Bakers! I have a chocolate question

august8080

So I pinned this recipe and musthaveitnow!!

https://www.divine-baking.com/2011/04/deep-dark-chocolate-cookies.html#more

If you don't want to click, here's the actual recipe:

Deep Dark Chocolate Cookies

Adapted From Epicurious

Printable Recipe

Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 350?F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.

 

Here's my question: I don't have any bittersweet chocolate chips on hand but I do have unsweetened baker's chocolate (squares). The recipe says 9 oz of chips. My box of baking chocolate is 8, 1 oz squares. I feel like if I use 9 squares of chocolate, that's going to be a LOT of chocolate--like way more than the equivalent of 1.5 cups of chocolate chips. 

Am I calculating something wrong? WWYD?

 

Signed, 

A Pregnant Lady Who Neeeeeds These Cookies And Can't Be Bothered To Put A Bra On And Go To HEB

 

AustinBride06

Good question.  I just googled it and got this:

Use 1/2 oz. of unsweetened chocolate and 1 Tbsp sugar for every 1 oz. of bittersweet chocolate called for in the recipe.

Read more: https://wiki.answers.com/Q/How_do_you_substitute_unsweetened_chocolate_for_bittersweet#ixzz1kUwmJwCD

 

Let us know how it turns out! 

august8080

Oh, awesome! I didn't even think to google! Thanks!!