• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

CHOCOLATE CHIP M&M COOKIES PREPARATION

• Place butter in a small sauce pan and heat on medium low until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5 minutes), by then you should smell the nutty aromas. Pass your brown butter through the sift. Set aside to cool down.
  4 oz butter
  
• In a mixing bowl, whisk the all-purpose flour, together with the baking soda and sea salt. Set aside.
  6.70 oz all-purpose flour, 1/2 tsp baking soda, 1/4 tsp sea salt
  
• To another mixing bowl, add the granulated sugar and light brown sugar. Pour the warm brown butter and whisk until you get a thick paste, about 1-2 minutes.
  2.65 oz light brown sugar, 2.46 oz granulated sugar
  
• Add the egg and vanilla extract. Mix until combined.
  1 egg, 1 1/2 tsp vanilla extract
  
• Fold in the dry ingredients until just combined.
  
• Fold the mini chocolate chips until no dry spots remain. NOTE: Do not over mix.
  3.17 oz dark chocolate chips
  
• Using a 1½-Tablespoon cookie scoop, scoop out the cookie dough and place them on your prepared baking sheet.
  

BAKE!

• Bake for 6 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 5 minutes). It is ready when they have puffed up, the top staying soft and the base lightly golden.
  
• While your cookies are baking, prepare the bunnies: Either slice the M&M in half with a sharp knife or break it apart in your hand. NOTE: I found it easier to slice them in half. Place two halves on top of each whole M&M to look like bunny ears. You need 4 m&ms per cookie (total=64)
  64 Easter M&Ms
  
• Working very quickly, IMMEDIATELY after the cookies come out of the oven, gently press the M&Ms onto the top of each cookie. Enjoy & Bon Appétit!

  NOTE: These cookies are best when stored in a metal tin box up to 3 days.