Chewy Chocolate Chip M&M Cookies
Chewy Chocolate Chip M&M Cookies are simply the best cookies I've ever made and are just as the name implies, soft, chewy and delicious!
Servings 22 cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ¾ teaspoon salt
- ¾ cup unsalted butter, melted 1 ½ sticks
- ¾ cup light brown sugar loosely packed
- ½ cup granulated sugar
- 1 large egg preferably at room temperature
- 1 large egg yolk preferably at room temperature
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
- ½ cup M&Ms for tops of cookies or more, if desired
Toss together flour, baking soda, cornstarch and salt in a large bowl. Set aside
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 3 tablespoons of dough each. Or use a jumbo cookie scoop to form the balls of dough. Place balls of dough 2 inches apart on cookie sheets. Press a few M&Ms on top of the dough balls for looks, if desired. Bake the cookies for 11-14 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Cookies stay soft and fresh for 7 whole days at room temperature (if you can keep them from being eaten for that long). Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.
Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 195mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg