Ingredients
- 130 grams butter, at room temperature
- 95 grams brown sugar
- 80 grams sugar
- 1 egg
- 1 teaspoon vanilla extract
- 250 grams plain flour
- ½ teaspoon salt
- 4 grams bi-carb soda
- 50 chocolate chips
- 100 grams m&m's
Instructions
- Preheat the oven to 180 °C. Line your baking trays with baking paper.
- In a stand mixer, combine the butter and sugars. Cream the mixture until light and fluffy. Add in the egg and vanilla. Mix well.
- Sift together the flour, salt and bi-carb and add the dry ingredients to the butter mixture. Mix gently until just combined.
- Add the chocolate chips and 2/3 of the m&m's and mix on a low speed for about 30 seconds.
- Scoop tablespoons of mixture and place them onto the prepared baking trays. press the remaining m&m's into the cookies and press the cookies into a round disc shape.
- Bake for 8-10 minutes, until the edges are just starting to brown. Allow to cool for 1-2 minutes and then transfer to a wire rack to cool completely.
I have to start this post with a warning about these cookies. These are dangerous cookies to be making. Dangerous because I can guarantee if you make a batch you won’t be eating just one cookie at a time. These cookies are incredibly moreish. They are soft, slightly chewy and totally irresistible. They definitely won’t last very long in your kitchen.
Start with what you should do every time you bake – get all your ingredients out and prep your kitchen ready to cook. As I went to make these cookies last time I did the rookie mistake of forgetting this step, and it was only when I went to add flour, realized that I was out of it.
Part of your prep work should includes pre-warming your oven to warm up while you make the cookies. It also includes lining your baking trays with grease proof paper.
Preparing the cookie dough
Once your ingredients are all measured out, take the butter and sugars and cream them together. Your looking for the mixture to be light and fluffy, and this usually takes a couple of minutes to get it to the desired consistency.
Following this you will next want to add in your eggs and vanilla. Ensure you scrape the bowl down as part of the mixing process to make sure everything is thoroughly mixed through.
Next, we are adding the dry ingredients to the butter mixture. We don’t want to overwork the dough, so mix until just combined, about 1 minute on a low speed.
To finish the cookie dough add in the chocolate chips and 2/3 rds of the m&m’s. Again about 30 seconds on a low speed should be sufficient to get everything all incorporated through.
Take your completed dough and place tablespoons of mixture onto your prepared trays. Ensure you leave space between cookies as they will spread a little bit. For this process, I have found an icecream scoop is a great way to get consistent shaped cookies.
With your balls of cookie dough, take some of the remaining m&m’s and press them into the top. To finish, use the palm of your hand to press the dough balls flat.
Bake the cookies for about 8-10 minutes, until the edges are just starting to brown. Give them a couple of minutes to cool on the tray before transferring them to a wire rack to cool completely. The recipe makes about 45 cookies and can be quite easily doubled, especially knowing they aren’t likely to last very long.
