Baking · Drop cookies
Bittersweet Chocolate Chip Cookies
Bittersweet chips balance the caramel notes of brown sugar in these scoopable cookies. A short chill firms the butter so the edges spread gradually while the middle stays tender.
Illustrative image
- Total
- 55 min
- Active
- 15 min
- Servings
- Calories
- 188 cal / serving
- Difficulty
- Medium
Ingredients · 12 servings
- 3/4 cup bittersweet chocolate chips
- 1 cup all-purpose flour
King Arthur All Purpose Flour - 2 2 #2 # · $6.67 - 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, softened
- 1/3 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine saltpantry staple
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Mix the base
Heat the oven to 350°F and line a large baking sheet with parchment. Beat butter and both sugars for 2 minutes, then beat in egg and vanilla until smooth.
⏱ 2 min
Fold in chips
Whisk flour, baking soda and salt separately. Stir into the butter mixture until no dry streaks remain, then fold in the chips; do not taste the raw dough.
Chill and portion
Refrigerate the dough for 20 minutes. Scoop 12 equal mounds onto the sheet, leaving at least 2 inches between them, and flatten each slightly.
⏱ 20 min
Bake the cookies
Bake for 9 to 10 minutes until edges are golden and centers are set, not glossy. A center should reach 160°F (71°C); continue in 1-minute increments if needed.
⏱ 9–10 min
Cool before moving
Leave on the baking sheet for 5 minutes so the cookies firm, then transfer to a rack for another 5 minutes. Use a thin spatula to avoid breaking the warm centers.
⏱ 5 min
Nutrition per serving estimated
1 serving = 1 cookie
- Calories
- 188
- Protein
- 2.6 g
- Carbs
- 20.7 g
- Fat
- 10.4 g
- Fiber
- 1 g
- Sugar
- 11.5 g
- Sodium
- 109 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Measure flour by spooning it into the cup and leveling, rather than packing it.
If the kitchen is warm and dough becomes sticky, return it to the refrigerator before scooping.
Firm dairy-free baking sticks can replace butter; inspect the chips for milk ingredients.
Use a labeled gluten-free baking blend instead of flour if needed, allowing the dough its full chill to hydrate.
Storage, serving and make-ahead
Storage
Once completely cool, keep airtight at room temperature for up to 3 days. Freeze baked cookies for up to 1 month.
Serving suggestions
Offer the cookies as a weekend baking snack with cold milk or a warm drink, allowing the chocolate to cool enough to handle.
Make ahead
Keep covered raw dough refrigerated at 40°F (4°C) or below for up to 24 hours. Let it soften just enough to scoop, then bake and verify doneness.
Allergens and product labels
Contains: wheat, milk, egg.
Check each product label for allergen details.
Questions about this recipe
Do bittersweet chips need extra sugar?
These amounts are balanced for bittersweet chips. Adding extra sugar changes spreading as well as sweetness.
Can I bake straight after mixing?
Use the 20-minute chill. Warm, soft dough spreads faster and makes a thinner cookie than this recipe intends.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.