I don’t know exactly what to call these cookies , I mean they have all the qualities of a rich chocolate Cake and all the evils of a sinful Chocolate brownie! So tell me if you have another name for them!!I should tell you that these cookies are very versatile. There are so many things that you can do with them. If you’re like me on my stressful days, be mean and eat them all up straight away (and dont leave a trace or the kids will come to know!) or if you’re like me on my diet days, you can keep them all away for the kids and their friends and the whole world (who cares!!)or if you’re like me on my normal days, eat a couple of them, then wait for the kids to come back from school and eat some more with them, send some to the neighbors, and most important take a few to your best friend’s place in the evening and have them with a hot cup of tea with her!!Now, with the size I chose, I made exactly a dozen of these giant cookies. So if you want a decently reasonable size you could make smaller cookies. My cookies were Giant because I made generous scoops of the dough using my Ice Cream Scoop. Maybe you could say I’m a sucker for giant mounded cookies.. somehow there is something so incredible innocently and excitingly child-like about huge mounded cookies that I cant resist it.
What You Will Need:
Butter (room temperature) – 100 gms
Soft Light Brown Unrefined Cane Sugar – 1 Cup
Plain Flour – 1 Cup
Cornflour – 2 tbsp
Cocoa Powder – 1/2 cup
Baking soda – 1/2 tsp
Vanilla – 2 tsp
Egg – 1
M&M’s – 1 cup Line a baking tray with baking or grease proof paper. Preheat the oven to 180 C.
Beat the butter for about 30-40 seconds till it is smooth and creamy like in the picture below. Add the sugar a third at a time and beat very well after each addition till it is mixed well with the butter and the mixture is pale and fluffy.
Add in the Vanilla and egg and beat again for 20 seconds or so.
Now sift in the flour, cornflour, cocoa powder and baking soda in this batter in 3 three batches and fold well after each addition till you get a thickish dough. Now fold in all of the M&M’s.
Divide the dough into the right size portions for your cookies. You can either scoop them using an ice cream scoop (like I did) or with a rounded spoon or simply roll into thick discs with your hands and place them well apart on a baking tray that you should have lined with baking paper.
Its very important to chill this for a minimum of 30 minutes. Bake these in the oven for 15-20 minutes. Take them out and place them on a wire rack to cool completely.
Now remember that these cookies will be soft. I was, as always, over eager to get a feel and taste of it just out of the oven so I ended up breaking it up (as you can see the one poor damaged baby).
Once they have completely cooled down, you can do all the things I mentioned in the top paragraph of this post) Please do add to these options as I’d like to know what all else can be done with them!! I shall look forward eagerly!!!
Thank you so much Chef Murli! It feels so good to hear these words from someone like you!!