Best Bittersweet Chocolate Chip Cookies Recipes

Bittersweet Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield about 20 cookies

Number Of Ingredients 10

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

Steps:

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.

Bittersweet Chocolate Chip-Peanut Cookies image

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup bittersweet chocolate chips
1/2 cup roughly chopped honey-roasted peanuts

Steps:

Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and honey-roasted peanuts.
Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Bittersweet Chocolate Chip-Mango Cookies image

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour (see Cook?s Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup bittersweet chocolate chips
1/2 cup roughly chopped dried mango

Steps:

Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and dried mango.
Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.