Wednesday, March 21, 2012
I love cookies of all shapes and sizes but giant cookies are just so much fun. There's just something about a massively large cookie that makes me giddy, and feel kind of child-like. Add some classic candy in the batter and be instantly transported to your childhood. Another thing about this cookie that transports me is getting my hands dirty and playing with my food. I remember when I was younger I would get up on the counter and help my mom and dad bake a batch of cookies. While they would insist on using the mixer to combine the ingredients, I just had to sink my hands in the batter and incorporate the ingredients. I mean come one, which is better using a mixer and getting down and dirty with some delicious cookie batter? Getting your hands dirty, of course!
Giant Soft M&M Cookies
2 Cups + 2 Tbsp all-purpose flour
1/2 Tsp baking soda
1 Tsp sea salt
1 1/2 Sticks (12 Tbsp) unsalted butter
1 Cup brown sugar
1/2 Cup granulated sugar
1 Egg, room temperature
1 Egg yolk, room temperature
2 Tsp vanilla extract
1 3/4 Cups M&M's (or 1 cup mini M&M's), or any candy of your choice
Preheat oven to 325. Line a baking sheet with silicone mat or parchment paper, set aside.
Place butter in a microwave safe bowl, place in microwave and melt. Set aside and allow to cool.
Sift together the flour, baking soda and salt in a medium bowl and set aside.
Place the granulated sugar and brown sugar in the bowl with the melted butter, using a whisk (or fork) stir vigorously to combine. Add the egg, egg yolk and vanilla to the mixture and whisk together. Gradually add the flour mixture to the butter mixture and stir to combine. (The mixture will look crumbly at first, continue to stir and it will come toether) Use your hands to combine the ingredients, if needed (Plus it's just kind of funny getting your hands dirty!) Gently fold in the candies, until evenly incorporated.
Divide the dough to your liking (1/4 cup portions for large cookies and 2 tablespoon portions for smaller cookies). Form each portion of dough into a ball, then pull each ball apart into two separate pieces. Turn each half, so that the rough half (the part that used to be the inside of the ball) faces upwards then squish both halves together. Place the dough, rough side up, on prepared baking sheet. Leave 1-1 1/2 inches between smaller cookies and 2 inches between larger cookies.
Place in oven, for large cookies bake 12-18 minutes and for smaller cookies bake 8-12 minutes. Until the edges are golden and the centers are soft and puffy. Do not over bake. Allow to cool on cookie sheet for 5 minutes, remove to wire rack and allow to cool completely. Store in an airtight container.
Recipe source: barely adapted from How Sweet It Is