Beautifully cracked, crunchy around the edges, soft and chewy in the middle, and full of deep, caramelized flavor.
Deflating freshly baked cookies by rapping the baking sheet on the counter or flattening with a spatula encourages dense centers.
In my shop, I always baked chewy molasses cookies, soft sugar cookies, and chocolate cookies. I never tried a combination of these three, but I'd always longed for it, this chewy chocolate cookie that didn't exist. Except that it did, right under my nose. Creating a chewy chocolate cookie is difficult to do, especially when you want the cookie to be super chocolatey.
I wondered if I could take a chewy ginger molasses cookie and incorporate cocoa in place of the hoards of spices which, in effect, don't offer any structure either. I wanted a soft cookie that had a dense, chewy center. The short answer: yes. I added too much cocoa in my first try, and the cookies were too crumbly without enough structure. But after tasting them I realized that I really didn't even need that much cocoa—the combination of brown sugar and molasses already helped to add dark, roasty flavor. The second batch, with less cocoa, was perfect. To add to the chew, I used melted butter in the second batch which accomplished two things.
Beautifully cracked, crunchy around the edges, soft and chewy in the middle, and full of deep, caramelized, and chocolate flavor,
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