June 2021

12 13 Ingredients • 2 3/4 cups all-purpose flour (see Cook’s Note) • 1 1/2 teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon kosher salt • 2 1/2 sticks (1 1/4 cup) unsalted butter, softened • 1 3/4 cup packed dark brown sugar • 1/4 cup granulated sugar • 2 large eggs, at room temperature • 2 teaspoons pure vanilla extract • 2 cups candy-coated chocolates, such as M&M’s The Best M&M Cookies Directions 1. Sift the flour, baking powder, baking soda and salt into a large bowl. 2. Beat the butter, brown sugar and granulated su- gar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remai- ning 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour. 3. Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. 4. Roll the dough into 24 balls, each about 3 ta- blespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the pre- pared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remo- ve from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.