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Dec 4, 2009 10:50 AM

Substitute for bittersweet chocolate for cookie recipe?

I am making the Mexican Chocolate Cookies from Cooking Light and only have 3 of the 5 ounces of bittersweet chocolate needed. I have some semisweet and some unsweetened. I don't want to run to the store since we're having our Freaky Houston Snowstorm right now. What can I do for a sub? There are a lot of spices in the recipe if that helps mask any sub,

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  1. Use one ounce each of the semisweet and unsweetened and you probably won't know the difference.

    1. Use semi sweet. There's no "official" difference between bitter and semi.

      2 Replies
      1. re: chowser

        chowser, I'm not sure what you mean by "official" but the difference between bitter and semi is the percentage of sugar the chocolate contains.
        That said, I agree that the OP should use the semi-sweet.

      2. Thanks everyone! Can you imagine a better snowstorm snack than a bottle of red wine and chocolate cookies right out of the oven?????