Bakery Style Chocolate Chip Cookies

This is not your typical chocolate chip cookie :) the steps are slightly different, and it requires separating one egg yoke (i know, difficult right?) but as long as you've got cornstarch on hand, and the patience to chill the dough either all day, or overnight... you're golden! Golden brown... like the cookies will be! ;)

Ok, enough chit chat... let's get started. Here's what you'll need:

2 & 1/4 C flour
1 tsp baking soda
1 & 1/2 tsp cornstarch
1/2 tsp salt

3/4 C packed brown sugar
1/2 C white sugar
3/4 C unsalted butter, melted
1 egg + 1 egg yoke
1 Tbsp vanilla

1 cup chocolate chips
(I've used both milk chocolate chips, and jumbo semi-sweet chips... use jumbo semi-sweet chocolate chips for sure!) 

You'll need one large bowl, and 1 medium bowl for this... and NO HAND MIXER! :)

In the large bowl, sift the dry ingredients (flour, baking soda, cornstarch, and salt.) 

In the medium bowl, melt the butter. Then add the sugars, and whisk.

Add the whole egg, and then 1 egg yoke, whisk. Then add the vanilla. Whisk. 

So you've got the dry, and the wet. Pour the wet sugar mixture into the flour mixture.

Stir with a wooden spoon.

It'll turn to dough eventually ;) Then fold in the chocolate chips.

Now, the hard part. CHILL THE DOUGH... for at least 3 hours, but I chill it overnight. 

Now, the dough gets very hard in the chilling process, so I take the dough out at least a few hours before I want to form the balls. (See, I told you, patience is needed) This cookie sheet shown is a 16 x 12. So as you can see, they are big balls of dough! About the size of a lime maybe... 2-3 Tbsp of dough. 

Then the key to making them LOOK like bakery cookies (because they will taste like them!) is placing a few chocolate chips on top of the raw dough before putting in the oven. 

The temp for these delicious cookies is 325, at about 10-11 minutes. You cant them SLIGHTLY browned when pulled out.

This recipe makes about 16 bakery style cookies!