Instructions

1. Cream together the butter, shortening and sugars for about 3 minutes, until fully incorporated, light, and fluffy. (Note: I always hand mix cookie dough to prevent over-mixing).

2. Mix in the vanilla, egg, and egg yolk until fully incorporated and smooth.

3. Add the baking soda, baking powder, and cornstarch. The batter should be creamy and smooth.

4. Add flour one cup at a time, mixing slowly until just incorporated. Do not over-mix.

5. Fold in chocolate chips and crushed mini eggs, leaving about 1/4 cup of mini eggs to top the cookie dough balls.

6. Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.

7. Preheat oven to 350°F.

8. Spray two cookie sheets with cooking spray and place parchment paper on top. Scoop dough using an ice cream scoop and roll into a ball using your hand. Place on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread. Top the cookie dough balls with extra crushed mini eggs, if desired.

9. Bake for roughly 10-12 minutes, or until the cookies turn golden brown on the edges, and are almost set in the middle.

10. Remove from oven and cool on rack for 10 minutes.

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