Chewy Chocolate Chip M&M Cookies

4.84 from 6 votes

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings cookies

Calories 119kcal

Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 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.
Roll the dough into balls, about 3 tablespoons of dough each (use a jumbo cookie scoop, if desired). This makes about 22 large cookies. Or you can make 36 smaller cookies using a small cookie scoop. 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 store them in an airtight container. 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.

If you want just chocolate chips, use one cup instead of ½ cup and omit the M&M's.