M&Ms chewy cookies
I have no credit for this recipe, and it’s probably one of the least healthy treat out there, so that should give you plenty of motivation to bake these. It’s one of the best cookie dough recipes out there in terms of texture and balance, I would however need to try it out without the soda and use baking powder instead – the former leaves an aftertaste, a bit like your mom (zing.)
Chewy cookies with M&Ms like YO MAMA:
- 2 and 1/4 cups of flour
- 1 teaspoon baking soda (try baking powder though, half a teaspoon, tell me how that goes)
- 1 and 1/2 teaspoons cornstarch
- 3/4 cup salted butter, melted (original is unsalted, with added salt. I say no.)
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg and 1 egg yolk
- Vanilla extract (original recipe says 2 teaspoons, I say you know best)
- Whatever chips you want in.
So that one can be done while blindfolded, in the night, and with only one harm. So basically, you have your chances. First you’ll need to blend the flour with the baking soda and the cornstarch. No lumps allowed.
In a separate bowl, whisk the butter and sugars thoroughly. Add in the egg, then the egg yolk. You have to admit that’s not rocket science. As always, make sure there are no lumps whatsoever. You can add in the vanilla extract by now, making sure there’s not too much, which depends on what kind you’re using. The liquid, non-natural stuff doesn’t need much because it tastes awful.
Now blend the wet ingredients with the powders, mixing it all well, and you can then add the chocolate chips or M&Ms as you like. When it’s all done, you’ll have to let the dough set in the fridge for at least a day: this is really important for chewy cookies and you should not doubt me, when I have ever let you down, we’re practically brothers now.
When you’ve waited long enough, pre-heat your oven at the classic 180° and form tall (as opposed to round or flat) balls of dough, using about three teaspoons for each, well spaced on a non-stick baking tray. Put the unused dough back in the fridge, let it out only when it’s time to bake some more: it should never be allowed to go soft (like your mother, zing again). Let it bake for maximum 12 minutes, get it out, and let it finish baking and setting outside the oven for about 10 more minutes. That’s how they roll. Repeat, enjoy.
Best served with: Chaï tea latte.