M&M Chocolate Chip Cookies

Servings : about 12 large cookies

Prep Time : 20 minutes + chill time

Bake Time : 12 minutes

Ingredients

2 ¼ cups (315g) 1:1 gluten-free flour, See Recipe Notes

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (227g) unsalted butter, softened

1 cup (220g) dark brown sugar, packed

1/2 cup (100g) granulated cane sugar

1 teaspoon honey

1/2 teaspoon espresso powder, optional

2 teaspoons vanilla bean paste or extract

1 teaspoon apple cider vinegar

1 large egg + 2 egg yolks, room temperature

1 cup semisweet chocolate chunks

1 ½ cups mini M&Ms, See Recipe Notes

Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a small bowl, microwave the unsalted butter for about 30 seconds. Stir and set aside to cool.
In a medium bowl, mix the gluten-free flour, baking soda and the salt. Set aside.
In a large bowl whisk together both sugars and the espresso powder. Add in the honey and cooled butter and whisk until light and fluffy.
Add in the vanilla and the apple cider vinegar. Whisk in the egg and egg yolks until just combined.
Mix the dry ingredients into the wet ingredients, then gently fold in the chocolate chunks and the M&Ms. Be careful not to over mix the dough.
Using a large cookie scoop, drop cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each. Top dough balls with extra M&Ms if desired.
Bake for 12 to 14 minutes or until they are golden brown around the edges but still slightly underdone in the center. Remove from the oven and allow cookies to rest on the baking sheet for about 10-15 minutes before transferring them to a wire cooling rack to finish cooling.

I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
I prefer to use mini M&Ms for these cookies. Regular M&Ms will work fine but mini is best in my opinion.