After some very unusually warm days, it cooled off today, so I thought it would be a good day to bake cookies. I went with a chocolate cookie dough using dark, semisweet and milk chocolate chips (I have a huge bag of each), and mini m&ms. I thought, perhaps, of drizzling melted hershey kisses on top, but not sure that is needed.
Remember to scoop your flour from your flour bag into your measuring cup (same goes for the baking cocoa). I also recommend chilling the dough for a few hours. And, preheat your oven to 350 degrees for 20 minutes before baking, so that it cycles to the right temp.
- Ingredients list
- 1 cup butter, melted and cooled in fridge for 30 to 40 minutes (it will solidify and that’s ok)
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 3 tbs water
- 2 2/3 cups flour
- 1/2 cup baking cocoa
- 1 tbs cornstarch
- 1 tsp baking soda
- 1 /2 tsp salt
- 1/2 cup mini m&ms
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 1/2 cup dark chocolate chips
Directions – combine butter and sugar. Add eggs, vanilla, and water. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. You may need to flour your hands for this – form tall mounds. Chill mounds of dough for a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 11 minutes. Because these are chocolate, it is hard to tell when they are done. I err on the side of taking cookies out early bc they will continue to cook on the sheet after being removed from the oven. They will firm up and be fine once completely cooled. Plus, gushy cookies are not bad!
Cool completely. Store in covered container.
Thanks for stopping by today. ❤️