Ingredients:

  • 2 ¼ cups (280g) All-purpose flour
  • 1 tsp Baking soda
  • 1 ½ tsp Cornstarch
  • ½ tsp Sea salt
  • ¾ cup (170g) Unsalted butter, softened to room temperature
  • ¾ cup (150g) Dark brown sugar, packed
  • ½ cup (100g) Granulated white sugar
  • 1 large Egg, room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup (180g) Semi-sweet chocolate chips
  • ½ cup (90g) Red and green chocolate-coated candies (M&Ms)

Instructions:

  1. Whisk together 2 ¼ cups all purpose flour, 1 tsp baking soda, 1 ½ tsp cornstarch, and ½ tsp sea salt in a medium bowl. Note: This ensures the leavening agents are evenly distributed so you don't get any salty pockets.
  2. Cream ¾ cup softened butter, ¾ cup dark brown sugar, and ½ cup white sugar in your mixer for 3 minutes until the mixture is pale, light, and looks like wet sand.
  3. Add 1 large egg and 2 tsp vanilla extract to the creamed mixture. Beat on medium until the dough looks silky and fully combined.
  4. Lower the mixer speed and gradually pour in the dry ingredients. Stop the moment the last streak of white flour disappears.
  5. Fold in 1 cup semi sweet chocolate chips and ½ cup festive candies by hand with a spatula. until the colors are evenly swirled through the dough.
  6. Cover and chill the dough in the fridge for 30 minutes. Note: This is the most important step for preventing flat, oily cookies.
  7. Preheat your oven to 350°F (175°C) and line your sheets with parchment.
  8. Scoop 2 tablespoon sized balls and place them 2 inches apart. until the tray is filled but not crowded.
  9. Bake for 9-10 minutes. until the edges are just barely golden but the tops still look soft.
  10. Cool on the pan for 5 minutes until the structure sets enough to move to a rack.