Description
These classic cookies are elevated with rich brown butter and studded with festive Christmas candy!
Ingredients
Units
Scale
- 2 sticks unsalted butter
- 1 1/2 cups all purpose flour
- 1 1/4 cups bread flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 tsp salt
- 1 tsp cornstarch
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup chocolate chips or chunks
- 1/2 cup mini Christmas M&Ms
Instructions
- Add the butter to a medium saucepan and melt over medium high heat. Once the butter has completely melted, it will begin to sizzle and the milk solids will separate and sink to the bottom of the pan.
- Keep a very close eye on the butter, stirring occasionally until the milk solids are a light/medium brown and the butter begins to smell nutty. Immediately remove the pan completely from the heat and transfer the browned butter to a heatproof container to cool completely.
- Wait to proceed with the recipe until the browned butter has reached a cool room temperature. It should be opaque and spreadable.
- Add the all purpose flour, bread flour, baking soda, baking powder, salt and cornstarch to a large mixing bowl and whisk to combine well. Set aside. Don’t preheat the oven yet.
- Add the cooled brown butter, granulated sugar and brown sugar to the bowl of a stand mixer and use the paddle attachment to beat on medium high speed for 2 minutes. Stop the mixer, scrape down the sides of the bowl and beat for an additional 2 minutes.
- Add the whole eggs, one at a time, beating well after each addition. Add the egg yolk and vanilla and beat until well incorporated.
- Scrape down the bowl once more, and turn the mixer on low speed. Gradually add the flour mixture in 3 or 4 additions, allowing each one to fully incorporate before the next one.
- Once all the flour has been added, use a spatula to fold in the chocolate chips and M&Ms.
- Wrap the finished cookie dough in plastic wrap, and refrigerate (don’t freeze!) for 48-72 hours. This resting time will give you a better tasting cookie.
- When you are ready to bake, preheat the oven to 350 degrees and line a few baking sheets with parchment paper. Use a large cookie scoop to create balls of dough, about the equivalent of 3 tablespoons.
- Roll each dough ball in your hands to smooth out the surface before placing on the baking sheet. Bake each tray of cookies for 15-17 minutes, or until the edges are golden brown.
- Serve this amazing cookies warm from the oven or let them sit for longer to fully soften up! You can store any leftover baked cookies at room temperature in a sealed bag or storage container.
- Store any leftover dough in the freezer.
Nutrition
- Serving Size: 1 cookie
- Calories: 325
- Sugar: 28 g
- Sodium: 247.7 mg
- Fat: 15.3 g
- Saturated Fat: 9.2 g
- Trans Fat: 0 g
- Carbohydrates: 44.5 g
- Fiber: 1.5 g
- Protein: 4.2 g
- Cholesterol: 58.3 mg