Sunday, November 24, 2013
Soft and Chewy Double Chocolate M&M Cookies
Toward late October, my friends and I co-hosted a Halloween bash. I was in charge of dessert and, after sifting through zillions of cookie recipes, decided to try these. They were a HUGE hit. I made two batches and they were almost all gone before the end of the night. The subtle crunch of the M&M shells contrasted beautifully with the cookie base. Winner, winner!
From Tracey's Culinary Adventures
1 1/4 cups all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
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
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, cocoa powder, cornstarch, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the mini M&M's.
Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 8 minutes (rotating the baking sheets halfway through if you're doing both at once) or until the edges of the cookies are set (the centers may look underdone - don't overbake!). Allow the cookies to cool for a few minutes, then remove them to wire racks to cool completely. Repeat with all of the dough.
Makes about 2 dozen cookies.