Saturday, 10 October 2015

chewy m&m cookies

There's a secret as to why these M&M cookies, thick, chewy and loaded with chocolate, always turn out perfect.



If you’ve been following my blog for a while, you’ll know that these NY Times’ choc chip cookies are my favorite cookie recipe ever. I've made them multiple times and yet never tire of them. Their chocolatey goodness is downright irresistible. The cookies are chewy, thick and moist and their texture is honestly like no other cookie I’ve tried. The secret as to why those cookies are so amazing is the secret as to why these cookies are just as amazing too. Except these have pretty pastel-coloured M&Ms in them so technically these cookies are cooler.



To achieve the ultimate cookie perfection, you’ll need to chill the raw cookie balls overnight. That way, you’ll give them a whole 12+ hours to let the flavours properly absorb into the mixture, thus giving you a perfectly chewy and moist cookie. Plus, they won’t spread as much when the dough has been chilled through – and that’ll give you a thicker, chewier cookie. Yes. I realize making cookies is rather scientific.

Chilling the dough overnight also makes baking these cookies easy.
Day 1: make cookie dough and roll into balls.
Day 2: remove from fridge, bake and eat.
How easy is that?



Soft and Chewy M&M Chocolate Chip Cookies
Makes approx. 24

3/4 cup butter, softened
3/4 cup light brown sugar
1/4 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 cups plain flour
2 tsp cornstarch
1 teaspoon baking soda
3/4 cup dark chocolate chips
3/4 cup milk chocolate M&M's

In a medium bowl, beat butter, sugars, egg and vanilla on medium-high speed until creamed and well combined, about 2 minutes. Add the flour, cornstarch and baking soda beat on low speed until just combined.
Add chocolate and beat on low speed until just combined. Roll dough into balls, flatten slightly, and refrigerate for at least 1 hour (I refrigerated mine overnight and HIGHLY recommend you do so too. The longer they are refrigerated for, the less they will spread when baking and more chewy they'll turn out.)
Preheat oven to 180C and place cookie balls on a tray lined with baking paper. Make sure to leave room between them as they will spread slightly.
Bake for 8-10 minutes, or until they look slightly undercooked, pale, and glossy in the centre. The cookies will firm up as they cool. Rest the cookies on the tray for 5 minutes before transferring to a wire rack to cool.



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