m&m cookies

Adapted from Eric Kim

Ingredients:

½ cup/115 grams unsalted butter, very soft

1 cup/200 grams granulated sugar

¼ packed cup/57 grams brown sugar

1 large egg, at room temperature

1 tablespoon vanilla extract

1 teaspoon kosher salt 

¼ teaspoon baking soda

1 ½ cups/185 grams all-purpose flour

½ cup/96 grams M&M’s

Directions:

Heat the oven to 350 degrees and line 2 large sheet pans with parchment.

In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and

coarsely chop the M&M's, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.

Using two spoons or a cookie scoop, plop out 1-tablespoon/25-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 16 cookies per pan.) 

Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.

The dough can be made weeks in advance. Portion out, place on a cookie sheet, cover and freeze. Once frozen transfer to a Ziploc bag. Thaw the dough balls on a parchment covered baking sheet then bake according to the directions above.

Makes 32 cookies