Ingredients
Units
Scale
- 375 grams (3 Cups) All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Teaspoons Cornstarch/ Cornflour
- 8oz (1 Cup) Unsalted butter, at room temp.
- 200 grams (1 Cup) Granulated sugar
- 200 grams (1 Cup) Light Brown Sugar
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 1- 10oz Bag Christmas Colored M&M's
Instructions
- In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.
- In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
- Stir in vanilla and the first egg, making sure to mix until fully combined. Then add the final egg, again mixing until fully combined.
- Gently fold in dry ingredients until just combined.
- Gently fold in the M&MS then scoop 1.5 tbsp size cookies and place on a tray covered and let them chill for at least 30 minutes in the fridge.
- Preheat oven to 350F/180C and if using, line your baking sheet with a silpat liner. Place the cookie dough balls two inches apart onto the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container.
Notes
- To freeze the cookie dough balls scoop them and place them on a freezer-safe tray to flash freeze for a few hours. Then transfer to a freezer-safe container to freeze for up to three months.
- If the cookie dough balls are frozen just place them on the tray and bake for an additional minute or two, it may help to bang the baking tray on the ground about 2 minutes before the cookies are done baking, this just encourages spreading. Be careful as the tray will be hot!
- If the cookie dough balls are in the fridge for more than two hours I would let the balls sit out at room temperature for 20-30 minutes to warm up a bit so they aren't so chilled- but again you can bang the baking tray on the ground (be careful) to encourage spreading.You can also freeze-baked cookies. Let them cool completely then transfer to a freezer-safe container for up to three months. To thaw place cookies on the counter at room temperature for an hour or two to thaw.
- Prep Time: 10 Minutes
- Cook Time: 13 Minutes
- Category: Desert
- Method: Bake
- Cuisine: American
