Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour, spooned and leveled
2 teaspoons cornstarch (helps maintain softness)
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

¾ cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract

Mix-ins

1 cup semi-sweet chocolate chips
1 cup colorful candy-coated chocolates (e.g., M&M’s)

Optional Flavor Variations

½ cup chopped pecans or walnuts for crunch
½ teaspoon almond extract for a nutty aroma
½ cup white chocolate chips for a color contrast

Note: Choose candy colors to suit the season—pastels for spring, red and green for Christmas, orange and black for Halloween, or team colors for special events.

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Instructions

1. Mix Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Set aside while you prepare the wet ingredients.

2. Cream Butter and Sugars

In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy (about 1 minute).
Add both sugars and beat for another 2–3 minutes, until light and fluffy.

3. Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract.
Mix on low until fully incorporated. Scrape down the sides of the bowl to ensure even blending.

4. Combine Wet and Dry Mixtures

Slowly add the dry ingredient mixture to the wet ingredients.
Mix on low speed just until the dough comes together—do not overmix.

5. Fold in Mix-ins

Using a rubber spatula, gently fold in the chocolate chips and candy pieces until evenly distributed.
The dough should be thick and slightly sticky.

6. Chill the Dough

Cover the bowl tightly with plastic wrap.
Refrigerate for at least 1 hour, or up to overnight, for best texture.

Why chill the dough?
Chilling prevents spreading, intensifies flavor, and leads to thick, chewy cookies.

7. Preheat the Oven

When ready to bake, preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone mats.

8. Form Dough Balls

Scoop out roughly 2 tablespoons of dough per cookie.
Roll into balls and place 2 inches apart on the prepared baking sheets.
For extra flair, press a few candy pieces on top of each ball.

9. Bake

Bake for 10–12 minutes, or until the edges turn golden and the centers are just set.
Do not overbake—the cookies will continue to cook on the baking sheet after removal.

10. Cool

Let the cookies sit on the tray for 5 minutes before transferring to a cooling rack.
Allow to cool fully for the best chewy texture.

Notes

Use a Cookie Scoop
Ensures even-sized cookies for consistent baking.
Measure Flour Correctly
Too much flour can make cookies dry. Use the spoon-and-level method rather than scooping directly from the bag.
Use Room Temperature Ingredients
Room temperature butter and eggs blend better and create a smoother dough.
Don’t Skip the Chill
Chilling the dough is key to thickness and chewy texture.
Make Ahead Friendly
Dough balls can be frozen and baked directly from frozen—just add 1–2 minutes to baking time.
Use Silicone Mats or Parchment Paper
Prevents sticking and promotes even browning.

Author: Rosa
Prep Time: 15 minutes (+1 hour chill)
Cook Time: 10–12 minutes