Preheat the oven to 170 ºC. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
Add in the eggs, vanilla, salt, baking soda, and corn starch and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just combined.
With mixer still on low, add in the M&M’s until incorporated.
Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 5 cm apart.
Bake for 10-11 minutes, until the edges and tops are lightly golden.
Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
Preparing In The Kitchen
Preheat the oven to 170 ºC. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
Add in the eggs, vanilla, salt, baking soda, and corn starch and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just combined.
With mixer still on low, add in the M&M’s until incorporated.
Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 5 cm apart.
Bake for 10-11 minutes, until the edges and tops are lightly golden.
Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
