How to Make Soft M&M Chocolate Chip Cookies
With Lockdown fast approaching it may be time to get our baking hats back on. Cornstarch is a staple ingredient for many delicious treats including Soft Chocolate Chip Cookies which you can find instructions on how to make below. Along with Argo's Cornstarch, we also have a selection of M&Ms to choose from both in store and online. Happy Baking Everyone!!
Ingredients:
- ¾ cup unsalted butter, softened (1½ sticks)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- ¾ cup semi-sweet chocolate chips
- ¾ cup milk chocolate M&M’s mixed into the dough + about ½ cup for placing on top of dough mounds
Directions: Combine the butter, sugars, egg, vanilla, and beat until creamed and well-combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the chocolate chips,¾ cup M&Ms, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, ¼ cup measure, or your hands, form 15 equal-sized mounds of dough, roll into balls, and flatten slightly. Add about 1 tablespoon M&Ms to the top of each dough mound. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350 degrees Fahrenheit, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
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