1 cup Butter (room temperature & soft)
1 cup Brown sugar, Light, Packed
1/2 cup Granulated Sugar
2 large Eggs
3 tsp Vanilla extract
2 3/4 cup All-Purpose Flour
2 tsp Baking Powder*
1 tsp Salt
1 cup mini M&M's
COMBINE flour and baking powder in a small bowl and mix with a fork. Set aside.
MIX butter add granulated sugar, brown sugar, salt, and vanilla and beat well. Add each egg separately beating until creamy.
ADD flour mixture (1/2 cup at a time) while beating. Add chocolate chips and and M&Ms.
REFRIGERATE for 1-3 hours in covered bowl. Pre-heat oven to 375°F 15 minutes prior to first batch. Drop onto a waxed paper* lined (see below), room-temperature, air-bake cookie sheet in large rounded tablespoonful size (or small ice-cream scooper).
BAKE 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance. Remove sheet from oven and let stand 5 minutes before transferring to a cool/flat surface. Rinse and dry cookie sheet between batches.
STORE in an air-tight container for up to one week. Makes about  dozen cookies.