Tuesday, January 10, 2012

Bittersweet Chocolate Cookies: Bittersweet Chocolate Day

Today is National Bittersweet Chocolate Day. Two years ago on this fabulous chocolate holiday, I posted information on just what Bittersweet Chocolate is. Be sure and go back and have a look. There's also a recipe there for Bittersweet Chocolate Bundt Cake.

As in any of the recipes I post, the quality of the ingredients will make a difference in the taste. I often have left-over chocolate (I know, who has left-over chocolate, but I do), and I like to combine different brands of chocolate and amounts of cacao in this recipe--both in the melted chocolate part of the recipe and in the chunks that are folded in later. Very fun and yummy! You can also substitute brown sugar for white, but you'll have a different cookie!

Happy Bittersweet Chocolate Day!

Bittersweet Chocolate Cookies

1/4 cups all purpose flour
1/4 tsp baking powder
Pinch of salt
8 oz dark (bittersweet) chocolate (65-85% cacao, organic, fair trade), chopped into chunks
2 tbsp sweet butter, room temperature
2 large eggs
1/2 cup sugar (this can be brown sugar or white-it will change the cookie)
1 tsp Madagascar vanilla
6-7 oz dark (bittersweet) chocolate chunks (65-85% cacao, organic, fair trade)
1.5 cups chopped nuts (walnuts, almonds, or hazelnuts)

Preheat oven to 350F.
Whisk together the flour baking powder & salt. Set aside.
Melt together butter & bittersweet chocolate.
Meanwhile, whisk eggs, sugar & vanilla together.
When chocolate has melted, whisk in small amount of chocolate into egg mixture and slowly add in remaining chocolate, continuing to whisk. Stir in flour mixture
Fold in chocolate chunks & nuts.
Drop cookies 2 inches apart in heaping teaspoon onto prepared baking sheet.
Bake for 12-14 minutes.
Cool on wire rack.


Tim said...

I ended up making Toffee with mine. I love bittersweet chocolate. The darker the better.

Anonymous said...

I just posted gooey chocolate pudding cakes, but didn't use bittersweet chocolate. I'll try that next time!