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Melted butter and an extra yolk form this chilled cookie dough with chocolate chips and colored candies. Let the melted butter lose its heat before mixing with eggs. Chilling helps the dough become scoopable, but the first tray still needs a spread check.
No; this formula starts with melted butter whisked into sugars. Cool it until no longer hot before adding egg and yolk. A softened-butter creaming method is a different sequence.
Ingredient amounts and preparation
- Set out: 2 1/4 cups all-purpose flour
- Set out: 1 teaspoon baking soda
- Set out: 1 1/2 teaspoons cornstarch
- Set out: 1/2 teaspoon salt
- Set out: 3/4 cup unsalted butter, melted
- Set out: 3/4 cup light brown sugar, packed
- Set out: 1/2 cup granulated sugar
- Set out: 1 large egg
- Set out: 1 large egg yolk
- Set out: 2 teaspoons vanilla extract
- Set out: 1/2 cup semi-sweet chocolate chips; 1/2 cup Christmas M&Ms
Cooking sequence and doneness
- Stage 1
- Whisk flour, baking soda, cornstarch and salt together.
- Stage 2
- Melt butter and let it cool until no longer hot.
- Stage 3
- Whisk butter with brown and granulated sugars. Add the whole egg, extra yolk and vanilla.
- Stage 4
- Mix in dry ingredients just until no flour streaks remain.
- Stage 5
- Fold in chocolate chips and M&Ms.
- Stage 6
- Cover and refrigerate at least thirty minutes, longer if still loose. Heat the oven to 350°F and line baking sheets.
- Stage 7
- Scoop uniform two-tablespoon portions with room to spread.
- Stage 8
- Bake about ten to twelve minutes, continuing until edges are set and centers are baked.
- Stage 9
- Cool on the tray five minutes. Transfer to a rack and cool completely before storing.
Use one whole egg plus one additional yolk. Keep the spare white for another properly stored use. Two whole eggs would add more liquid than the listed formula.
Why chill at least thirty minutes?
Chilling firms the melted-butter dough before portioning. If still loose, give it longer rather than adding unmeasured flour. Keep waiting dough chilled while a tray bakes.
How big are the scoops?
Use about two tablespoons each with generous space between. A test tray can show whether the dough needs further chilling. Start checking at ten minutes and bake until edges set and centers no longer look raw.
When can cookies be moved?
Leave them on the tray about five minutes before moving to a rack. Warm centers are fragile. Let cool fully before closing a storage container.
Storage and serving later
Let the baked pieces cool completely before closing a storage container, so trapped steam does not wet the surface. Keep any perishable filling or accompaniment under its own refrigerated-storage instructions.
Related recipe choices
For another complete recipe, see White Chocolate Candy Cane Cookies or Chocolate Peanut Butter Snowball Cookies. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal.
King Arthur’s creaming guide explains how butter condition affects mixing. That guide concerns recipes using softened butter; where this recipe calls for melted butter, follow its separate mixing sequence. The guide does not establish testing of this formula.
Common Questions About This Recipe
- Is butter creamed for this dough?
No; this formula starts with melted butter whisked into sugars. Cool it until no longer hot before adding egg and yolk.
- How many eggs are used?
Use one whole egg plus one additional yolk. Keep the spare white for another properly stored use.
- Why chill at least thirty minutes?
Chilling firms the melted-butter dough before portioning. If still loose, give it longer rather than adding unmeasured flour.
- How big are the scoops?
Use about two tablespoons each with generous space between. A test tray can show whether the dough needs further chilling.
- When can cookies be moved?
Leave them on the tray about five minutes before moving to a rack. Warm centers are fragile.