How to Make Bittersweet Chocolate Chip Cookies

Chunks of bittersweet chocolate lend these cookies a rich, sophisticated flavor. To start, preheat the oven to 350 degrees F and line 2 to 3 baking sheets with parchment paper or reusable baking sheets (Silpat mats).

For this recipe, you will need 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; and confectioners' sugar (optional).

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 the chopped chocolate into the bowl.

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.)