1-¼cupall purpose unbleached flour(I prefer Bob's Redmill or King Arthur flour)
½teaspoonbaking soda
½teaspoonsalt
½teaspooncornstarch
Add-Ins
1cupm&ms
¼cupchocolate chips
½cupchopped walnuts
Instructions
Preheat oven to 350°.
Place parchment paper on baking sheet.
Using a whisk, cream together butter and sugar until smooth. Add egg and vanilla extract and whisk until combined.
Add dry ingredients (flour, baking soda, cornstarch, & salt) to wet ingredients and stir until just combined using a medium-sized spoon. Do not over-mix the batter.
Add m&m, chocolate chips, and walnuts and fold into batter using spoon.
Using a cookie scoop, scoop batter into a ball onto prepared baking sheet. Gently press a few extra m&ms onto the top of each ball. Bake in preheated oven for 10 to 12 minutes or until edges of the cookies are set and center is slightly under-baked.
Remove the cookies from the oven and allow the cookies to sit on the baking sheet for 3 minutes as the residual heat continues to cook the cookies.
Remove cookies from baking sheet and place on cooling rack and serve.
Notes
Recipe Tips
The butter must be softened and not melted. You can either leave the butter on the counter top, so it comes to room temperature which is my preferred method or you can zap the butter in the microwave for a few seconds before it begins to melt. If needed microwave for an additional 3 seconds or so.
The egg must be at room temperature. You can easily bring a cold egg to room temperature by placing in a bowl of very warm water for 5 minutes.
Adding more brown sugar than white sugar creates a soft and chewy cookie. Dark brown sugar adds more moisture and softness.
It's important to measure out the flour correctly, so you're left with a soft cookie and not a dry one.
Before measuring the flour, use a spoon to fluff the flour in the container that it's in, so it's not compacted.
Scoop the flour into the measuring cup used for dry ingredients and level off the top with a straight edge such as a butter knife or use your index finger. The flour should be completely leveled with the top of the measuring cup. This is vital as too much flour can result in dry cookies.