Ingredients
Equipment
Method
1. Prepare for Baking
- First, preheat your oven to 375°F. Next, prepare your baking sheets by lining two with silicone baking mats or parchment paper. Set them aside as you prepare the dough.
2. Brown the Butter (Unique Twist)
- Gently brown the 1 cup of unsalted butter in a light-colored saucepan over medium heat. Keep a close eye on it, stirring occasionally, until it turns a lovely amber color and emits a rich, nutty aroma. Once browned, remove it from the heat and let it cool slightly before moving to the next step.
3. Cream Butter & Sugars
- In a large bowl, combine the slightly cooled brown butter, the packed light brown sugar, and the granulated sugar. Using an electric mixer with beaters, cream these ingredients together for 1-2 minutes until the mixture is visibly creamy and fluffy.
4. Add Wet Ingredients
- Now, incorporate the large eggs one at a time, mixing just until combined after each addition. Be careful not to overmix at this stage. Stir in the vanilla extract until it is fully blended into the mixture.
5. Combine Dry Ingredients
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add these dry ingredients to the wet mixture in the large bowl, mixing on low speed just until combined. Avoid overmixing the flour.
6. Fold in Mix-ins
- Gently fold in the semi-sweet chocolate chips and Valentine M&M’s. Continue folding until they are evenly distributed throughout the cookie dough.
7. Scoop & Place Dough
- Using a large cookie scoop (about 3 tablespoons), scoop uniform cookie dough balls onto the prepared baking sheets. Make sure to space them about 2 inches apart. For a prettier look, gently press any extra chocolate chips or M&M’s onto the tops of the dough balls before baking.
8. Bake the Cookies
- Bake the cookies for 7-10 minutes. Keep a close watch; you want the edges to be barely golden brown, while the centers should still look slightly soft. They will continue to set as they cool.
9. Cooling
- Once baked, allow the cookies to set on the hot pan for 2-3 minutes immediately after removing them from the oven. Then, carefully transfer them with a spatula to a cooling rack to cool completely. If you notice any cookies have spread a bit unevenly, gently reshape them with your spatula right after they come out of the oven.
Nutrition
Notes
To achieve thick, chewy cookies, chill the dough for at least 30 minutes before baking. Ensure butter and eggs are at room temperature for optimal mixing. Measure flour correctly using the spoon and level technique. Store baked cookies in an airtight container at room temperature for 3-5 days, or freeze baked cookies or dough for up to 3 months. For visual appeal, press extra M&M’s or chocolate chips onto the dough balls before or after baking. Avoid overmixing flour to prevent tough cookies and watch for barely golden brown edges to prevent overbaking. Reshape warm cookies with a spatula if needed. Nutrition information is estimated based on common ingredients and serving sizes and may vary.