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Recipe Detail

Bittersweet Chip Cookies

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Number of Servings:

Ingredients:

  1. 1 1/2 cups - dark brown sugar
  2. 2 sticks - unsalted butter (2 sticks = 1 cup) cut up
  3. 2 - whole eggs
  4. 1 - egg white
  5. 2 teaspoons - vanilla
  6. 1 teaspoons - (heaping) kosher salt
  7. 1 teaspoons - baking soda
  8. 2 1/4 cups - flour
  9. 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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