I am sending a batch of these along with a batch of snickerdoodles in a care package to my counselors from my service trip in New Mexico, who are currently still there leading another group.
What kind of treats do you like to send in the mail?
|all packed up|
2¾ cup flour
1¼ teaspoons baking powder
1¼ teaspoons baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1¼ cup sugar
1 cup brown sugar
1¼ teaspoons salt
1 vanilla bean, split and scraped
2 teaspoons vanilla extract
1 bar 70 % dark chocolate, cut into chunks (I used Ghiradhelli)
1 cup milk-chocolate chips
Heat the oven to 350 degrees, and line a sheet tray with parchment paper.
In a medium bowl, sift together flour, baking powder, and baking soda, and set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar, salt, and scraped vanilla bean on medium speed until light and fluffy, approximately 3 to 4 minutes. Adjust mixer to a low speed and add the eggs one at a time, until fully incorporated. Add vanilla extract and then the flour mixture. Pulse the mixer on and off just until the flour is totally mixed in. Fold in the chocolate.
Scoop batter onto the sheet tray, sprinkle with sea salt, and bake until golden brown, approximately 12 minutes. The dough—already separated into individual cookie balls—lasts in the freezer for up to 2 weeks.