Ingredients
Equipment
Method
- Whisk the flour, baking soda, and salt together in a medium bowl.
- Beat the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, until creamy.
- Beat in the eggs one at a time.
- Mix in the vanilla.
- Add the flour mixture and mix on low just until no dry flour remains.
- Fold in the chocolate chips and M&M's.
- Cover the dough and refrigerate for 30 minutes.
- Meanwhile, heat the oven to 350°F.
- Line two 18x13-inch baking sheets with parchment paper.
- Scoop the dough into 30 portions of about 2 tablespoons each.
- Arrange the portions about 2 inches apart on the prepared sheets.
- Bake one sheet at a time for 9 to 11 minutes, until the edges are golden and the centers still look slightly soft.
- Cool the cookies on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
For cookies that hold their shape, chill the dough for the full 30 minutes. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free swap, use dairy-free butter, chocolate chips, and candy pieces.
