Best 2 Bittersweet Chocolate Cookies Recipes
Indulge in the symphony of flavors with our exquisite bittersweet chocolate cookies, a delectable treat that strikes a perfect balance between rich cocoa and subtle sweetness. These cookies are crafted with premium-quality bittersweet chocolate, yielding a complex flavor profile that will tantalize your taste buds. Whether you prefer them crispy on the edges and chewy in the center, or soft and gooey throughout, our curated collection of recipes caters to every palate. With options ranging from classic chocolate chip cookies to sophisticated creations infused with spices and nuts, our recipes promise an unforgettable baking experience and a delightful addition to any cookie jar.
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GIANT BITTERSWEET CHOCOLATE TOFFEE COOKIES
This recipe (from Bon Appetit) appeared in the cooking section of our paper last Wednesday, and after reading the description, I knew I must make them. They live up to the hype... "there are times when too much of a good thing is never enough, when the entire bag of chocolate chips you have stuffed in the cupboard, ostensibly for baking, only serves to intensify your craving and ratchet up your crazy factor. I'd demand one of these cookies for my last supper. Let's be clear: you don't waste these cookies on your kids. You make them for a dinner party for a bunch of foodie friends"... I even loved the BATTER of these cookies, and the cookies were as delicious, as promised. However, a friend made a batch, substituting some ingredients and they were too cloyingly sweet....using premium dark chocolate is key! The original recipe did not include chocolate chips, and the food writer made the addition of walnuts optional. I added both, but instead of chips, I used chunks of the same quality chocolate that I used in the batter. This was my favourite new recipe this season..chocolate nirvana!
Provided by Sweet Baboo
Categories Drop Cookies
Time 1h15m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
- Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts (and optional chips). Chill batter until firm, about 45 minutes. (I spread the batter in a 11"x7" glass pan, and when firm divided the batter into 18 squares and fashioned balls by hand and then flattened them -- this made even sized cookies without using a scoop).
- Preheat oven to 350°F Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.).
BITTERSWEET CHOCOLATE COOKIES
Provided by Gina DePalma
Categories Cookies Mixer Chocolate Dessert Bake Christmas Vanilla Winter Edible Gift Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 11
Steps:
- Whisk together flour, cocoa, baking powder, and salt in a bowl until combined.
- Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
- Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.
- Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar.
Tips:
- Use high-quality chocolate: The quality of your chocolate will directly impact the flavor of your cookies. Use a semisweet or bittersweet chocolate with a cocoa content of at least 60%.
- Chill the dough: Chilling the dough before baking helps the cookies to spread less and results in a thicker, chewier cookie.
- Bake the cookies at a high temperature: Baking the cookies at a high temperature (375°F) for a short amount of time helps to create a crisp exterior and a gooey center.
- Don't overmix the dough: Overmixing the dough will result in tough, dry cookies. Mix the dough just until the ingredients are combined.
- Add some sea salt: A sprinkle of sea salt on top of the cookies before baking enhances the flavor of the chocolate.
Conclusion:
These bittersweet chocolate cookies are the perfect balance of sweet and bitter. They're rich, fudgy, and have a crisp exterior and a gooey center. They're sure to be a hit with everyone who tries them. So what are you waiting for? Bake a batch today!
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