This is my first post in ode of Valentine’s Day. Next week I will be sharing with you a lovely pink heart cake- so keep yourselves posted! But these cookies…. these cookies are winners. I believe they are actually the original chewy chocolate chip cookie recipe for Cook’s Illustrated, simply with m & m’s rather than chocolate chips. Personally I prefer the taste and texture of chocolate chips in my cookie, but I have a hard time saying no to Holiday themed candy… I think it’s the colors. The colors are what pull you in for sure. These cookies were the perfect excuse to purchase some Holiday candy and put it to good use. This way it can circumnavigate it’s way to my thighs instead of straight from the candy bowl.
And look how cute and festive you can make your cookies just by substituting the add-in’s! I like them. They make me feel pretty. Weird, right?
The cookie dough recipe itself though- TO. DIE. FOR. Ughhh, so good! I’m not going to lie… this might be my new go-to cookie dough. It’s just so simply to throw together and the texture and flavor are perfect. The other basic cookie dough recipe I’ve used is great too, but these are so much easier to make. I didn’t even have to put the cookie dough in the refrigerator to prevent spreading. The recipe calls for melted butter which makes the batter especially wet… I was really nervous. I baked one off as a tester and it spread perfectly! No over-flattening. Just the perfect height, chewiness, and crispness. I have to say… I think I’m in love.
But these cookies have a secret. A very strange, very odd technique. Brace yourselves.
You have to take the ball of cookie dough and tear it in half.
Then stick them back together upside down.
I know. I thought so too, but it absolutely works!
Do you see how the top ball of dough baked a nice thick layer on top?
It’s genius, I tell you!
It allows for the perfect thickness to achieve the delicious chew which most people find quintessential in cookies.
Ohhh, yeah… I think I am going to keep this batch of cookies all to myself ; )
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoons baking soda
- ¼ tsp salt
- 1½ sticks (12 tablespoons) of salted butter, melted and cooled
- 1 cup brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup m&m’s (or a bag of semi-sweet chocolate chips!)
- Preheat oven to 325 degrees F. Line a sheet pan with silicone or parchment paper.
- Mix the flour, baking soda, and salt in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms. Fold in the m&m’s.
- Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.
- Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely.