Ingredients
Scale
- 3/4 cup unsalted butter (room temperature) 🧈
- 1 cup packed brown sugar 🍯
- 1/2 cup granulated sugar 🍚
- 1 large egg (room temperature) 🥚
- 1 tablespoon vanilla extract 🍦
- 2 1/2 cups all-purpose flour (spooned & leveled) 🌾
- 2 teaspoons cornstarch 🌽
- 1 teaspoon baking soda 🧂
- 1/2 teaspoon salt 🧂
- 12 ounces semi-sweet chocolate chips 🍫
- 1 cup M&Ms, plus extra for topping 🍬
- Parchment paper or silicone baking mat 🧻
Instructions
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). 🧈🍯🍚
- Beat in the egg and vanilla extract until fully combined and smooth. 🥚🍦
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. 🌾🌽🧂
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined—avoid overmixing. 🥣
- Fold in the semi-sweet chocolate chips and 1 cup of M&Ms until evenly distributed. 🍫🍬
- Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared sheet, spacing about 2 inches apart. Press a few extra M&Ms onto the top of each cookie if you like. 🍪🍬
- Cover the tray of dough balls with plastic wrap and freeze for at least 1 hour (or freeze overnight). If frozen overnight, let them sit 10 minutes at room temperature before baking. ❄️
- When ready to bake, preheat the oven to 350°F (175°C). 🔥
- Place chilled dough balls on a parchment-lined baking sheet and bake 10–12 minutes, until the edges are set and the centers still look slightly underbaked for a gooey interior. ⏲️
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling. Let cool completely before storing if you prefer firmer centers. 🧊
- Store cooled cookies in an airtight container at room temperature for up to one week, or freeze baked cookies for longer storage. 🥡