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Ball-bearing American rolling pin — even pressure for pie dough
Air-insulated sheet — no burnt bottoms on delicate cookies
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Ball-bearing American rolling pin — even pressure for pie dough
Air-insulated sheet — no burnt bottoms on delicate cookies
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Prepare chocolate cups: Line 16 wells in two standard-sized muffin tins with paper cup holders and set aside. Melt chocolate in the microwave in 30-second increments, stirring in-between. Once chocolate is completely melted, paint a layer of chocolate on the inside of each paper cup holder with a paintbrush or the back of a spoon. The thicker the chocolate layer, the easier it will be to peel off your paper. Set chocolate cups aside to cool in fridge and prepare cookie dough. In a medium bowl, whisk together flour and salt; set aside. Beat butter and sugars with an electric mixer on medium-high speed for a few minutes or until light and fluffy; add vanilla and beat for another minute. Scrape the sides of the bowl and stir in flour on low speed until combined. Use a wooden spoon to stir in M&Ms. Set cookie dough aside. Carefully remove paper liners from the chocolate cups; scoop cookie dough into each cup using an ice cream scoop. Store cookie dough cups in fridge until ready to serve.