Beyond Good Chocolate Chunk Cookies
Recipe by Buuck Farms Bakery
Ingredients
1 C (2 Sticks) Unsalted Butter, at room temperature
3/4 C Light Brown Sugar
1/2 C Granulated Sugar
1 Large Egg + 1 Egg Yolk
1 tsp Beyond Good Ground Vanilla
2 C All Purpose Flour
1 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Salt
2 Bars Beyond Good Sea Salt & Nibs Chocolate (chopped)
Flaky salt to finish (optional)
Method
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars for 5 minutes.
Add the egg, egg yolk, and vanilla. Mix to combine.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients into the mixer 1/2 at a time, mixing until just combined and a few streaks of flour remain.
Reserve 2 TBSP of chopped chocolate, and fold the rest into the dough.
Use a large 2 oz cookie scoop to portion the dough. Scoop the dough onto a parchment lined cookie sheet, press reserved chocolate on top and sides of cookie dough balls
Refrigerate the dough for 15-20 minutes while you preheat the oven to 350. Getting the dough slightly chilled will help prevent them from spreading too much.
Arrange 7-8 cookies per sheet leaving space in between as they will spread as they bake. Bake at 350 for 10 minutes.
Remove cookies from the oven and grab a round cookie cutter slightly larger than the cookies. While the cookies are still hot, place the cookie cutter over them and swirl and scoot the cookie around into a perfect circle. This will create those crinkly crispy edges as well as give the cookies the perfect round shape.
Top with flaky salt, let cool on the cookie sheet for 2-3 minutes, then transfer to a cooling rack.