My daughter loves to bake with me. Last weekend, she asked if we could make some cookies. So I pulled up my Pinterest cookie board and told her to pick one. She is a total chocolate lover like her mom, so these were an easy choice for her. Chocolate + cookies + M&Ms? It doesn’t get much better for a 6-year-old. We set to work, her measuring and pouring and then her aunt called. She is crazy about her aunt, so the cookie idea was quickly abandoned for girl talk. She was sad that after her 20 minute phone call, I had finished the batter and had a sheet in the oven. Well, the type A in me could not leave cookie dough unfinished. But, no worries. All was forgiven when she tasted this cookie. Sammie said “I have to say, my taste buds went on a yummy trip”. I love this girl! And I have to agree. These were some delicious cookies. The cookie base was very brownie-like and chewy. The M&Ms gave a nice pop of chocolate flavor and just look adorable anyways. This one is definitely a keeper. A good lunch box cookie for sure.
Soft and Chewy Double Chocolate M&M Cookies
Yield: 24 cookies. I only got 18.
1 1/4 cups all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder I used Valrhona Dutch Processed
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup mini M&Ms I used 3/4 cups: 1/2 cup for the dough and 1/4 cup to press into the top of the dough
Preheat oven to 350 F. Line one or two baking sheets with parchment paper. I never bake more than one batch of cookies at a time.
In a medium bowl, sift the following together: flour, cocoa powder, cornstarch, baking soda, and salt. I almost never sift, but when cocoa powder is involved, I do because it is always so lumpy. In the bowl of your KitchenAid with the paddle attachment, cream the butter, sugar and brown sugar on medium until light and fluffy, ~3 minutes. Beat in the egg, then the vanilla. With the mixer on low, add the dry ingredients a little at a time, beating until just combined. Stir in the mini M&M’s by hand with a rubber spatula. I would add about 1/2 cup to dough and reserve 1/4 cup to press into the top of the cookies after they are portioned. They look prettier this way.
Using a small cookie scoop, drop the dough onto the prepared baking sheets, about 2 inches apart. Press the reserved M&Ms into the top of each ball. About 5 or 6 should do it. Bake for about 8 minutes (rotating your cookie sheet(s) halfway) or until the edges of the cookies are set. The centers may look a bit underdone – but they will finish baking on the cookie sheet. Please do not over bake! No one likes dry, burnt cookies. Allow the cookies to cool for a few minutes on the cookie sheets. Remove the cookies from the sheets and allow to cool completely, if you can wait, on a wire rack.
Source: Tracey’s Culinary Adventures