Ingredients

The following ingredients have 9 Servings
  • 1/2 cup butter (at room temperature)
  • 3/4 cup brown sugar
  • 1 egg (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate m&ms

Instruction

  • In a stand mixture with the paddle attachment, cream together softened butter and brown sugar until light and fluffy; about 3 minutes.
  • Add egg and vanilla and stir for 1 minute, until completely combined.
  • Stir in flour, baking soda and cornstarch, just until combined. I prefer to use a wooden spoon for this step.
  • Gently fold in chocolate chips and m&ms.
  • Use a large cookie scoop or ice cream scoop (about 3-4 tablespoons) to shape dough into balls and place on a parchment paper lined cookie sheet. Chill in the refrigerator for 30 minutes.
  • Preheat oven to 350 degrees. Bake cookies for 10-12 minutes, until the edges just start to brown.
  • Cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in a tightly sealed container for up to 1 week, or freeze for unto 4 months.