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
Preparing Cookie Dough
Cream the butter and sugars (both brown and white) in the bowl of a stand mixer with a paddle attachment; this should take roughly 3 minutes at medium speed until light and fluffy.
Add in your egg and vanilla extract and mix on low speed until incorporated, scraping down the sides of the bowl for full incorporation.
In a separate bowl, combine your flour, baking soda, baking powder, and salt.
Next, add dry ingredients to the wet ingredients and fold together with a rubber spatula until only a few streaks of flour remain visible.
Finally, add in your mini chocolate chips and mini M&Ms, folding gently into the batter evenly.
Be careful not to overmix mixture after adding flour or cookies will not be as tender.
Scoop and Chill Dough
Prepare for baking by lining a baking sheet with parchment paper and scooping out dough using a 2-tablespoon-sized scoop onto the prepared sheet.
For uniformity, briefly roll scooped out dough into balls, pressing additional M&Ms and/or chocolate chips on top.
Freeze dough for at least 3 to 4 hours (or preferably overnight).
Chilling the dough is very important as it helps to set the fat in the dough, which will prevent cookies from spreading too much during baking.
Chilling also helps to fully hydrate the flour, contributing to chewier cookies and better flavor development.
Baking Cookies
Preheat the oven to 350 degrees Fahrenheit.
Evenly space your frozen balls of cookie dough (approximately 2-3 inches apart) on parchment-lined baking sheets.
Bake for 10 to 12 minutes; edges should be light golden brown, but the middle should remain puffy and soft.
Cool on baking sheets for a few minutes before transferring to wire rack for complete cooling.
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.
