Double Chocolate M&M's Cookies
- Wheat flourWeight:5.3 ozVolume:1 1/4 cups
- Cocoa powderWeight:1.8 ozVolume:2/3 cup
- Unsalted butter, room temperatureWeight:3.5 ozVolume:1/2 cup
- SugarWeight:4.2 ozVolume:2/3 cup
- EggWeight:1.8 ozVolume:1 pc
- CornstarchWeight:0.1 ozVolume:1 tsp
- SaltWeight:0.1 ozVolume:1/2 tsp
- Baking powderWeight:0.1 ozVolume:1/2 tsp
- M&M'sWeight:3.2 ozVolume:2 sachets
Allergens
- Gluten
- Eggs
- Milk
Composition not determined for some products: M&M's.
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
The Dough
Beat 100g of room-temperature butter with 120g of sugar until light and fluffy. Add the egg and beat for a couple of minutes until the mixture is pale and fluffy.
Sift in the dry ingredients — 150g of flour, 50g of cocoa powder, 1 tsp of cornstarch, ½ tsp of salt and ½ tsp of baking powder — and mix until everything is evenly combined. A mixer with the paddle attachment works well here.
Chilling
Flatten the dough into a disc, wrap it in cling film and refrigerate for 30 minutes. Meanwhile, preheat the oven to 180°C (350°F).
Shaping
Divide the dough into 10 balls (about 48g each) and place them on a baking sheet lined with baking paper. Flatten each ball slightly with your hand or the flat bottom of a glass.
Decorating & Baking
Press M&M's into the top of each cookie — the more, the tastier! 😏
Bake at 180°C (350°F) for 8–10 minutes.
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