After the success with chewy sugar cookies recipe from America's Test Kitchen "The Perfect Cookie" book I tried to make another kind of sugar cookies from the same book and it turned out amazing. I had to adjust the oven temperature and baking time to make them chewy and not crispy. I also used black cocoa from King Arthur Flour instead of regular cocoa for more intense flavor but this cocoa also made it's more difficult to judge when to pull the cookies out before they started to burn. You might need to adjust the temperature and baking time depending on your oven. The recipe called for 350°F but I reduced to 325°F. You should try to bake one or two cookies first so you don't waste the whole batch. I found that a few minutes after they started to crack on top you can pull them out, let them cool completely and see if they are soft and chewy enough to your liking.
Ingredients
14 tablespoons/198.5 g unsalted butter, melted
1 1/2 cups/300 g dark brown sugar
1 large egg plus 1 large yolk
1 tablespoons vanilla extract
1 1/2 cups/180 g all-purpose flour
3/4 cup/75 g unsweetened cocoa powder, I used black cocoa
1/2 teaspoon baking soda
⅛ teaspoon salt
granulated sugar or big flakes raw sugar, for coating cookies
Directions
Step 1 Preheat the oven to 325° F
Step 2 Beat brown sugar and melted butter in a large mixing bowl. Beat in an egg and a yolk, then stir in vanilla.
Step 3 Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Add to the butter mixture and mix until just blended. Make into 1 1/2" balls, roll in granulated sugar or big flakes raw sugar arrange on tray lined with parchment or baking sheet, 2 inches apart.
Step 4 Bake in the preheated oven until edges are set and centers are soft, you should see the crack on top, 9 to 11 minutes. Let sit briefly before transferring to wire racks to cool completely.
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