I call these Devil Cookies because they are a fiendish temptation! If you can resist the urge to eat them all immediately, you’ll discover that the cookies become even more delicious after a day of storage. Don’t bother with expensive premium chocolate—I’ve found that ordinary Baker’s brand works best here.
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| 3/4 | cup | butter, room temperature |
| 1 | egg | |
| 1 | cup | sugar |
| 1/4 | cup | light corn syrup |
| 1 3/4 to 2+ | cups | all-purpose flour |
| 2 | teaspoons | baking soda |
| 1/4 | teaspoon | salt |
| 1 1/2 | teaspoons | cinnamon |
| 4 | ounces | unsweetened chocolate, chopped |
| 1/4 | sugar for dipping |
| . |
Preheat oven to 350°
1. Beat the butter and egg together in a spacious bowl. Add sugar and corn syrup and blend well.
2. Sift the flour, baking soda, salt, and cinnamon together in a separate bowl.
3. Add the dry ingredients to the egg mixture and mix to combine.
4. Melt the chocolate in your microwave or in a double-boiler pan. Add it to the batter and stir until smooth. Feel the dough, and add more flour if it is sticky. You should be able to roll dough balls easily in your hands.
5. Roll teaspoonfuls of dough into 1-inch balls. Flatten each ball slightly and dip it in sugar .so that it is totally covered.
6. Arrange the balls several inches apart on a greased cookie sheet.
7. Bake in the preheated oven for 9–10 minutes. The cookies should be barely set on the edges and still very soft in the center. Don’t overcook them or the cookies become hard and brittle.
8. Let the cookies sit on the cookie sheet for 10 minutes, and then transfer them to racks to cool.
