Classic Chocolate Chip Cookies with a Festive Twist
Treat yourself to these sumptuous chocolate chip cookies, enriched with a festive touch of Valentine's Day M&M's and dark chocolate chunks. This recipe yields perfectly soft, chewy cookies with crispy edges, each bite loaded with gooey chocolate and colorful candy bits.
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Why you'll love it: These cookies are a perfect blend of rich flavors and textures, with the deep sweetness of dark brown sugar and the luxurious melt of dark chocolate. The addition of M&M's introduces not only playful color and texture, but also a touch of nostalgia.
Perfect occasion: Great for Valentine's Day, holiday gifts, or any celebration that requires a sweet, personalized touch. They are also perfect for school events, family gatherings or simply as a delicious treat to enjoy with a cup of hot chocolate or coffee.
Decorating Tips: For an even more festive look, squeeze a few extra M&Ms onto each cookie before baking. You can also drizzle melted white or milk chocolate over the cooled cookies for a decorative touch. Serve them on a colorful plate or wrapped in clear cellophane tied with a ribbon for a charming gift.
Ingredients:
- 1 1/4 cup plus 2 tablespoons plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon of salt
- 1/2 cup dark brown sugar
- 1/2 cup melted butter
- 1/4 cup white sugar
- 2 teaspoons vanilla flavoring
- 1 large egg
- 3/4 cup candy-coated chocolates, plus 1/3 cup your favorite chopped chocolate
Cooking Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine melted butter, dark brown sugar and white sugar. Stir in egg and vanilla flavoring until smooth.
- Gradually incorporate the flour, baking soda, baking powder and salt to form a cookie dough. Gently fold in the candy-coated chocolates and chopped chocolate.
- Chill the dough in the refrigerator for 10 minutes.
- Shape the dough into balls and place them on a parchment-lined baking sheet, about 1 inch apart.
- Bake in preheated oven for 15 to 18 minutes or until edges are golden brown. For small cookies, reduce baking time to 13 minutes.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
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