This recipe is perfect for snow days, weekends and whenever you feel you need something sweet!

INGREDIENTS

– 1 Cup (225 G) Unsalted Butter, cut into 1-inch pieces

– 1 Cup (225 G) Granulated Sugar

– ¾ Cup (150 G) Light Brown Sugar

– 2 Large Eggs

– 1 Egg Yolk

– 1 Teaspoon of Vanilla Bean Paste

– 3 Cups + 2 Tablespoons (350 G) All-purpose Flour, sifted

– 1 ⅛ Teaspoons of Baking Powder

– 1 ⅛ Teaspoons of Baking Soda

– 1 Teaspoon of Sea Salt

– 1 Cup (200 G) Dark Chocolate Chips (70

% Cocoa solids)

– 1 Bag ( 200 G)  Mint M&Ms

– Sea Salt (optional)

INSTRUCTIONS

– Preheat oven to 350°F

– Line two baking sheets with parchment paper.

In a medium bowl sift the flour, baking powder, baking soda,and salt.

– In a standing mixer bowl, fitted with the paddle

attachment, cream butter, sugar, and light brown sugar un  

til fluffy, about 3 minutes.

– Add eggs and egg yolk one at a time, beating well after each addition.

– Add the vanilla bean paste; fold

in flour mixture and blend well.

– Fold in chocolate chips , mint flavor M&Ms and walnuts.

– Using an ice cream scoop, drop mounds onto prepared baking sheets. Make sure to leave plenty of space for cookies

to spread during baking.                                                      

– Bake for 10-13 minutes, until cookies are just set but still slightly undercooked.

– Remove from oven and immediately sprinkle with coarse sea salt (optional, but highly recommended).

– Cool cookies for 10 minutes on baking sheet before transferring to wire rack.