Halloween M&M Chocolate Cookies

On medium-low heat, heat up the butter and let it come to a light simmer. Constantly stir the butter until it’s turned an amber brown. Transfer this to a glass bowl and let this cool to room temperature.

In a large bowl, whisk browned butter, brown sugar, and granulated sugar for 1–2 minutes until glossy. Add egg, yolk, and vanilla; whisk until the cookie batter has thickened.

Add in the flour, cocoa powder, cornstarch, baking soda, and salt. Fold gently until almost combined. Fold in the Halloween M&M’s until just combined.

Divide dough into 12 large balls (about 3 tablespoons / 90 g each). Place on a tray, cover, and chill for at least 1 hour in the fridge (or 30 minutes in the freezer). Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.

Bake 6 cookies per tray for 11–13 minutes, until edges are set but centers still look soft and puffy. Let the cookies rest on the pan for 10 minutes before moving; they should firm up into thick, fudgy cookies.