But now you can make our popular chocolate chunk cookies at home! Made with our single-origin chocolate (origin varies week to week) and local eggs.
Packaged in cartons of four large (55g) dough balls, ready to bake.
Ingredients / Flour, sugar, chocolate, butter (milk), eggs, salt, baking soda.
Baking Instructions / When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 350°F. Place scoops of cookie dough* onto a nonstick or parchment-lined baking sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 15 minutes, taking the pans out of the oven at 6 minutes, lifting up and banging on the rack. Put cookies back in the oven and bang again every two-three minutes until the cookies are done.
Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed. Let cool for two minutes, then transfer cookies to a wire rack to cool completely.
*We understand the irresistible desire to just pop this raw dough into your mouth and skip the Maillard reaction, but don’t do it! Eating raw eggs is dangerous. Salmonella! Botulism! Now, put them in the oven.
But now you can make our popular chocolate chunk cookies at home! Made with our single-origin chocolate (origin varies week to week) and local eggs.
Packaged in cartons of four large (55g) dough balls, ready to bake.
Ingredients / Flour, sugar, chocolate, butter (milk), eggs, salt, baking soda.
Baking Instructions / When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 350°F. Place scoops of cookie dough* onto a nonstick or parchment-lined baking sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 15 minutes, taking the pans out of the oven at 6 minutes, lifting up and banging on the rack. Put cookies back in the oven and bang again every two-three minutes until the cookies are done.
Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed. Let cool for two minutes, then transfer cookies to a wire rack to cool completely.
*We understand the irresistible desire to just pop this raw dough into your mouth and skip the Maillard reaction, but don’t do it! Eating raw eggs is dangerous. Salmonella! Botulism! Now, put them in the oven.
