Ingredients
For the Cookie Dough
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins
- 12 ounces semi-sweet chocolate chips
- 1 cup pastel M&Ms, plus extra for topping
Instructions
Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. This process incorporates air into the mixture, creating a soft and chewy texture. A hand mixer or stand mixer works best for this step, but you can also use a whisk with some extra effort.
Add the egg and vanilla extract, mixing until fully combined. Make sure the egg is at room temperature to blend evenly with the butter mixture.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dough.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Overmixing can lead to tough cookies, so stop mixing as soon as no dry flour remains.
Step 3: Add the Chocolate and M&Ms
Gently fold in the semi-sweet chocolate chips and pastel M&Ms using a spatula. The goal is to distribute them evenly without breaking the candies.
Scoop out 2 tablespoons of dough per cookie and roll them into balls. For a festive touch, press a few extra M&Ms and chocolate chips on top of each dough ball before baking.
Step 4: Chill the Dough
Refrigerate the cookie dough for at least one hour. This step is crucial for achieving thick, chewy cookies, as it allows the butter to solidify and prevents the cookies from spreading too much in the oven.
If you want to freeze the dough for later use, place the dough balls on a baking sheet and freeze for 30 minutes before transferring them to a freezer bag. They can be stored in the freezer for up to three months.
Step 5: Bake the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the chilled cookie dough balls about 2 inches apart to allow room for spreading.
Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked. The cookies will continue to firm up as they cool.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
How to Get Perfectly Soft and Chewy Cookies
- Measure the flour correctly – Too much flour can make the cookies dry. Spoon the flour into the measuring cup and level it off instead of scooping directly from the bag.
- Use room temperature ingredients – Cold butter or eggs can prevent proper mixing. Let them sit at room temperature for about 30 minutes before starting.
- Do not overbake – The cookies should look slightly underbaked in the center when removed from the oven. They will set as they cool, creating a soft and chewy texture.
Common Mistakes and How to Fix Them
- Cookies spreading too much – This can happen if the dough is too warm. Always chill the dough before baking. If the cookies still spread, try adding an extra tablespoon of flour.
- Cookies turning out too dry – Overbaking or adding too much flour can cause dryness. Reduce the baking time and check the flour measurement.
- M&Ms sinking into the dough – To keep them visible on top, press a few extra M&Ms onto each dough ball just before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes