You’ll notice the base of my cookies and the method of making them are all very similar. I make a few tweaks here and there to create different flavors.
Here are a few testimonials about my cookies:
“Literally every one of your cookies I make gets rave reviews!”
“Your cookie recipes are the BEST!!!”
“These [cookies] are everything that I was hoping they would be and more! So soft and absolutely delicious!”
“Best cookies ever!!!! I will forever make this recipe than any other chocolate chip cookie recipe!”
“Honestly the best cookies I’ve ever had in my life! thanks a lot for this recipe!”
“Omg I love these cookies! Making some more today! They are my number one cookies to make! Love, love, love!!”
If you’re not sold yet, you’ll just have to make them ASAP and see what you think! 😊
You’ll notice most of these ingredients are similar to the base recipes of all of my cookies! Why reinvent the wheel, right?!
Mini M&Ms: I love using the mini M&Ms because you get more chocolate in each bite, but you can use any M&Ms you prefer. 😍
Cake flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf. If you don’t have cake flour you can still make these cookies, just replace it with All-Purpose flour.
Corn Starch:Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
Adding an extra Egg Yolk: Another way to promise a super chewy cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
Unsalted butter: I use cold, unsalted butter in my recipes. No need to let it soften to room temperature.
Step by Step Directions
Preheat the oven to 400°F.
Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
Using a stand mixercream together the butter and sugars.
Gradually add in the dry ingredients, followed by the chocolate chips. Turn off machine.
Stir in the mini m&ms.
Scoop the cookie dough into 6 large dough balls and bake on a cookie sheet until golden brown, use a silicone baking mat or parchment paper if you prefer.
Cool on the baking sheet then transfer to a cooling rack to cool completely.
Expert Tips and Tricks
Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
You can make the cookies smaller. Adjust baking time as needed.
You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
Can you use regular M&Ms for baking?
I use mini M&Ms in this recipe but you can certainly use regular or peanut M&Ms instead! Have fun with it!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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