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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By cwchambers
Seattle, WA
on December 18, 2011
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I don't normally like cookies of any kind, especially chocolate chip. These were amazing. I make them every time now that I need a chocolate fix. Not disappointing at all if you follow directions. I usually make these bigger and they work out perfectly.
By Food Blogger
Michigan
on July 10, 2011
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These are some extremely disappointing cookies. They are way too salty for my tastes, and I'm tempted to throw them all in the garbage. A strong salty aftertaste is still lingering in my mouth, even after drinking a large glass of water. Perhaps the recipe was written down incorrectly, and you're supposed to use kosher salt, instead. Either way, the flavor isn't particularly good, saltiness aside, and I'm sad to have wasted high quality ingredients.
These cookies also required much more room (at least four inches for baking. Half of my batch turned into one giant cookie, suitable as a serving size for The Hulk. The other half needed to be separated, too, but with less difficulty. Only three of the cookies came out as passably presentable, but their flavor will greatly detract from their "rustic" appeal. I don't want to serve these to anyone. Food Network Kitchens recipes will be met with skepticism from now on.
By MrsV20
Hawthorne, CA
on January 11, 2011
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So tasty, I couldn't get enough of these. I added walnuts which added a pleasant crunch. They were a bit crunch on the outside and chewy on the inside, just right. Instead of using all purpose flour only I used about 1/4 whole wheat flour. The cookie was still yummy.
Read all 16 reviews