Chocolate Chip Cookies with M&M’s
Adapted from Chef Anna Olson
¾ c. unsalted butter, softened, but still cool to the touch 2 c. all-purpose flour
1 c. brown sugar 2 t. cornstarch
¼ c. sugar 1 t. baking soda
1 egg ½ t. kosher salt
2 t. vanilla extract 12 oz. semi-sweet chocolate chips
¾ c. to 1 c. M&M’s
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars until smooth. Stir until there are no streaks of butter showing. I find a wooden spoon is best for this job. Add egg and vanilla. Blend in.
In a small bowl, whisk flour, cornstarch, baking soda, and salt together. Add to butter mixture in large bowl. Stir in chocolate chips and M&M’s. I like using one cup of M&M’s. They should be present in every cookie.
Using a cookie scoop, drop rounded scoops onto a cookie sheet lined with parchment paper. Bake 9-11 minutes until golden brown around the edges.
Note: These freeze beautifully! Scoop cookie dough and freeze in a single layer on cookie sheet. Once frozen, place dough balls in a Ziploc bag.