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Bittersweet Chip Cookies
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Brief Description
Bittersweet chocolate chip cookies; dough is frozen before baking.
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Main Ingredient
bittersweet chips
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Category: Cookies and Brownies
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Cuisine: American
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Prep Time: 135 min(s)
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Cook Time: 16 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 10, 2020
Number of Servings:
Ingredients:
- 1 1/2 cups - dark brown sugar
- 2 sticks - unsalted butter (2 sticks = 1 cup) cut up
- 2 - whole eggs
- 1 - egg white
- 2 teaspoons - vanilla
- 1 teaspoons - (heaping) kosher salt
- 1 teaspoons - baking soda
- 2 1/4 cups - flour
- 1 bags - 10 oz. bittersweet chocolate chips or disks
Directions:
Note: To melt the butter, do not use a pan with a dark bottom, otherwise you will not be able to see the brown bits.
Measure brown sugar into a mixing bowl.
Settle butter in a medium saucepan. Set over medium heat. Butter will melt, foam and - after another 5 minutes or so - brown. When the bottom of the pan is speckled with brown bits, scrape butter and bits over the sugar in the bowl. Stir.
Stir in, one at a time, in order: eggs, egg white, vanilla, salt, baking soda, flour.
Let dough rest until no longer hot (to avoid melting chocolate). Stir in chips or disks.
Using a 2-tablespoon scoop, scoop out 32 balls of dough. Line them up, shoulder to shoulder, on a parchment-lined baking sheet. Freeze solid, about 2 hours.
When frozen, store dough balls in a zip-close bag.
Bake: At cookie time, line a baking sheet with parchment. Choose the optimum number of cookie balls and settle them on the parchment, leaving 3 inches space between balls. Bake at 325 degrees F on the center rack until shiny on top and just set, 14 to 16 minutes.
Munch warm.
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