Dry Ingredients

• 
  ¼ tsp
• 
  1½ cups (188g) flour
• 
  ½ tsp
• 
  1 tsp

Wet Ingredients

• 
  ½ cup (100g)
• 
  1
• 
  ⅓ cup (70g), lightly packed
• 
  ½ cup (113g), softened
• 
  2 tsp

Mix-ins

• 
  1½ cups total

Preparation

1. 1

   Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. 2

   In a bowl, whisk together {all purpose flour}, {baking powder}, {baking soda}, and {salt}. Set aside.

Making the Dough

1. 3

   Using a hand mixer or stand mixer fitted with the paddle attachment, beat {unsalted butter} and both {sugar} and {brown sugar} for 1-2 minutes, until light and fluffy.

2. 4

   Add {large egg} and {vanilla extract}, mixing until combined and scraping the sides of the bowl as needed.

3. 5

   On low speed, add in flour mixture and mix until just combined.

4. 6

   Gently stir in about 1 cup of the {M&Ms and chocolate chips}. Reserve the remaining for topping.

Shaping and Chilling

1. 7

   Scoop 2-tablespoon portions of dough. Place the dough balls on a plate and transfer to the refrigerator for 30 minutes to one hour. The longer they chill the thicker the cookies will be.

2. 8

   Using the remaining {M&Ms and chocolate chips}, nestle several (5 or so) onto the top of each mound of dough. Mound the dough balls so that they're higher rather than wider.

3. 9

   Place the dough balls on the prepared baking sheets leaving a couple inches for spreading.

Baking

1. 10

   Bake for 9-12 minutes, until the edges of the cookies are set but the center is still slightly underdone for soft cookies. For crispier cookies, continue baking for another minute or two.

2. 11

   Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.