Each one of these cookies are about four inches in diameter. I guess it’s going to be difficult dunking this cookie into a glass of milk.
Yields 18-20 cookies.
1 cup granulated sugar
1 cup packed light brown sugar
2 sticks cold unsalted butter, cubed
2 large cold eggs
1/2 teaspoon vanilla extract
1/2 vanilla bean
2 3/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cup semisweet chocolate chips
1 1/4 cup milk chocolate chips
1/2 cup mini-marshmallows (optional)
*NOTE: If you will be using marshmallows, I recommend that you eat them while they are still warm. Once they cool, the marshmallow will more than likely harden…and it’s not going to be as amazing as they are when they are straight out of the oven.
Step 1: Preheat oven to 325°F.
Step 2: Begin beating up the sugar, brown sugar and cubed butter in a mixer at a medium to high speed. Once you’ve got a nice, thick and fluffy consistency add in the eggs one at a time and add the vanilla extract and vanilla beans. In another bowl combine flour, salt, baking soda and baking powder. When your wet ingredients are all combined
Note: You can substitute the vanilla beans with an additional 1/2 teaspoon of vanilla extract. I personally like to use fresh vanilla beans whenever I can sneak them into a recipe.
Step 2: Add the dry ingredients to wet ingredients slowly. Mix at medium speed. When ingredients have all combined you should have a nice, thick dough.
Step 3: Add chocolate chips. You can fold them into the dough manually or switch the mixer tool to the dough hook and stir in the chocolate chips at a low speed.
Step 4: Using a 1/4 cup measuring cup, scoop out cookie dough and place onto a lined tray. You’re probably going to be able to fit about 6-7 cookies on each large tray.
Step 5: Bake for about 12-15 minutes or until tops begin to turn golden.