Yield: 12 medium-sized cookies
Preparation: 25 min. + 30 min. chill time
Bake time: 10 min.
180g all-purpose flour (1 1/2 c.)
1/2 tsp. baking soda
1/2 tsp. salt
140g unsalted butter (10 tbsp.)
1/2 tbsp. cold water
105g light brown sugar (1/2 c.)
65g granulated sugar (1/3 c.)
1 egg, room temperature
1/2 tsp. vanilla extract
1/2 c. m&m’s + extra for pressing on top
1/2 c. semi-sweet chocolate chips
In a medium saucepan on medium heat, continuously stir the butter with a heat-safe rubber spatula until it melts and begins to brown into a dark amber color. Immediately take off the heat and place into a heat-safe bowl. Place the bowl in the freezer to chill for at least 20 minutes. The butter should still be liquid, but not warm.
In a medium bowl, whisk together the flour, baking soda, salt, m&m’s, and chocolate chips. Set aside
Pour the butter and water into a medium-sized bowl. Add in both sugars and whisk until well combined, approximately 30 seconds. Add in the egg and vanilla, whisking until well combined.
Pour in the flour mixture and use a rubber spatula to mix until the dough just comes together (being careful to not over-mix!) Cover the dough and place into the fridge to chill for at least 30 minutes.
Preheat the oven to 375F (190C). Line a cookie sheet with parchment paper. Use a large cookie scoop (~3 Tbsp.) to dish out the cookies at least 2 inches apart. Bake the cookies for 10 minutes or until the edges are golden brown and the middle has just about set. Leave the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool. If desired, place more m&m’s into the tops of the cookies before they completely set up. Enjoy!
Cookies are best enjoyed on the day they are baked, but will keep in an airtight container at room temperature for 3 days
If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights