Ingredients
1¾cupsall purpose flour,spoon and leveled
1tspbaking powder
¾tspbaking soda
½tspsalt
10tbspunsalted butter,softened to room temperature
½cupsucanat,plus ⅔ cup
1large egg,plus 1 egg yolk, room temperature
1tbsppure vanilla extract
5ozbittersweet chocolate,chopped
Preparation
Whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on high speed for about 2 minutes until completely smooth and creamy.
Add the sucanat and beat on medium-high speed for 3 full minutes. Stop and scrape down the sides as needed.
Beat in the egg, egg yolk, and vanilla extract at high speed. Scrape down the sides and bottom of the bowl as needed.
At low speed, slowly mix the dry ingredients into the wet ingredients until combined. Fold in the chopped chocolate.
Cover tightly and chill in the refrigerator for at least 1 hour and up to 3 days.
Remove the cookie dough from the refrigerator. If the cookie dough chilled longer than 3 to 4 hours, let it sit at room temperature for about 20 minutes.
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the cookie dough into balls, about 2 tablespoons of dough each.
Bake the cookies for 11 to 14 minutes or until very lightly browned and crisp looking on the edges.
Allow to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.
Serve with milk, and enjoy!
