Marshall Postal Chocolate Chip Cookies

These are the cookies I make for the employees of the Marshall Post Office when they have pot luck events.

• Yield: Roughly 75 to 80 regular-sized cookies

• Prep time: 30 minutes

• Bake time: 9 to 11 minutes per batch

Ingredients

• Butter: 4 sticks (2 cups), softened to room temperature

• Sugars:

  • 1 1/2 cups packed light or dark brown sugar

  • 1 1/2 cups granulated white sugar

• Eggs: 4 large eggs plus 2 extra egg yolks (the extra yolks are the secret to a rich, soft texture that won't dry out)

• Vanilla Extract: 1 tablespoon

• Flour: 4 1/2 to 4 3/4 cups all-purpose flour (spooned and leveled)

• Cornstarch: 2 teaspoons (locks in moisture and keeps the center pillowy soft)

• Baking Soda: 2 teaspoons

• Salt: 2 teaspoons

• Chocolate Chips: 3 cups (semi-sweet or a mix of semi-sweet and milk chocolate)

Step-by-Step Instructions

1. Cream the Butter and Sugars

In a very large mixing bowl (or a stand mixer), beat the softened butter, brown sugar, and granulated sugar together at medium speed for about 2 to 3 minutes until smooth, creamy, and slightly fluffy.

2. Add Wet Ingredients

Add the 4 large eggs and 2 extra yolks one at a time, mixing well after each addition. Pour in the vanilla extract and beat until thoroughly combined and glossy.

3. Combine Dry Ingredients

In a separate, large bowl, whisk together 4 1/2 cups of all-purpose flour, cornstarch, baking soda, and salt.

4. Mix the Dough

Turn your mixer to low and slowly add the dry ingredient mixture to the wet ingredients, mixing just until the flour disappears. Do not overmix! Gently fold in the 3 cups of chocolate chips by hand using a sturdy spatula. (Note: If the dough feels overly sticky after mixing all 4 1/2 cups of flour, work in that remaining 1/4 cup).

5. Scoop and Chill

Scoop the dough into rounded balls (about 1.5 to 2 tablespoons each) and place them on parchment-lined baking sheets. Chill the dough balls in the refrigerator for at least 1 to 2 hours. Chilling is critical for thick cookies because it prevents the room-temperature butter from melting too fast in the oven. You can chill first and scoop later if you don’t have the room for the balls.

6. Bake

• Preheat your oven to 375°F (190°C).

• Bake chilled cookie dough balls for 9 to 11 minutes. The edges should be set and lightly golden, but the centers should still look slightly soft and underbaked. They will continue to cook slightly on the hot pan.

• Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.