M&M Cookies

Chocolate chip cookies is a standard food that is appreciated all across the world. Sally McKenney quotes, "The chocolate chip cookie is one of our household favorites. It's timeless classic, an iconic dessert staple, and an unbeatable comfort food" (McKenney 110).

Why not throw a twist into this timeless classic? This recipe will combine the sweet chocolate candy M&Ms to these cookies.

When cooking cookies Sally reminds us, "The melted butter and extra egg yolk make the cookies extra chewy, but don't forget to chill the dough; it's the most important step" (McKenney 110).

To accomplish making these delicious confections you need:

• 2 1/4 cups (280g) all-purpose flour 
• 1 tsp baking soda
• 1 1/2 tsp cornstarch
• 1/2 tsp salt
• 3/4 cup (1.5 sticks or 170g)  butter, melted
• 3/4 cup (150g) light brown sugar
• 1/2 (100g) granulated sugar
• 1 large egg, plus 1 egg yolk
• 2 tsp vanilla extract
• 1/2 cup (90g) semi-sweet chocolate chips
• 1/2 cup (85g) plain M&Ms
  

The time to prepare all necassary supplies will take about 15 minutes, and take two hoursto complete. This recipe makes 16 large cookies.

Recipe:

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
   
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar untl no sugar lumps remain. Whisk in the egg, then the egg yolk , followed by the vanilla.
   
3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
   
4. Fold in the chocolate chips and M&Ms.
   
   
   
   
5. Cover the dough and chill for at least 2 hours (or up to 3 days).
   
6. Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
7. Preheat the oven to 325 degrees farenheit. Line two large cookie sheets with parchment paper or silicone baking mats.
8. Roll the dough into balls, about 3 tablespoons of dough is crumbly, the warmth of your hand will help it come together in a ball. Roll the cookie dough balls to be taller rather than wide. Place 8 balls of dough three inches apart onto each cookie sheet.
   
9. Bake each batch for 11-12 minutes. The cookies will look very soft and underbaked. Remove from the oven and allow the cookie sheet to cool for 10 minutes before moving to a wire rack to cool completely. The cookies will stay fresh in an atright container at room temperature for up to 10 days.
   
10. Enjoy!
    

The cookies came out very soft like instructions quoted. I discovered that if you like crisper and crunchier cookie just put these cookies in the fridge.

The only difficulty in this process was mixing the dough. The instructions did not say that the dough would be very difficult to mix with the chocolate and M&Ms, so to improvise, I used my hands to mix. 

What is your favorite candy? Could that candy be easily incorparated with baking or cooking? Why or why not?

Thanks for reading!

McKenney, Sally. Sally's Baking Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your 

Sweet-tooth Fix. New York, NY: Race Point, 2014. Print.