Directions: |
Directions:Brown the Butter:
In a medium saucepan, melt 1 cup of unsalted butter over medium heat.
Once melted, continue to cook, stirring frequently. The butter will begin to foam and then turn a golden brown color.
You’ll know it’s ready when you see brown specks forming at the bottom of the pan and it emits a nutty aroma.
Immediately remove the pan from the heat to prevent burning and transfer the brown butter to a large mixing bowl.
Let the brown butter cool for about 10 minutes.
Prepare the Wet Ingredients:
Add 1 1/4 cups of brown sugar and 1 1/4 cups of granulated sugar to the cooled brown butter.
Mix thoroughly for about 2 minutes until fully combined.
Add in 2 eggs, 1 egg yolk, and 1 tablespoon of vanilla extract.
Mix again for about 1-2 minutes until smooth and creamy.
Prepare the Dry Ingredients:
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt.
Combine the Ingredients:
Gently fold the dry ingredients into the wet mixture until just combined.
Add 1 1/2 cups of M&Ms and 1/2 cup of semi-sweet chocolate chips to the dough.
Mix until evenly distributed.
Bake the Cookies:
Preheat your oven to 350°F (175°C).
Transfer the cookie dough into a quarter baking sheet (approximately 13″x9″) lined with parchment paper or lightly greased.
Spread the dough evenly across the sheet.
Bake for 18 to 22 minutes, or until the edges are slightly golden brown. Avoid over-baking to keep the cookies soft and chewy.
Cool and Slice:
Allow the cookies to cool completely in the baking sheet.
Once cooled, slice into desired pieces and serve. |
This recipe for Choc chip cookie sheet pan is from