What you need:
- 2 1/4 cups all-purpose flour [spoon into measuring cup and level - don't scoop!]
- 1 tsp. baking soda
- 1 1/2 tsp. cornstarch
- 1/2 tsp. salt
- 3/4 cup unsalted butter, melted
- 3/4 cup brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg, at room temperature [you can do this by placing egg in warm water for 5 minutes]
- 1 egg yolk, at room temperature
- 2 tsp. vanilla extract
- 1 cup semisweet chocolate chunks
- 1 cup mini M&Ms [you can reserve some to place on top of cookie after baking, I prefer mine a little rustic]
Directions:
- In a large bowl, lightly mix together flour, baking soda, cornstarch, and salt.
- In a separate bowl, whisk butter and sugars until "smooth".
- Add egg and whisk, then egg yolk and whisk.
- Whisk in vanilla extract.
- Add wet ingredients to the dry ingredients and mix with a rubber spatula.
- Fold in the chocolate chunks and M&Ms.
- Cover and refrigerate overnight. You can chill up to 3 days.
- Remove from fridge and let sit for 10 minutes while you preheat your oven to 325*.
- Roll dough into 3 Tbsp. size balls. They should be taller than wide.
- Place 8 cookie dough balls onto a silicone or parchment paper lined baking sheet.
- Bake at 325* for 10 to 12 minutes.
- Remove and cool for 10 minutes - you can press in extra M&Ms right after you remove them from the oven, if you want. Then move to a wire rack to cool completely.
- Makes 16 cookies.
Recipe from Sally's Baking Addiction