Best Bittersweet Chocolate Chip Mango Cookies Recipes

Bittersweet Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield about 20 cookies

Number Of Ingredients 10

1 cup plus 6 tablespoons unbleached all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
Confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats).
Whisk the flour, salt, and baking soda together in a medium bowl, and set aside.
In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate.
To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired.

Mini Bittersweet Chocolate Chip Cookies with Flaky Sea Salt image

Provided by Food Network Kitchen

Categories dessert

Time P1DT1h25m

Yield 4 dozen mini cookies

Number Of Ingredients 13

3/4 cup old-fashioned rolled oats
1 cup cake flour
3/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup packed light brown sugar
10 tablespoons (5 ounces) unsalted butter, T cool room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate chips (1 1/2 cups)
Flaky sea salt, such as Maldon, for sprinkling

Steps:

Pulse the oats in a food processor fitted with a metal blade until some of it is fine and some of it is still very coarse. Whisk the oats with the cake flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl.
Cream the brown sugar, butter and granulated sugar in a mixer fitted with a paddle attachment on medium speed until very light, about 5 minutes. Beat in the egg, mixing well. Beat in the vanilla. Reduce the speed to low, add the flour mixture and mix until combined. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough 1 teaspoonful at a time into balls and place 1 inch apart on the baking sheets. Sprinkle lightly with the sea salt. Bake, rotating sheets from back to front and top to bottom halfway through, until golden brown around the edges and paler and soft in the middle, 10 to 12 minutes. Cool 10 minutes on the sheet on a rack, then transfer the cookies to the rack and cool for as long as you can resist. Continue with the remaining dough.

Ghirardelli® Classic Chocolate Chip Cookies image

Provided by Ghirardelli

Time 30m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour, unsifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
2 cups Ghirardelli® Bittersweet 60% Cacao Baking Chips

Steps:

Heat oven to 375 degrees F.
Stir flour with baking soda and salt; set aside.
In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
Drop by tablespoonfuls onto ungreased cookie sheets.
Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.