Bake whatever the hell you want, whenever you want - and for contingency of rule following sheep that contend baking is ONLY an exact science, and you should never stray from a recipe, technique - my response is simply, “Not ALL great recipes come from a cookbook!” Just like music is meant to be played, rearranged according to the person making it - baking is no different; bake it just like you’re feeling - and if you do that, there is no WRONG way! {Also - these cookies taste better with the music cranked UP - pissing off the neighbors, smelling up the house}

“punk was defined by an attitude rather than a musical style” - David Bryne

Chunk Rock Cookies

· 1 1/2 cups ap flour

· 1 1/2 cups bread flour

· 1 1/2 teaspoon baking powder

· 1 teaspoon cardamom

· 1 teaspoon salt

· 2 sticks salted butter

· 1/2 cup sugar

· 1 1/2 cups dark brown sugar

· 1 teaspoons vanilla

· 1 teaspoon bourbon

· 2 large eggs, plus 1 egg yolk

· 12 oz. chocolate, chopped into chunks

· ¼ cup toasted, salted sesame seeds

Technique

Preheat oven to 360ºF. Place parchment on baking sheet – coat with pan spray.

Mix together flours, cardamom, baking powder, and salt in a medium sized bowl.

Brown the butter in a hot pan, careful not to burn, but to cook until simmering, slightly brown, nutty. Set aside to cool for 5 minutes.

Next, add the sugars, bourbon, and vanilla into a food processor or mixer. Paddle ingredients until blended, then slowly add the eggs and yolk. Once silky smooth, slowly add flour mixture until dough forms - then stir in chocolate chunks.

Drop medium sized dough balls onto parchment covered sheet pan. Press half a dozen (or so) sesame seeds into the top of each ball – then bake for 15 minutes, or until golden brown.