And all I had was the bittersweet chocolate that I bought for a gourmet cupcake recipe awhile back.
(This is part of my Sweet Saturday series, by the way).
So I found this recipe on the Food Network website last night.
Bittersweet Chocolate Chip Cookies
- 1 cup plus 6 tablespoons unbleached all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter (1 stick), at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 3/4 teaspoon pure vanilla extract
- 6 ounces bittersweet chocolate, finely chopped
- Confectioners’ sugar
Whisk the flour, salt, and baking soda together in a medium bowl, and set aside.
In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate.
To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners’ sugar, if desired.
And if you’re like my hubby, you may want to press two of these bad boys around a big chunk of your favorite ice cream.
In retrospect, the Bittersweet chocolate was good — but I think I would’ve added some semisweet in, too, to add a bit more sweetness.
However, I liked the texture — and especially paired with the icecream… delish!