M&M and Chocolate Chip Cookies
adapted from Sweet Anna’s
2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened to room temperature
1 cup loosely packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon pure vanilla extract
1/2 cup (3 ounces) semi-sweet chocolate chips
1 cup (6 ounces) mini m&ms
Preheat the oven to 325 degrees F. Line three baking sheets with silpat mats or parchment paper (I don’t have three; I rotate two).
In a small bowl, whisk together the flour, baking soda & salt. Set aside.
In a large bowl, using a hand mixer, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth.
Beat in the flour mixture until just combined and then stir in the chocolate chips and m&ms.
Spoon the dough by rough tablespoons onto the baking sheet. Allowing plenty of space in between cookies so that they have room to spread.
Bake for 15 minutes, or until the cookies are barely golden brown around the edges. Keep an eye on them. Don’t over-bake.
Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans, about a minute.
Enjoy warm or transfer to cooling racks, then store in an air-tight container.
The M&M cookie recipe I have been looking for. Not too thick, crisp around the edges, dense and moist in the middle, with plenty of chocolate and candy chunks all the way through. One for the books.