Ingredients:
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
3-1/4 cups flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 ounces semisweet chocolate chips
8 ounces colored M&Ms
Method:
Preheat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Mix in eggs and vanilla. In a separate bowl, stir together the flour, salt, baking powder and baking soda. Add flour mixture to butter mixture in 2 additions to avoid flour explosion all over the kitchen. Dough will be stiff and thick. Gently stir in chocolate chips and M&Ms. Using a cookie scoop, drop batter onto large baking sheets covered with parchment paper. Cookies will not spread, so I am able to get 20 per baking sheet. Bake 13 minutes or until edges just start to harden, yet centers are soft and puffy. Cool 2 minutes on baking sheet before removing to wire racks to cool completely. Makes 60-70 cookies.
Note:
If you want fewer cookies, try this: instead of halving the recipe, scoop dough using your cookie scoop onto prepared pan. Put pan in the FREEZER instead of the oven for 1-2 hours. Place frozen dough balls in an airtight container and return to freezer until ready to bake off--up to a few months!
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