These m&m cookies totally beat the ones from my cookie duel. I made them a lot smaller (using a tablespoon scoop) and took them out of the oven when they were just cooked through. They were thick, soft, and chewy for days after baking.
the best m&m cookies ever
2 c. shortening
1 3/4 c. granulated sugar
2 1/4 c. brown sugar
1 tbs. vanilla extract
4 large eggs
2 3/4 c. all purpose flour
4 tbs. cornstarch
3 c. bread flour
1 tbs. salt
2 tsp. baking powder
2 tsp. baking soda
12 oz. m&ms
In a large bowl, combine flours, cornstarch, salt, baking powder, and baking soda. Set aside.
Using an electric mixer, beat shortening with sugars until light and fluffy, about 3 to 5 minutes. Add vanilla and eggs, and mix until well combined. On low speed, mix in flour mixture. Mix in 8 oz. m&ms, using a wooden spoon. Scoop onto cookie sheets, using a small scoop (one tablespoon of dough per cookie). Chill in refrigerator until cold, at least 45 minutes.
Preheat oven to 350 degrees.
Place chilled cookie dough on parchment paper-lined baking sheets, 2 inches apart. Bake for 6 minutes, until puffed. Remove from oven, and place 3 m&ms on top of each cookie. Return to oven for 2 to 3 minutes more, until just cooked through. Transfer to wire rack to cool completely.
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