1cup2 sticks, softened butter (the real deal, no substitutes)
⅔cupwhite sugarI use, organic all-natural cane sugar [¾ cup if not high altitude]
⅔cupbrown sugarpacked [¾ cup if not high altitude]
2 ½cupsflour [2 cups if not high altitude]
2tspwater [omitif not high altitude]
1cupchocolate chipsuse a good quality chocolate chip
½cupmini chocolate chips
Flaky Sea Salt for sprinkling on top of baked cookiesoptional I love Maldon Flaky Sea Salt
Preheat oven to 375° F. Cream softened butter in mixer, 1-2 minutes, until light and fluffy, scrape down edges of bowl.
Add both granulated and brown sugar and cream well, beat on medium-high for 2-4 minutes, scraping down sides about half way between. (About 4 minutes if using natural cane sugar). Scrape down sides of bowl.
Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix well.
While creaming butter and sugar mixture; in a medium bowl, mix together flour, baking soda and salt gently with a whisk. With mixer on low/stir, slowly pour in ½ cup of flour mixture at a time and gently mix, add water in between flour additions, don’t over mix.
Once mixed well, scrape sides of bowl and pour in chocolate chips, minis and seasonal M&M's, stir (with low on mixer or by hand) on low, until combined. Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart.
Place in fridge 10 minutes prior to baking, bake 8-10 minutes until just set and slightly golden. Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.
FREEZING COOKIE DOUGH
If not enjoying all the cookies at once, freeze dough balls until firm, then place in freezer ziplock bag until ready to use.
Once ready to bake, take out of freezer and place 2 inches apart on parchment lined baking sheet. Allow cookies to soften while the oven preheats to 375 degrees.. Bake as directed above.
Always fresh cookies!
TIPS for the Chewiest Cookies
Always use real butter, not butter blends or substitutes.
Always, always refrigerate your dough for at least 10 minutes prior to baking, up to 36 hours (covered); 2-3 months if frozen.
Remove from oven when edges are golden and appear baked, but centers still appear slightly under-baked.
Cool on pan 2-3 minutes before transferring to wire rack.
SMALLER OR LARGER COOKIES | If smaller cookies desired, use a small cookie scoop and bake for 6-8 minutes. If larger cookies are desired, use a large cookie scoop and bake 10-12 minutes.