Ok gang- if you’re like me and can never have enough chocolate chip cookie variations, then pull up a seat, errr mixer… and get baking. These are quite easy but require a little bit of prep time.
This makes a lot of batter, but I scoop a big cookie (think the size of your palm!) I used dark chocolate, white chocolate and m&m candies to makes these, but you could easily substitute for all chocolate- which I fully intend to do when I make these again!
4 c. all purpose flour
1 c. butter, room temperature
1 c. white sugar
1 c. packed light brown sugar
2 large eggs
1 tbsp. pure vanilla extract
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
12 ounces dark chocolate chips
2 c. m&m candies
1 c. white chocolate chips
In a medium bowl, add flour, baking soda, baking powder and salts which to combine and set aside.
In a stand mixer, or with a electric hand mixer, cream the butter on high until light and fluffy, about 5 minutes. Add the sugar and beat for another 3-4 minutes until sugar is incorporated and batter is light and fluffy in texture. On low speed, add the eggs, one at a time and vanilla.
Once combined, gradually add the flour until just combined. Be careful not to over mix. Once flour is incorporated, add the chocolate and m&m candies and mix on low until everything is combined, again being careful not to over mix.
Cover bowl of mixer with plastic wrap and refrigerate for at least 3 hours. When ready to bake, preheat oven to 350°. Line baking sheet with parchment paper and scoop with an overflowing 2 tbsp scoop. Gently roll the dough into a ball and place on covered baking sheet, leaving 2-3 inches between each ball of cookie dough. Bake for 12-15 minutes, just until edges are starting to brown. Let cool on baking sheet for 5 minutes and then transfer to a wire rack to finish cooking. Store cookies in an airtight container to maintain freshness, although you might demolish all of these in the same day.