Ingredients
- 1 Stick Butter Salted
- 100 Grams Granulated Sugar
- 213 Grams Brown Sugar Light or Dark
- 1 Egg
- 2 Tsp Vanilla Extract
- 300 Grams All Purpose Flour Sub 1:1 for King Arthur Gluten Free Flour for Gluten Free Option
- 1 Tsp Baking Soda
- 2 Tbsp Corn Starch
- 1/2 Tsp Salt Heaping
- 1 Tsp Heavy Cream or Milk
- 1/2 Cup Chocolate Chips Milk Chocolate or Semi-Sweet
- 1 Cup Mini M&M's
Instructions
- Preheat Oven to 410°F
- Whisk Together Flour, Corn Starch, Baking Soda, and Salt in A Separate Bowl
- Add Cubed Butter to Stand Mixer Fitted with the Paddle Attachment, and Mix on High for 1 min. Scrape Sides, Mix Again for 30 Seconds.
- Add Brown Sugar and Granulated Sugar to Butter and Mix on Medium until Combined and Fluffy
- Add Vanilla Extract and Egg until Just Combined. (Don't Overmix!)
- Start Adding Flour Mixture in Increments on Low until Just Combined
- Add Heavy Cream or Milk to Bring Dough Together
- Add Chocolate Chips & M&M's (Save a Few to Add On Top of Each Cookies Before Baking!)
- Line Baking Sheet with Parchment Paper and Bake on Middle Rack for 10-12 Minutes, Depending on Cookie Size.
- Let Sit for 10-15 Minutes After Baking Before Moving to a Cooling Rack, This Gives the Cookies Time to Set!
Notes
*This recipe can be made Gluten-Free by switching the All Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter the recipe in my opinion!*