Chewy Chocolate Chip M&M Cookies

• Vegetarian

• Refrigerated

  • 1 Egg + 1 egg yolk, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light loosely packed
  • 1 cup Chocolate chips
  • 1 1/2 tsp Cornstarch
  • 1/2 cup Granulated sugar
  • 3/4 tsp Salt
  • 1 tbsp Vanilla extract

• Snacks

  • 1 M&ms tops of cookies

• Dairy

  • 3/4 cup Butter, unsalted

Found on momlovesbaking.com

Ingredients

• 2 and 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 3/4 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, melted
• 3/4 cup light brown sugar, loosely packed
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk (preferably at room temperature)
• 1 tablespoon vanilla extract
• 1 cup chocolate chips
• M&Ms tops of cookies

Directions

• 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.

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