Chocoholic Chocolate Cookies

TDF!!!!!!! These are the perfect cookie to cure any chocolate craving! I tried this recipe because I wanted a chocolate cookie recipe that would not crumble and fall apart the day after making them. These stayed together pretty well, and tasted better the second day which is a rare find when it comes to cookies. This recipe makes 16 large cookies. Don't be afraid to remove these from the oven even if they still look like they are underdone. They should start to slightly crackle around the edges. This cookie is incredibly chocolatey and I can't wait to try different mix-ins. This may be my new go-to chocolate cookie base. I used semi-sweet chocolate chips, but mint, peanut butter, white, toffee, or any other chips would be good. These would even be fab with your favorite candy bar cut up and mixed into it. YUM!

Chocoholic Chocolate Cookies
(From America's Test Kitchens)

1/3 c sugar, plus 1/2 c for coating
1 1/2 c flour
3/4 c cocoa powder
1/2 tsp baking soda
1/2 tsp plus 1/8 tsp salt
1/2 c corn syrup
1 egg white
1 tsp vanilla
12 tbs butter, softened (1 1/2 sticks)
1/3 c brown sugar, packed
1/2-3/4 c chips of your choice

Preheat oven to 375 degrees. Whisk flour, baking soda, salt and cocoa powder together in a medium bowl, set aside. In a small bowl whisk egg white, corn syrup and vanilla together, set aside. In a large bowl cream butter, and sugars until fluffy. Add corn syrup mixture to butter mixture, and combine well. Add dry ingredients to wet ingredients, including and mix ins. Stir just until combined (avoid over mixing). Place dough in fridge for 30 minutes to firm up a little. Roll dough into 2 inch balls (2 tbs) and roll into sugar. Place 8 balls on cookie sheet about 2 inches apart. Bake for 10-12 minutes, no longer, DO NOT OVER BAKE! Let cookies rest on the cookie sheet for 5 minutes before removing.