Bittersweet Chocolate Chip Cookies

Total Time:
25 min
Prep:
13 min
Cook:
12 min

Yield:
about 20 cookies
Level:
Easy

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 or re-usable baking sheets (silpats).

  • 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.


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    This recipe is featured in:

    Comforting Desserts