Thanks to Tommy Nguyen for sharing this recipe with us.
Ingredients
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3/4 cup butter, divided (169 g)
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1/2 cup brown sugar (100 g)
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1/2 white granulated sugar (100 g)
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1 large egg
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2 egg yolks
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2 tsp vanilla extract
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1 tsp espresso powder
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1/4 tsp cinnamon
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1 and 1/2 cups all-purpose flour (188 g)
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1/2 cup almond flour (48 g)
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3/4 tsp salt
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3/4 tsp baking soda
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6 oz M&M’s chocolate candies (170 g)
Directions
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In a pot, melt 1/2 cup (113 g) of butter and continue to cook over medium heat until browned (about 4 minutes), stirring constantly. You will see it change color and aroma. Once you see the brown bits forming at the bottom, take the pot off the heat and pour the browned butter into a bowl.
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Cut the remaining 1/4 cup (56 g) of butter into small cubes and add to the browned butter. Whisk until the cubes of butter are melted.
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Add in both sugars and whisk to combine.
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Whisk in the egg and egg yolks until smooth.
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Mix in the vanilla, espresso powder, and cinnamon.
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Add in both flours, the salt, and baking soda. Fold in these ingredients with a spatula or wooden spoon until you get a homogenous dough.
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Lastly fold in the M&M chocolate candies until evenly distributed.
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Pre-heat your oven to 375° F (190° C).
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Using a large ice cream scoop that is about a 1/4 cup in volume, scoop out the dough onto parchment or aluminum lined baking sheets, making sure the balls of dough are at least two inches apart. Alternatively, you can portion out the dough with a 1/4 cup measuring cup and roll into balls.
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Bake in your pre-heated oven for 9 to 11 minutes or until the edges are set but the center is still soft.
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Let cool on the baking sheet until they are firm enough to lift onto a cooling rack to cool completely. Enjoy!
credit by Tommy Nguyen (link as below)
https://bakerinretrograde.wordpress.com/2022/09/01/mm-cookies/