Mix Dry ingredients in a bowl (with wooden spoon). Barely melt butter, finish melting by hand. Add remaining Wet, mix. Mix in Dry, adding choc chips and M&M's towards the end. Roll 18 x 3 tbsp balls (size 20 cookie scoop), bake 15 min @ 180°C/350°F (160°C fan), cool 10 min on tray then 10 min on rack before attacking!

Preheat the oven to 180°C/350°F (160°C fan-forced). Line 3 trays with baking paper (parchment paper).

Dry ingredients - Put the Dry ingredients in a medium bowl and mix with a wooden spoon, just to combine.

Barely melt butter – Put the butter in a microwave proof bowl and microwave in 20 second increments on high until almost melted. Then mix with a wooden spoon to finish melting using residual heat. (Note 4)

Wet ingredients - To the butter bowl, add the rest of the Wet ingredients. Then mix vigorously with the wooden spoon until it's smooth.

Make cookie dough - Add the Dry ingredients in, then mix until most of the flour is mixed in. Then add the chocolate chips and M&M's, then mix until they are dispersed through the batter and you can no longer see flour.

Roll cookie balls - Roll* into 18 balls, 3 tablespoons each (4.5cm / 1.8" diameter). My method - portion all dough using size 20 cookie scoop, then roll. Place balls on three paper lined trays at least 7.5cm / 3" apart.* If dough is a bit too sticky to roll, pop in fridge for 5 min, firms up quickly.

Bake 2 trays for 15 minutes, switching the tray shelves at the 8 minute mark.

Decorate (optional) - While the cookies are still hot, press chocolate chips onto the surface (the heat will melt them enough to stick) and lightly press M&M’s halfway in, they’ll set firmly in place once the cookies cool. (Note 5).

Cool for 10 minutes on the tray (to finish cooking and set) then transfer to a rack and cool for another 10 minutes before attacking, these cookies are fragile when hot. (Meanwhile, bake the third tray). Fully cool before storing in an airtight container for 5 days, in a cool pantry.