M&M Chocolate Chip Cookies
The little post-Christmas holiday lull is coming to an end as Valentine's Day approaches, which means I can (finally) get back to holiday-themed cookies. Then St. Patrick's Day is on the horizon, and then Easter, and then... Let's not get ahead of ourselves. One holiday at a time. And right now, its time for all your baked goods to be pink and heart-shaped.
But you don't have to get too extravagant to be festive. Today's recipe is a fairly standard (aka awesome) chewy chocolate chip cookie with some extra visual flair in the form of M&M's and pink food coloring
There are a couple little things that make these chewy cookies distinct from strictly-standard:
- Cornstarch - aka the pudding effect
- Egg yolk - aka the custard effect
- Brown sugar - aka the molasses effect
All of these little changes add up to a fabulously chewy cookie base punctuated by pools of chocolate and crunchy candies. What more could you ask for?
Recipe makes 18 large cookies
- 270g (2 & 1/4 cup) all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 170g (3/4 cup or 1 + 1/2 stick) unsalted butter, room temperature
- 150g (3/4 cup) granulated sugar
- 150g (1/4 cup) light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla
- 135g (3/4 cup) white chocolate chips or chunks
- 100g (1/2 cup) M&M's
- (optional) a few drops of gel food coloring
- Line two baking sheets with parchment paper or silicone mats and pre-heat oven to 350°F.
- Combine the dry ingredients. Sift flour, baking soda, and cornstarch into a mixing bowl and whisk together with salt until evenly distributed. Set aside.
- Cream butter and sugars together using an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
- Add egg, egg yolk and vanilla to butter/sugar mixture and lightly beat with electric mixer on low speed until just combined. If using, add food coloring and gently incorporate with a rubber spatula.
- Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. Do not over-mix.
- Gently fold M&M's and chocolate chips into mixture.
- Cover mixing bowl with cling wrap and refrigerate for 1 hour. Dough can be chilled for up to 3 days, if desired. If chilling for more than a few hours, let the dough sit at room temperature for about 30 minutes for it to soften a bit before rolling.
- Scoop or roll out cookie dough into 3 tbsp balls and place on baking sheets. Remember to leave a couple inches of space between dough balls, as they will spread quite a bit while baking.
- Bake the cookies, one sheet at a time, until edges are set and golden brown. This should take 11-13 minutes, depending on your oven. Rotate the baking sheet halfway through baking to ensure more even heating.
- Remove cookies from the oven and place the hot baking sheet on a wire rack to cool. When cookies have started to firm up (5-10 minutes), remove them from the sheet and place on another wire rack to cool completely.
Prep ahead tip: Balls of cookie dough freeze nicely. You can then bake the frozen dough balls without thawing; just add a couple minutes to the baking time. Baked cookies can be frozen as well - make sure that they're completely cooled and free of moisture before freezing.