"ATW80DS" - Chilean Chocolate Chip Cookies

Today is national Chocolate Chip Cookie Day and since we are viturally making our way from Chili to South Africa, we decided to make some Chiliean Chocolate Chip cookies for the trip...

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1 1/2 sticks of unsalted butter, room temperature
• 1 cup light brown sugar
• 1/4 granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chopped
• 3/4 cup, (5.4 ounces) Mexican chocolate, chopped

1. Preheat oven to 375 degrees F. In a medium bowl, sift together the flour, salt, baking powder and cinnamon, and set aside. In the bowl of an electric mixer, beat the butter until smooth. On medium speed, add the sugars to the butter and mix until incorporated.  Add the eggs one at a time and mix until incorporated. Add vanilla extract. Scrape down the sides of the bowl. 
2. Add the flour mixture in increments until incorporated and a dough forms. With the mixer on low, add the chopped chocolate just until incorporated.
3. Using an ice cream scoop, scoop out balls of dough and place on baking sheet covered in parchment paper. Leave enough space in between the balls as the dough will spread. Bake until the edges are golden brown and the centers are set. About 11-14 minutes. Mine took about 13 minutes to bake.
4. Remove cookies from oven, and let cool for 5 minutes on the baking sheet. Then remove them to cool on a cooling rack.

About 20 cookies