- 1 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 teaspoons sorghum syrup
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2⅓ cups all purpose flour
- 1 cup bittersweet chocolate chunks
- ¼ cup chopped 60% cacao chocolate bar
Preheat oven to 350 degrees Fahrenheit. Place butter in the bowl of a stand mixer and beat for three minutes or until thoroughly combined. Add both sugars and beat on medium-high for three minutes. Scrape down sides, and add egg, yolk, vanilla, and sorghum. Mix to combine. Add salt, baking soda, and flour, just mixing to combine by turning the mixer on and off until incorporated. Add both chocolates, and mix to combine. On two cookie sheets lined with Silpat, scoop out dough with a 4 ounce ice cream scoop, allowing plenty of room between the cookies. Allow to bake for 10-12 minutes. Cool on sheet.
Note: For a flatter/chewier cookie: Take cookie sheet out of oven halfway through baking, about six minutes, and tap on counter to releasing any air. Once cookies are flattened, place back in oven to finish cooking, about 4-6 more minutes.
About this recipe
An ice cream scoop will offer consistent and perfectly shaped cookies every time.