Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or greased cookie sheet.

In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs and vanilla, beat until combined and creamy. Add the flour, and baking soda, beat until combined. Stir in the the chocolate chips and M&Ms.

Now for the giant part.  Using an ice cream scoop (4 inch), roll the dough into balls and place 3 inches apart on the prepared baking sheet (about 5 per pan). Gently push down to flatten the balls just slightly.  Add extra M&Ms and chocolate chips on top.  Sprinkle with course sea salt.

Transfer to the oven and bake for 12-15 minutes or until the cookies just beginning to set on the edges, but still soft in the center.

*During this time I do the banging test.  If cookies aren’t done but are puffing up bang on counter to flatten cookies out.

Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

Eat warm… allow cookies to cool and store in an airtight container for up to 4 days.