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Erin Huffstetler is a writer with experience writing about easy ways to save money at home. Replace the bittersweet chocolate called for in your recipe with an equal amount of semi-sweet chocolate. The two are actually very similar in taste and composition, so you shouldn’t notice any real difference in your recipe. Baking chocolate squares will work best, but semi-sweet chocolate chips can be used in a pinch.
Just know that chocolate chips are designed to be melt-resistant, so it’ll take a bit more effort to get them to melt. Bittersweet chocolate can also be replaced with unsweetened cocoa powder. However, since cocoa powder contains almost no fat and absolutely no sugar, you’ll need to add those things to make it work. To create a good substitute for bittersweet chocolate, add one tablespoon of cocoa powder, one tablespoon of sugar and two teaspoons of butter to your recipe for each ounce of bittersweet chocolate that you’re replacing. There may be small differences in the texture of the finished product, but all in all, this substitute should give you a good result, and plenty of chocolate flavor. If you need to replace more than a couple of ounces of bittersweet chocolate, go with the first substitute. This will keep the fat, chocolate solids and sugar at or very near the level intended in your recipe.
When you get into replacing large amounts of chocolate, it’s important to pick a substitute that won’t alter the chemistry of the recipe. And of course, unsweetened chocolate may also be used as a substitute for bittersweet chocolate. 3 ounce of unsweetened chocolate with two teaspoons of sugar for each ounce of bittersweet chocolate that you’re replacing. A bit of cacao is the only difference between these two flavors.
The FDA requires bittersweet chocolate to contain at least 35 percent cacao, but most manufacturers make their bars with 50 to 60 percent. The term “semi-sweet” isn’t regulated by the government, but most bars have between 15 and 35 percent cacao. Semi-sweet chocolate also tends to have a bit more sugar than bittersweet, though this isn’t always the case. Get daily tips and expert advice to help you take your cooking skills to the next level. Why do I have to complete a CAPTCHA?
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This post may contain affiliate links. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick! No one can resist the comfort of a chocolate chip cookie and everyone has their favorite recipe whether it’s on the back of the yellow Toll House bag or scribbled in your grandmother’s recipe book. And I’m so happy to report that I finally found a chocolate chip cookie recipe that I’ll treasure for years. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
Use a mix of Sugars: Cream the butter, brown sugar, and white sugar together. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses. Vanilla Extract: Eggs provide structure and richness, while vanilla adds flavor.
Use Cornstarch in Dry Ingredients: Cornstarch, a thickening ingredient, is the secret weapon in this cookie recipe. You also need all-purpose flour, baking soda, and salt. Add Dry Ingredients to Wet Ingredients: Combine all the ingredients, then add the chocolate chips. Chilling cookie dough will make or break the recipe! They’ll melt right down into the cookie, making them extra pretty. And melted chocolate is never a bad thing!
To test it, poke it with your finger. Your finger should make an indent without sinking into the butter. The butter should not be shiny or greasy. You can’t cream cold butter and you can’t cream partially melted butter either. Don’t Have Time to Chill Cookie Dough?
I also have an entire section of no chill cookie recipes. How to Freeze Chocolate Chip Cookie Dough Freezing chocolate chip cookie dough is really easy. After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Chill the cookie dough balls in the refrigerator for 1 hour. Label the bag with the month and the baking temperature and place the bag in the freezer.