We recommend using the test kitchen’s favorite baking chocolate, Callebaut Intense Dark L-60-40NV, but any high- quality dark, bittersweet, or semisweet chocolate will work. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. A spring-loaded ice cream scoop (size #30) can be used to portion the dough.
⅓ cup even more sugar granulated sugar (about 2½-oz), plus ½ cup for coating
1½ cups unbleached all-purpose flour (7½-oz)
¾ cup Dutch-processed cocoa powder
½ teaspoon baking soda
¼ teaspoon table salt plus ⅛ teaspoon table salt
½ cup dark corn syrup (see note)
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1½ sticks) unsalted butter, softened (70°)
⅓ cup packed dark brown sugar (about 2½-oz, see note)
4-oz bittersweet chocolate, chopped into ½-inch pieces (see note)
Adjust oven racks to upper- and lower-middle positions and heat oven to 375°
Line 2 large (18- by 12-inch) baking sheets with parchment paper
Place ½ cup granulated sugar in shallow baking dish or pie plate
Whisk flour, cocoa powder, baking soda, and salt together in medium bowl
Whisk corn syrup, egg white, and vanilla together in small bowl
In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining ⅓ cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes
Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula
With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once
Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom
Chill dough 30 minutes to firm slightly
(Do not chill longer than 30 minutes)
Divide dough into 16 equal portions; roll between hands into balls about 1½-inches in diameter
Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat
Set dough balls on prepared baking sheet, spacing about 2-inches apart; repeat with second batch of 8
Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes
Do not over-bake
Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature
Yields 16 cookies
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