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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Bittersweet chocolate chip cookies; dough is frozen before baking.

    Main Ingredient:

    bittersweet chips

    Cuisine:  American

    Prep Time: 2 hour(s) 15 min
    Cook Time: 16 min


    Chicago Tribune, Leah Eskin, January 2019

    Posted By:


    Posted On:

    May 10, 2020

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