Ingredients:
1/2 cup unsalted butter, melted
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg, room temp
1.5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup mini chocolate chips
1/3 cup mini M&Ms
3/4 cup semi-sweet chocolate chips + vegetable/coconut oil (if needed to thin the chocolate)
Directions:
- 1. Melt ½ cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.
- 2. While the butter is cooling, combine 1½ cups flour, 1 tsp. baking soda, and ½ tsp. salt in a bowl and whisk together. Set aside.
- 3. In a large bowl, add ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.
- 4. Add 1 egg and 1 tsp vanilla extract. Whisk until the mixture is smooth and lighter / paler in color.
- 5. Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in ⅓ cup mini chocolate chips and ⅓ cup mini M&Ms. Do not over mix.
- 6. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.
- 7. Use a mini cookie scoop to make 50 dough balls, and place them on a baking sheet lined with parchment paper. Bake for 7-9 minutes or until the edges are lightly golden and the tops of the cookies are puffy and still look slightly wet.
- 8. As soon as they come out of the oven, top with extra mini M&Ms and mini chocolate chips, if desired.
- 9. Let the cookies cool completely before dipping them in the chocolate. Once cooled, melt ¾ cup semisweet chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable oil or coconut oil to thin out the chocolate, if needed.
- 10. Using a spoon, add chocolate to the bottom of each cookie and spread until the bottom is completely covered. Place the cookies on a baking sheet lined with parchment or wax paper. Top with flaky sea salt and then chill in the refrigerator or freezer until the chocolate has hardened.
- 11. Store in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months.
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