Mix

1/2 cup	Softened Butter
1/2 cup	Brown Sugar
1/4 cup	Turbinado Sugar
1/4 cup	Granulated Sugar
1	Egg
1 teaspoon	Bittercube Cherry Bark Vanilla Bitters
1 teaspoon	Bittercube Chipotle Cacao Bitters
1/2 teaspoon	Cinnamon
1/4 teaspoon	Cayenne Pepper
1/2 teaspoon	Baking Soda
1/4 teaspoon	Baking Powder
1/4 teaspoon	Kosher Salt
1 1/2 cups	All Purpose Flour
1/2 cup	Mini Semisweet chocolate chips

Glass

Garnish

If you don't have Turbinado, sub granulated sugar.

In a bowl, mix the dry ingredients. In kitchen-aid, combine butter and sugars using the flat beater on a low setting. Add egg and bitters and turn up a bit until fluffy. Add dry ingredients and mix on low until basically combined. Remove the kitchen-aid bowl and fold in chocolate chips. Using a big spoon, place 12 chunks of dough onto a parchment lined baking sheet.

Bake in a preheated oven at 350 for 12 minutes. They won’t look done, but after a few minutes to set, they’ll be perfectly chewy and stay that way! When you remove the cookies from the oven, leave them on the pan for a couple minutes, then transfer to a wire rack.