Chocolate Chunk Cookies

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Everyone needs a versatile cookie recipe. Salty and sweet? Fruity and nutty? Chop up your favorite Beyond Good chocolate bar (or two, or three…) or combine your favorite flavors. The possibilities are endless!

Ingredients

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  • 2 Beyond Good bars (We like to use one 70% Pure Dark and one 80% Pure Dark, but it’s based on preference. The fruitier flavors of our 70% Pure Dark go really well with the warm, nutty flavors of a sugar cookie.)

  • ½ cup (113g) unsalted butter

  • 1 ½ cups (~190g) flour

  • ½ t baking powder

  • ½ t baking soda

  • Pinch of sea salt

  • Heaping 1/2 cup (~125 g) brown sugar

  • Heaping 1/2 cup (~125 g) white sugar

  • 1 egg

  • 2 egg yolks

  • 1 T Beyond Good vanilla extract

To Bake:

Preheat oven to 375 F. Chop your chocolate and set aside. Sift together dry ingredients in a bowl. Cut butter into smaller chunks and melt on the stovetop or in the microwave (if microwaving, heat 15 seconds at a time). Whisk the melted butter into the sugars and vanilla extract in a separate, heat resistant bowl until they’re combined, then whisk in first the whole egg, then the egg yolks one at a time until it’s one consistent batter.

Keep going with the combined dry ingredients. Mix until there aren’t dry patches, then add in your chocolate chunks until they’re combined throughout. Cover up your bowl and put it in the freezer for ten minutes or in the fridge for an hour or so, until it’s firm enough to scoop out and stay formed.

Use a large spoon or an ice cream scoop to portion out balls and place them on parchment paper with generous space in between.

Bake at 375 for 7-10 minutes or a little longer, depending on how soft or firm you like your cookies. They should be golden brown and have puffed up a bit.

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Jackie Tran