Ingredients
- 7 tablespoons (100g) unsalted butter, room temperature
- 1/2 cup + 2 tablespoons (120g) light brown sugar, packed
- 2 1/2 tablespoons (30g) granulated sugar
- 1 large egg, room temperature
- 1 1/4 teaspoons vanilla extract
- 1 1/4 cups (156g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup (35g) mini M&Ms, plus more for the tops
- 1/2 cup (70g) mini semi-sweet chocolate chips, plus more for the tops
Make the Cookie Dough
In the bowl of a stand mixer, cream the room temperature butter, light brown sugar, and granulated sugar together on medium speed for ~3 minutes. The mixture should become light in color and appear fluffy.
Add the egg and vanilla extract, mixing on low speed just until they are combined. Scrape down the sides of the bowl to ensure everything is incorporated.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add the dry ingredients to the mixer and fold them in with a rubber spatula until there are just a few streaks of flour remaining.
Gently fold in the mini chocolate chips and mini M&Ms until they are evenly distributed.
Do not overmix the dough once the flour is added; this will keep the cookies tender.
Scoop and Chill the Dough
Line a baking sheet with parchment paper. Using a 2-tablespoon cookie scoop, portion the dough into balls and place them on the prepared sheet.
For a more uniform shape, you can roll each scoop briefly between your palms. Press a few extra M&Ms and chocolate chips onto the tops of the dough balls.
Freeze the cookie dough for a minimum of 3-4 hours, or overnight.
Chilling the dough is essential. It solidifies the fat, which prevents the cookies from spreading too thin, and it also allows the flour to hydrate fully, resulting in a chewier texture and more developed flavor.
Bake the Cookies
Preheat your oven to 350°F.
Arrange the frozen cookie dough balls on a parchment-lined baking sheet, leaving ~2-3 inches of space between them.
Bake for ~10-12 minutes. The edges should be a light golden brown, but the centers should still look slightly puffy and underbaked.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
M&M Chocolate Chip Cookies
Ingredients
- 7 tablespoons unsalted butter 100g, room temperature
- 1/2 cup + 2 tablespoons light brown sugar 120g, packed
- 2 1/2 tablespoons granulated sugar 30g
- 1 large egg room temperature
- 1 1/4 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour 156g
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup mini M&Ms 35g, plus more for the tops
- 1/2 cup mini semi-sweet chocolate chips 70g, plus more for the tops
Instructions
- Cream butter and both sugars in stand mixer on medium speed until light and fluffy, about 3 minutes.
- Mix in egg and vanilla extract on low speed until combined.
- Whisk flour, salt, baking soda, and baking powder in separate bowl.
- Fold dry ingredients into wet mixture until barely combined.
- Fold in mini M&Ms and chocolate chips.
- Scoop 2-tablespoon portions onto parchment-lined baking sheet.
- Press extra M&Ms and chocolate chips on top of dough balls.
- Freeze dough balls 3-4 hours or overnight.
- Preheat oven to 350°F.
- Place frozen dough balls 2-3 inches apart on parchment-lined baking sheet.
- Bake 10-12 minutes until edges are light golden but centers still puffy.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
