The Best M&M's Cookies

Ingredients:

• 2 and 3/4 cups all-purpose flour (see Note)
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon coarse salt
• 275 g unsalted butter, softened
• 1 and 3/4 cups dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 cups colored chocolate candies, such as M&M's

Preparation:

1. Sift flour, baking powder, baking soda and salt into a large bowl.
2. In a bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until fully incorporated, then add the vanilla extract. Reduce mixer speed to low. Add the flour mixture and beat until smooth. Set aside 1/4 cup of chocolate drops, and fold the remaining 1 3/4 cups into the dough with a spatula. Place plastic wrap directly on the surface of the dough and refrigerate until completely chilled, about 1 hour.
3. Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
4. Roll the dough into 24 balls, about 3 tablespoons each (or use a large #20 dough scoop). Drop 6 balls of dough onto each prepared baking sheet; top each ball with a few reserved chocolate drops. Bake 2 baking sheets at a time until the cookies are golden around the edges but still soft in the center, rotating the baking sheets halfway through, 15 to 18 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough and chocolate drops.
   
   

   Note

   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.