Tingly Sichuan pepper Adobo Chocolate Chip Cookies – 50Hertz Tingly Foods

Ingredients

• 1 cup/ 228 grams unsalted butter
• 2 fresh bay leaves or 4 dried bay leaves
• 2¼ cups/ 306 grams all-purpose flour
• 1 teaspoon baking soda
• 1 packed cup/ 220 grams dark brown sugar
• ¾ cup/ 150 grams granulated sugar
• 1 large egg plus 1 large egg yolk, at room temperature
• ¼ cup/ 66 grams soy sauce
• 2 teaspoons vanilla extract
• 1 teaspoon Wu Yin Taiwanese Black Vinegar (or apple cider vinegar)
• 10 ounces/ 290 grams dark chocolate, coarsely chopped
• ¾ tablespoon black peppercorn and ¼ 50Hertz dried red Sichuan pepper (or 1 tablespoon pink peppercorns)
• Flaky sea salt, for sprinkling