Ingredients
½cupstick butter,melted, not spreadable
½cuplight brown sugar,packed
¼cupgranulated white sugar,or a granulated sweetener that measures 1:1 with sugar
2tbspgolden syrup,or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted
2tbsppure vanilla extract
1egg
1½cupsall purpose flour,or plain flour, scooped and levelled – add more as needed – only up to ¼ cup extra
¼tspbaking soda
⅓tspsalt
1cupred and green m&m’s,divided
1cupsemisweet chocolate chips,dark or milk chocolates can be used
Preparation
Preheat oven to 175 degrees C or 350 degrees F. Microwave the butter for about 30 seconds to just barely melt it (half-soft and half-melted).
Beat the butter with the brown and white sugars until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
Add the flour, baking soda, and salt, mixing until combined.
If needed, add in one tablespoon of the ‘extra’ flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball. The dough should not be dry. Too much flour will create cakey cookies instead of crispy cookies.
Fold in half of the chocolate chips and M&M’s with hands.
Scoop out 18 to 20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining candies onto the tops of each cookie.
Bake for about 10 to 11 minutes. The cookies will look pale and puffed up but should be golden around the edges. Do not overbake or your cookies will become hard once they have cooled.
Allow to cool on the baking sheet for about 30 minutes.
