Ingredients:

  • 225g unsalted butter, cool room temperature (65°F)
  • 200g dark brown sugar, packed
  • 100g granulated white sugar
  • 2 large eggs, cold
  • 10ml pure vanilla extract
  • 375g all-purpose flour
  • 5g cornstarch
  • 5g baking soda
  • 3g fine sea salt
  • 250g milk chocolate M&Ms
  • 90g semi-sweet chocolate chips

Instructions:

  1. Combine 225g butter, 200g dark brown sugar, and 100g white sugar in your mixer. Beat for 4 minutes until the mixture looks pale and has a cloud like volume.
  2. Add the 2 cold eggs one at a time, followed by 10ml vanilla. Mix on medium speed until the dough looks glossy and emulsified.
  3. In a separate bowl, whisk 375g flour, 5g cornstarch, 5g baking soda, and 3g salt.
  4. Turn the mixer to the lowest setting and add the dry ingredients. Stop the mixer when just a few streaks of flour remain.
  5. Using a spatula, fold in 200g of the M&Ms and all 90g of chocolate chips. Keep the remaining 50g of M&Ms aside for topping.
  6. Cover the bowl and refrigerate for at least 2 hours.
  7. Set your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
  8. Scoop 3 tablespoon sized balls (about 50g each) and place them 5cm apart on the sheets. Do not flatten the balls.
  9. Press 3 or 4 of the reserved M&Ms into the top of each dough ball.
  10. Bake for 10 minutes until the edges are set and very lightly golden, but the centers still look slightly soft.