to bake it evenly

This cookie will only bake if it is at a temperature lower than actual chocolate chip cookies. If it is baked on 350, where chocolate chip cookies are normally baked, the edges will burn before the middle cooks completely.

To combat this, we will lower the temperature to 300 degrees. However, this low temperature can sometimes cause the dough to be dry. Almost like a dehydrating effect. I have added another egg yolk than what I would typically put into chocolate chip cookies. This should add enough moisture to keep the big cookie nice and chewy.

Try to avoid baking the cookie too long as this will cause it to be crumbly. Take it out as soon as a toothpick comes out clean.

secret ingredients

You may have noticed that this recipe calls for a few unusual ingredients.

Baking powder will allow the cookie to be baked thin, but rise enough to be the perfect thickness. It will be less cakey and more chewy with the addition of the baking powder.

Cornstarch keeps the edges of the cookie from getting too hard. Have you ever tried to bite into a cookie and the edges are too crispy to tolerate? This is something that can be helped with just a pinch of cornstarch. It will keep the cookie soft throughout.

Lemon juice is such an amazing thing to add to your chocolate chip cookies. I know it sounds unconventional, but it elevates the flavor dramatically. Your cookies will taste as though they have another dimension.

Finally cinnamon. A pinch of cinnamon does an incredible job at adding an element of spice to the cookie.

These ingredients are completely optional but I would highly recommend including them for a beautiful flavor combination.