Celebrate With Cozy Fall 20 mg Chocolate Chunk Cookies | Franny's Farmacy

Celebrate With Cozy Fall 20 mg Chocolate Chunk Cookies

The shelves are full again—our Franny’s Farmacy chocolate bars are back, just in time for sweater weather. Think cool mornings, crunchy leaves, and a tray of warm cookies that perfume the house with vanilla and caramel. This bakery‑big cookie is inspired by the famous New York–style method: a cold overnight rest for deep flavor and crinkly edges. We swap chips for chunks cut from one of our infused chocolate bars, so each cookie lands at roughly 20 mg.

Bar sizes: Our current bars range 120–240 mg. The math is simple:
Number of cookies (N) = bar mg ÷ 20.
120 mg → 6 cookies · 200 mg → 10 cookies · 240 mg → 12 cookies

Why this cookie is perfect for fall

  • Bakery texture at home. A blend of cake + bread flour gives a plush center with lifted edges.

  • Overnight rest. A 24–36 hour chill coaxes out toffee‑like notes that pair beautifully with chai, cider, or tea.

  • Built‑in dosing. Portion the bar first, then tuck one equal‑mg chunk into each dough ball for consistent results.

Potency & Portioning (read first)

  1. Do the quick math. Let B = total mg in your bar. N = B ÷ 20 → number of cookies.

  2. Cut the bar into N equal pieces. Use scored squares when possible; weigh pieces for the most even mg.

  3. Each dough ball gets exactly one piece of the bar hidden in the center.

Examples:

  • 120 mg bar → 6 cookies

  • 200 mg bar → 10 cookies

  • 240 mg bar → 12 cookies

Recipe: Franny’s Cozy Fall 20 mg Chocolate Chunk Cookies

Active time: ~25 minutes (plus 24–36 hours chill)
Bake temp: 350°F (175°C)

Below is the base recipe for 6 bakery‑size cookies (ideal for a 120 mg bar). Ingredient cheat‑sheets for 10 and 12 cookies follow.

Base (6 cookies = 120 mg bar)

We recommend weighing for accuracy. Cup measures are approximate.

Dry

  • 108 g cake flour (about 1 cup minus 2 Tbsp)

  • 108 g bread flour (about 1 cup minus 2 Tbsp)

  • ½ tsp + a pinch baking soda

  • ¼ tsp + a pinch baking powder

  • ¾–1 tsp kosher salt (use the lower end for fine salt; the higher end for flakier kosher)

Wet

  • 138 g unsalted butter, room‑temp

  • 108 g light brown sugar

  • 84 g granulated sugar

  • 1 large egg (if dough looks dry after mixing, add 1 Tbsp beaten egg or milk)

  • 1¾ tsp vanilla extract

Chocolate

  • Your infused bar, cut into 6 equal pieces (for 120 mg)

  • Optional, not infused: 100–120 g extra dark chocolate chunks for shiny pools

Cozy add‑ins, optional

  • ¼ tsp ground cinnamon + pinch nutmeg, or ½ tsp espresso powder

  • ½ cup toasted pecans or walnuts, chopped

Finish

  • Flaky sea salt

Method

  1. Whisk dry. Combine flours, baking soda, baking powder, and salt.

  2. Cream. Beat butter + both sugars until pale and fluffy, 3–4 minutes.

  3. Egg & vanilla. Mix in egg and vanilla until glossy.

  4. Combine. Add dry; mix on low just until the flour disappears. Fold in any non‑infused chocolate and nuts/spices.

  5. Chill. Press plastic wrap onto the dough and refrigerate 24–36 hours.

  6. Portion & dose. Line 2 sheets with parchment. Divide dough into 6 equal mounds (about 90–110 g each). Flatten slightly, place one bar piece in the center of each, and wrap dough to fully enclose it.

  7. Bake. Space 3 inches apart. Bake 16–19 minutes, rotating once, until edges are deeply golden and centers are just set.

  8. Finish. Sprinkle with flaky salt. Cool 5 minutes on the sheet, then move to a rack.

Ingredient Cheat‑Sheet by Bar Size

Use the same method above. Portion dough into N equal balls and hide one bar piece in each.

200 mg bar → 10 cookies (scale factor ≈ ×1.67)

  • Cake flour: 180 g

  • Bread flour: 180 g

  • Baking soda: 1 tsp

  • Baking powder: ½ tsp

  • Kosher salt: 1½ tsp

  • Unsalted butter: 230 g

  • Light brown sugar: 180 g

  • Granulated sugar: 140 g

  • Eggs: 2 large eggs

  • Vanilla: 1 Tbsp

  • Optional, not infused: 170–200 g extra dark chocolate

240 mg bar → 12 cookies (double the base)

  • Cake flour: 216 g

  • Bread flour: 216 g

  • Baking soda: 1 tsp + a pinch (≈ 1.2 tsp)

  • Baking powder: ½ tsp + a pinch (≈ 0.6 tsp)

  • Kosher salt: 1¾ tsp (≈ 1.8 tsp)

  • Unsalted butter: 276 g

  • Light brown sugar: 216 g

  • Granulated sugar: 168 g

  • Eggs: 2 large eggs + 1 egg yolk (or 1–2 Tbsp beaten egg)

  • Vanilla: 1 Tbsp + ½ tsp

  • Optional, not infused: 200–240 g extra dark chocolate

All‑purpose flour option: If you don’t have cake + bread flour, use 216 g (6 cookies) · 360 g (10 cookies) · 432 g (12 cookies) of all‑purpose flour. For extra tenderness, swap 1 Tbsp of the AP flour for cornstarch.

Uniformity Tips

  • Weigh bar pieces so each cookie carries about 20 mg.

  • Keep the infused chunk fully enclosed to prevent melt‑out and preserve even dosing.

  • For those classic crinkles, don’t skip the overnight chill and bake from cold dough.

Cozy Fall Twists

  • Cinnamon‑Pecan. Add ¼ tsp cinnamon + ½ cup toasted pecans; finish with maple‑flaky salt if you have it.

  • Mocha. Add ½ tsp espresso powder; dust warm cookies with a whisper of cocoa.

  • Brown‑Butter. Brown the butter, cool to room temp, then proceed (expect slightly nuttier, deeper flavor).

Storage & Serving

Store airtight at room temp 2–3 days or freeze up to 2 months. Rewarm at 300°F for 3–5 minutes to revive crisp edges and molten middles. Pair with hot apple cider, chai, or our Chakra teas for peak fall vibes.

Important Notes

Potency is approximate and depends on the bar’s labeled mg and how evenly you portion pieces. Start low and go slow—effects may take 1–2 hours. Clearly label infused treats, keep out of reach of children and pets, and follow all local laws. Do not drive or operate machinery after consuming.

Chocolate is back—and baking season is officially on

Grab a bar (120–240 mg), preheat the oven, and tag us with your batch and any fall twist you try.

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