Epic Chewy m & m Chocolate Chip Cookies
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
36 cookies
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Calories
159 kcal
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Course
Baked Goods
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Cuisine
American
Epic Chewy m & m Chocolate Chip Cookies
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An American cookie tradition, the ultimate chewy chocolate chip chewy cookie, crisp on the edges, soft, and chewy centers with oodles of chocolate and any season m & m you want to use!
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Ingredients
- 1 cup 2 sticks, softened butter (the real deal, no substitutes)
- ⅔ cup white sugar I use, organic all-natural cane sugar [¾ cup if not high altitude]
- ⅔ cup brown sugar packed [¾ cup if not high altitude]
- 2 eggs
- 1 tsp vanilla
- 2 ½ cups flour [2 cups if not high altitude]
- 1 tsp baking soda
- 1 ¼ tsp salt
- 2 tsp water [omit if not high altitude]
- 1 cup chocolate chips use a good quality chocolate chip
- ½ cup mini chocolate chips
- 1 cup seasonal M&M's
- Flaky Sea Salt for sprinkling on top of baked cookies optional I love Maldon Flaky Sea Salt
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Instructions
- Preheat oven to 375° F. Cream softened butter in mixer, 1-2 minutes, until light and fluffy, scrape down edges of bowl.
- Add both granulated and brown sugar and cream well, beat on medium-high for 2-4 minutes, scraping down sides about half way between. (About 4 minutes if using natural cane sugar). Scrape down sides of bowl.
- Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix well.
- While creaming butter and sugar mixture; in a medium bowl, mix together flour, baking soda and salt gently with a whisk. With mixer on low/stir, slowly pour in ½ cup of flour mixture at a time and gently mix, add water in between flour additions, don’t over mix.
- Once mixed well, scrape sides of bowl and pour in chocolate chips, minis and seasonal M&M's, stir (with low on mixer or by hand) on low, until combined. Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart.
- Place in fridge 10 minutes prior to baking, bake 8-10 minutes until just set and slightly golden. Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.
FREEZING COOKIE DOUGH
- If not enjoying all the cookies at once, freeze dough balls until firm, then place in freezer ziplock bag until ready to use.
- Once ready to bake, take out of freezer and place 2 inches apart on parchment lined baking sheet. Allow cookies to soften while the oven preheats to 375 degrees.. Bake as directed above.
- Always fresh cookies!
Equipments used:
Notes
- TIPS for the Chewiest Cookies
- SMALLER OR LARGER COOKIES | If smaller cookies desired, use a small cookie scoop and bake for 6-8 minutes. If larger cookies are desired, use a large cookie scoop and bake 10-12 minutes.
- Always use real butter, not butter blends or substitutes.
- Always, always refrigerate your dough for at least 10 minutes prior to baking, up to 36 hours (covered); 2-3 months if frozen.
- Remove from oven when edges are golden and appear baked, but centers still appear slightly under-baked.
- Cool on pan 2-3 minutes before transferring to wire rack.
Nutrition Information
Show Details
Serving
11 serving
Calories
159kcal
(8%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
25mg
(8%)
Sodium
198mg
(8%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 159kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 25mg | 8% |
| Sodium | 198mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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