Death
A rich dark chocolate cookie studded with white chocolate pieces, with a hearty and satisfying bite.
Ingredients
unsalted butter (slightly softened)
1 cup (2 sticks)
sugar (Scant)
1 1/4 cups
all-purpose white flour
1 1/2 cups
unsweetened American-style cocoa powder (sifted after measuring, if lumpy)
1 cup
top-quality white chocolate morsels (9 ounces)
1 1/2 cups
baking soda
1/2 teaspoon
vanilla extract
2 teaspoons
semisweet chocolate morsels (3 ounces, optional)
1/2 cup
salt
1/8 teaspoon
large eggs
2
light or dark corn syrup
1 tablespoon
Instructions
1
Step 1
Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.
2
Step 2
In a large bowl, with an electric mixer on medium speed, beat together the butter and sugar until very fluffy and smooth.
3
Step 3
Reduce the speed to low and beat in the cocoa powder, baking soda, and salt until evenly incorporated.
4
Step 4
Add the eggs, corn syrup, and vanilla and beat until smooth and well blended.
5
Step 5
Beat or stir in the flour until evenly incorporated.
6
Step 6
Stir in the white and semisweet chocolate morsels, if using, until evenly incorporated.
7
Step 7
Using an ice cream scoop or spoons, drop the dough in generous golf-ball-sized mounds, spacing about 2 3/4 inches apart.
8
Step 8
Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 12 minutes, or until the centers are almost firm when pressed; be very careful not to overbake.
9
Step 9
Reverse the sheet from front to back halfway through baking to ensure even browning.
10
Step 10
Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
11
Step 11
Store in an airtight container for up to 2 days or freeze for up to 1 month.
