These cookies are amazing because they are light, deep chocolate flavors, rich, and good for you. You know dark chocolate contains several healthy ingredients, one of them is called “flavonoids” which has benefits to decrease LDL cholesterol, lower blood pressure, increase blood flow, improve mood, and make you alert. Of course, eating moderate amount is very important, so you just can’t eat chocolate all day. I get my chocolate from Scharffen Berger Chocolate Company in San Francisco, so anything I make with their chocolate is very good. For this chocolate cookies, I used their 99% Unsweetened Chocolate Squares which are much bitter than bitter chocolate. Around 3pm, these are the go-to-cookies for me to get going with the rest of my work day, they make me happy!
- 1 cup plus 6 tablespoons all-purpose floor
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- Butter & Sugars:
- 1/2 cup unsalted butter (1 stick or 4oz) at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 6 oz unsweetened or bittersweet chocolate, finely chopped using food processor
- 3 oz white chocolate chips, finely chopped
- Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper or baking mat.
- I used my “ninja” to chop up chocolates, dark and white together.
- Measure all ingredients
Mixing and Baking
- Whisk the flour, salt, and baking soda togther in a bowl and set aside.
- In a mixing bowl, cream butter and sugars until light and fluffy. Beat in the egg and then the vanilla.
- Gradually add the dry ingredients to the butter mixture and then add chopped chocolate
- Scoop dough using a small cookie scooper, placing the balls about 2 inches apart on the baking sheets. I was able to fit 15 balls on 1/2 sheet baking sheet. I wet my fingers and gently press the ball to make them round and flat.
- Bake them in the middle of the oven for 12 minutes. If you are baking more than one sheet pan at a time, rotate them half way.
- cool them in the sheet pan (if you can wait that long!)