-purpose flour
3⁄4 cup dark unsweetened cocoa powder (like Valrhona)
11⁄2 teaspoons baking soda
1⁄2 teaspoon salt
8 ounces (about 11⁄2 cups) chocolate chunks
1 large egg white
1⁄2 cup light corn syrup
11⁄2 tablespoons pure peppermint extract
1 teaspoon pure vanilla extract
6 ounces (11⁄2 sticks) unsalted butter, cool but not cold, cut into 1⁄2-inch cubes
2⁄3 cup firmly packed dark brown sugar
1⁄4 cup granulated sugar
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chunks and set aside.
In a medium bowl, whisk together the egg white, corn syrup, peppermint extract, and vanilla. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg white mixture, and beat until incorporated, about 1 more minute.
Add the flour mixture all at once to the wet mixture and beat until just incorporated.
Scrape down the bowl again and mix for a few more seconds. Cover the dough in plastic wrap and refrigerate for at least 24 hours.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Place the granulated sugar in a shallow bowl.
Using a small ice cream scoop with a release mechanism, scoop the dough into 2 tablespoon–size balls and roll the dough balls in the granulated sugar. (Alternatively, measure the dough using a tablespoon and use your hands to form it into a ball before rolling in the sugar.) Place the cookies about 1 inch apart on the prepared baking sheets and bake for about 10 minutes, rotating the pans halfway through the baking time, until the cookies have wet fissures and cracks on top.
Set the pan on a wire rack for 10 minutes to cool. Then, using a spatula, transfer the cookies to the rack to cool completely. The cookies taste best if eaten within 24 hours; however, they also freeze extremely well (and taste great straight from the freezer).
Freeze any leftovers, tightly wrapped, for up to 3 weeks.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.