• 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 375F/190C.

PATRIOTIC CHOCOLATE CHIP COOKIES PREPARATION

• In a mixing bowl, cream the softened butter together with both sugars.
  4 oz butter, 3.53 oz light brown sugar, 3.53 oz granulated sugar, 1 egg, 1 tsp vanilla bean paste
  
• Add the egg and vanilla bean paste, mix until smooth.
  
• Stir the all-purpose flour together with the baking soda, and sea salt. Mix until just combined.
  5.47 oz all-purpose flour, 1 tsp baking soda, 1/2 tsp sea salt
  
• Add the mini chocolate chips and Patriotic M&Ms to your mixing bowl. Once all the ingredients are in, gently fold until combined.
  2.82 oz dark chocolate chips, 2.82 oz Patriotic M&Ms
  
• Using a 3-Tablespoon cookie scoop, scoop out the cookie dough and place them on your prepared baking sheet, 2 inches | 6 cm apart. NOTE: With this recipe, I made 12 cookies, so depending on the size of your scoop, you might do more or less cookies. If you do, keep an eye on your cookies and adjust the cooking time accordingly.
  

BAKE!

• Bake for 9 minutes at 375F/190C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they have puffed up, the top staying soft and the base lightly golden.

  Working very quickly, IMMEDIATELY after the cookies come out of the oven, gently press the Patriotic M&Ms and chocolate chips on top of each cookie before they set. They will deflate as they cool down for a couple of hours. Enjoy & Bon Appétit!

  NOTE: These cookies are best when stored in a metal tin box up to 3 days.
  + more dark chocolate chips, Patriotic M&Ms