Can you use bittersweet chocolate to make chip cookies?

It's not ideal to use bittersweet chocolate for chip cookies, but it's not entirely impossible. Here's why:

* Bittersweet chocolate is more intense in flavor. The high percentage of cocoa solids in bittersweet chocolate (typically 60% or more) gives it a strong, bitter flavor. This might overwhelm the sweetness of the cookie dough and make the cookies taste more like a chocolate bar than a classic chip cookie.

* The bitterness can clash with the other flavors. The bitterness of bittersweet chocolate can clash with the sweetness of the sugar and the buttery flavor of the cookie dough. This can lead to an unpleasant taste combination.

* It can make the dough too dense. The higher cocoa content in bittersweet chocolate can make the dough heavier and denser, which can result in cookies that are chewy and not as crisp as you might prefer.

However, you can make it work with some adjustments:

* Use a small amount. Start with a small amount of bittersweet chocolate and adjust the amount to your taste. You might want to use half bittersweet and half milk chocolate for a more balanced flavor.

* Add more sugar. You may need to increase the amount of sugar in your cookie recipe to compensate for the bitterness of the chocolate.

* Add other flavors. You can add other flavors to balance out the bitterness of the bittersweet chocolate, such as vanilla extract, nuts, or dried fruit.

Ultimately, it depends on your taste preference. If you like the strong, bitter flavor of bittersweet chocolate, you may enjoy it in your chip cookies. If you prefer a sweeter and more traditional chip cookie, you're better off sticking with milk chocolate or semisweet chocolate.