Choc Chunk Cookies

• 1¾ sticks salted butter, softened  
• ¾ cup packed light brown sugar 
• ¾ cup + 1 Tbsp granulated sugar 
• 1 tsp Beyond Good Pure Madagascar Vanilla Extract*
• 2 Tbsp milk
• 1 large egg
• 2½ cups all-purpose flour
• ¼ tsp baking powder
• ¼ tsp baking soda
• 3 x 2.64 oz bars Beyond Good 63% Sea Salt Dark Chocolate, roughly chopped (about 1⅓ cups) 

Instructions:

• Preheat the oven to 375°F (190°C). Line two cookie sheets with parchment paper.
• Place the softened butter, brown sugar, granulated sugar, and vanilla extract in a large bowl and use an electric mixer to cream the ingredients together until light and fluffy, about 5 minutes.
• Add the milk and egg and mix again until incorporated.
• Sift in the flour, baking powder, and baking soda, and stir into the creamed butter mixture until a soft, smooth batter forms.
• Roughly chop the chocolate bars with a sharp knife and add to the cookie dough.
• Mix until just combined. Use an ice cream scoop to portion balls of cookie dough onto the prepared sheets, leaving plenty of room for them to spread.
• Refrigerate the cookie dough balls overnight, or at least 4 hours (either on the cookie sheets or in a sealed container).
• Bake the cookies for 14 minutes, until the edges are golden brown but the center is still moist. Allow to cool slightly on the trays before transferring to a wire rack to cool completely.