Lindsay Ann Bakes: Rainbow M&M Chocolate Chunk Cookies

Thursday, March 5, 2015

Rainbow M&M Chocolate Chunk Cookies

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Thick, chewy, buttery chocolate chunk cookies, studded with a rainbow of M&M candies. These cookies are a sure favorite for cookie lovers young and old. 




This recipe creates a create a rich, buttery, caramel-y and flavorful dough, that is nice and thick to hold cups full of chocolate chunks and melt-in-your-mouth candies.


Served up with a tall glass of milk, you have got yourself the ultimate indulgence, super fun after school snack, or a colorful party treat addition!

 

The chilling time in the fridge makes these cookies extra flavorful and gives them a perfect, thick, chewy consistency! The combo of textures from the soft center, crunchy candy bits, ooey gooey morsels and perfectly crisp edges makes these cookies so much fun to eat.


If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches.




M&M Chocolate Chunk Cookies




Yield: about 2 dozen cookies

Ingredients
  • 1 1/2 cups (180g) all-purpose flour, weighed or spooned and leveled
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, softened
  • 1/2 cup (106) packed brown sugar, dark or light
  • 1/4 cup + 2 tablespoons (75g) granulated white sugar 
  • 1 1/2 teaspoon vanilla extract 
  • 1 large egg, room temperature 
  • 1 cup M&M candies
  • 1/2 cup semi-sweet chocolate chunks

Directions
In a small bowl, whisk together the flour, baking soda and salt. Set aside. With an electric mixer, beat together the softened butter, brown sugar, and white sugar, on medium speed for 2-3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the vanilla and egg. Slowly pour in the flour mixture, on low speed, just until incorporated.  With a spatula or wooden spoon, mix in M&Ms and chocolate chunks. Scoop dough into balls (about 2-3 tablespoons each), cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use. 

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apartBake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container. 


Notes
  • Melt and brown half of the butter to add an incredible caramel flavor and chewy texture to the cookies that makes them extra special.
  • Refrigerating the dough balls allows the flavors to intensify and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading. 
  • If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
  • Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months. 




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