Thick and Chewy Chocolate chip cookies *m&m’s


My husband does not like Cocoanut unless it is milk. I made these cookies for him since I knew he would not like the Cocanut Macaroons I was planning to make for the weekend. He loves his m&m cookies 🙂 which makes me happy. I also noticed a hunk of cookie dough missing this morning. I made only a few cookies and froze the rest of the dough. Brian loves cookie dough and it is normal to go and find a few hunks missing the next day from a late night snack. I rarely make things that Brian can not eat  or something he does not like and when I do I try to make an alternative for him to have.

This is from my Baking Illustrated cook book but I do not believe these cookies are on my list for the challenge.

2 cups plus 2 T unbleached AP flour

1/2 t baking soda

1/2 t salt

12 T unsalted butter melted and cooled until warm

1 cup packed light /dark brown sugar

1/2 cup granulated sugar

1 lg egg plus, 1 egg yolk

2 t vanilla extract

1-1 1/2 cups semi sweet chocolate chips *I used M&ms

1. Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Line 2 lg baking sheets with parchment paper or spray them with non stick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball.Following the illustrations on page 433, hold the dough ball with the finger tips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at heir base, again forming a single ball, being careful not to smooth the doughs uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15-18 minutes, rotating the baking sheets front to back and top to bottom half way through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

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