{Secret Ingredient} Bakery-Style Chocolate Chip Cookies

Author: Chelsea

Cook time:  12 mins

Total time:  12 mins

Serves: 16

Ingredients

• 3/4 cup butter, at room temperature
• 3/4 cup brown sugar
• 6 tablespoons white sugar
• 2 large eggs
• 1/2 teaspoon cream of tartar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 and 1/4 cups all-purpose flour
• 2 tablespoons oat flour (oats that have been blended)
• 1 and 1/2 cup chocolate chips
• 1/2 cup miniature chocolate chips or chocolate chunks
• 1/2 cup M&M's

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, beat together the butter, brown sugar, and white sugar until light and creamy.
3. Separate the eggs. Beat the egg yolks into the sugar and butter mixture. Discard or save one of the egg whites for another recipe and place the remaining egg white in another bowl.
4. Add the cream of tartar in with the egg white and beat for several minutes.
5. Beat the vanilla extract and then the egg white mixture into the bowl with the butter, sugar, and egg yolks.
6. In another bowl, mix together the salt, baking soda, flour, and oat flour (Measure the oat flour AFTER grinding and not before). Stir until combined.
7. Combine the dry and wet ingredients and stir until just combined. Stir in the regular chocolate chips, and the miniature chocolate chips or chocolate chunks. Using high quality chocolate chips makes these cookies the BEST! I recommend guittard or ghirardelli.
8. Use a 1/4 cup measuring cup to measure out the dough onto a cookie sheet. Strategically place extra chocolate-chips and the M&M's on the tops of the cookies. (I don't mix the M&M's into the dough, but rather place them on the tops to get a pretty bakery-style appearance).
9. Cook for 10-12 minutes or until the sides are lightly browned. Remove and allow to "cook" more on the cookie sheet for about 4-5 minutes before transferring to a cooling rack.
10. Under-baking your cookies is key to soft and chewy cookies. These cookies have a very soft and chewy center with crisp edges if baked appropriately.

Notes

*Often times cookies are messed up because people measure flour so differently. If you have a kitchen scale, the best results will come from measuring your flour - otherwise spoon and level or you will likely have way too much flour (by scooping into a flour bag it packs in more flour than is needed). **I have lots of trouble-shooting and helpful notes throughout this post. I highly recommend reading the tips before making these cookies for optimal results.

Recipe by Chelsea's Messy Apron at http://www.chelseasmessyapron.com/secret-ingredient-bakery-style-chocolate-chip-cookies/