Remember the Strawberry Dream Cake I told you about last week - that we took to our friends' home when they invited us for dinner? (In case you need a plug for how good that cake was, my friend caught up with me on Sunday at church and requested the recipe, saying that she had woken up that morning with that cake on her mind - that it was the best strawberry cake ever!)
These are the other dessert I decided on making. Just in case anyone didn't like cake or strawberries or whatever. And because I really don't need an excuse to make something chocolate.
These cookies have an ingredient that I'm not really used to seeing in cookies - cornstarch.
Just a couple of teaspoons - but apparently it's the secret to making the cookies soft and tender, and they stay that way for several days.
I couldn't get enough of these cookies, to tell you the truth. The texture was absolutely perfect, and I loved the combination of chocolate chips and M&Ms giving it plenty of chocolate flavor and a little crunch from the candies. They were definitely popular with kids and adults alike.
Note: You could, of course, use only chocolate chips or only M&Ms - the original recipe called for using the mini M&Ms, which I'm sure would be lots of fun. Personally, I like the combination of candy and chips in these cookies.
Soft and Chewy Double Chocolate M&M Cookies
adapted slightly from Tracy's Culinary Adventures
2 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (I used Hershey's Special Dark)
2 tsp. cornstarch
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) salted butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips
M&Ms (optional)
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners
In a medium bowl, sift the flour, cocoa power, 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 chocolate chips.
Using a medium cookie scoop, portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Press a few M&Ms on top of each cookie. Bake for 7-8 minutes, or until the edges of the cookies are set. The centers may look underdone - don't overbake! Let the cookies cool a few minutes on the pans then remove to a wire rack to cool completely. Repeat with all the dough.
Remember the Strawberry Dream Cake I told you about last week - that we took to our friends' home when they invited us for dinner? (In case you need a plug for how good that cake was, my friend caught up with me on Sunday at church and requested the recipe, saying that she had woken up that morning with that cake on her mind - that it was the best strawberry cake ever!)
These are the other dessert I decided on making. Just in case anyone didn't like cake or strawberries or whatever. And because I really don't need an excuse to make something chocolate.
These cookies have an ingredient that I'm not really used to seeing in cookies - cornstarch.
Just a couple of teaspoons - but apparently it's the secret to making the cookies soft and tender, and they stay that way for several days.
I couldn't get enough of these cookies, to tell you the truth. The texture was absolutely perfect, and I loved the combination of chocolate chips and M&Ms giving it plenty of chocolate flavor and a little crunch from the candies. They were definitely popular with kids and adults alike.
Note: You could, of course, use only chocolate chips or only M&Ms - the original recipe called for using the mini M&Ms, which I'm sure would be lots of fun. Personally, I like the combination of candy and chips in these cookies.
Soft and Chewy Double Chocolate M&M Cookies
adapted slightly from Tracy's Culinary Adventures
2 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (I used Hershey's Special Dark)
2 tsp. cornstarch
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) salted butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips
M&Ms (optional)
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners
In a medium bowl, sift the flour, cocoa power, 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 chocolate chips.
Using a medium cookie scoop, portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Press a few M&Ms on top of each cookie. Bake for 7-8 minutes, or until the edges of the cookies are set. The centers may look underdone - don't overbake! Let the cookies cool a few minutes on the pans then remove to a wire rack to cool completely. Repeat with all the dough.
No comments:
Post a Comment