Vanilla Bean Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, dark
  • 1 cup Chocolate chips
  • 2 tsp Sea salt
  • 2 tsp Vanilla beans
  • 1/2 cup White sugar

• Dairy

  • 8 oz Butter, unsalted

Found on whatsgabycooking.com

Ingredients

• 8 oz unsalted butter, softened
• 1 cup dark brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 2 teaspoon of vanilla beans, scraped from the inside of a vanilla pod
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1 cup chocolate chips

Directions

• In a large mixer, combine the butter and sugars with a paddle attachment. Mix together for 2 minutes until the sugars all incorporated.
• Add the eggs one at a time, followed by the vanilla and mix.
• Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Mix until the last bit of flour gets incorporated and then stop.
• Add the chocolate chips and gently fold them into the dough with a sturdy spatula. Refrigerate batter for at least 1 hour.
• Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
• Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 14-16 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
• Store cookies in the fridge for 4-5 days, or in the freezer for up to 1 month. I have no idea if they last longer than that because I always eat them within the first few days anyway!