Ingredients:

  • 390g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 225g unsalted butter, softened
  • 200g light brown sugar, packed
  • 100g granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 250g milk chocolate M&Ms
  • 90g semi-sweet chocolate chips

Instructions:

  1. Cream the Base: In a stand mixer, beat the 225g softened butter, 200g light brown sugar, and 100g granulated sugar on medium high for 3 to 5 minutes until pale and whipped. Note: This aeration is what prevents a heavy, greasy cookie.
  2. Incorporate Binders: Add the 2 large eggs one at a time, followed by the 2 tsp vanilla extract. Mix only until the yellow streaks disappear. Note: Over mixing here can lead to a tough, rubbery texture.
  3. Blend Dry Ingredients: Set the mixer to the lowest setting and add the 390g flour, 1 tsp baking soda, and 0.5 tsp salt. Stop when a few streaks of flour remain.
  4. Add the Gems: Fold in the 250g M&Ms and 90g chocolate chips by hand using a spatula. Note: Using the mixer for this stage will crack the candy shells and bleed the colors.
  5. Portion the Dough: Scoop the dough into 3 tablespoon mounds and place them on a tray.
  6. The Cold Cure: Cover and refrigerate for 140 minutes. Smell the dough now; you'll notice the vanilla and sugar starting to smell like rich toffee.
  7. Heat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets.
  8. The Final Bake: Space the chilled mounds 2 inches apart and bake for 10 minutes until edges are golden but centers remain soft.
  9. The Cooling Phase: Let them sit on the hot sheet for 5 minutes before moving to a wire rack. The aroma will be peaking right about now!