Bittersweet Chocolate Cookies Recipe

Name: Bittersweet Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/3 cup unsweetened Dutch-process cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla; 5 oz fine-quality semisweet or bittersweet chocolate (not unsweetened), finely chopped; 1/2 cup hazelnuts or sliced almonds, finely chopped (not in a food processor); 1 1/2 cups confectioners sugar for coating

Servings: persons

2 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
5 oz fine-quality semisweet or bittersweet chocolate (not unsweetened), finely chopped
1/2 cup hazelnuts or sliced almonds, finely chopped (not in a food processor)
1 1/2 cups confectioners sugar for coating

1
Whisk together flour, cocoa, baking powder, and salt in a bowl until combined.
2
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.
3
Put oven racks in upper and lower thirds of oven and preheat oven to 325u00b0F.
4
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.
5
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.

1364

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/3 cup unsweetened Dutch-process cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Bittersweet Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bittersweet Chocolate Cookies

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