M & M Chocolate Chunk Cookies

INGREDIENTS

• 1 eggs
• 124g unsalted butter, melted
• 1/2 tbsp vanila extract
• 134g brown sugar
• 70g granulated sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 194g all purpose flour
• 135g mini m&m
• 60g dark chocolate chunk or chips
• Flaky sea salt, for finishing

PROCESS

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined.
3. Add the eggs and vanilla extract, and whisk until the mixture is smooth and creamy.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
6. Fold in the chocolate chips and M&Ms.
7. Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 1 hour, or up to 24 hours. (Note; chilling helps the flavors meld and prevents the cookies from spreading too much during baking.)
8. Use a large ice cream scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press a few extra M&Ms on top of each cookie for decoration.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underdone, but they will continue to set as they cool.
10. Immediately after removing the cookies from the oven, sprinkle a small amount of flaky sea salt over each cookie. (Note; The salt enhances the sweetness and adds a delicious contrast.)
11. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!!