And all I had was the bittersweet chocolate that I bought for a gourmet cupcake recipe awhile back.
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(This is part of my Sweet Saturday series, by the way).
So I found this recipe on the Food Network website last night.
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Bittersweet Chocolate Chip Cookies
Ingredients
- 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
Directions
Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper.
Whisk the flour, salt, and baking soda together in a medium bowl, and set aside.
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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.
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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.
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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.
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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!
{ 2 comments… read them below or add one }
Yum yum yum – looks delicious : )
Sweet tooths (teeth?) run in the family
I want one!