Today was Day 1 of a series of recipes (mostly cookies because I'm no baker, and I'm not that adventurous) that I've chosen. Hopefully by the end I'll have enough treats to put together some cute (and delicious) little gift bags for people in my family.
I decided to start off simple, with a recipe I've made before - Double Chocolate Chunk Cookies. Except around Christmas when mint M&Ms hit the shelves I like to sub them in instead of chocolate chunks. So what we end up with is Double Chocolate Mint Cookies.
(I'm not a food blogger, and I only have a little point-n-shoot camera that I barely know how to use, so please excuse the barely adequate photography)
They're a soft, cakey, rich, and chocolately cookie. The mint M&Ms are a perfect compliment and turn an average everyday cookie into holiday goodness.
For some reason they turned out a little dryer than they have in the past, and as I said -I am no baker- so I'm not sure why. They're still delicious though! It took a lot of self control to only taste test a couple before wrapping them up and putting them away in the freezer!
When I make these outside of the holiday season I like to use peanut butter M&Ms, which I also think make an amazing addition to the wonderful chocolateyness of this cookie.
Anyway, the recipe is below if you want it. It's actually a Nestle Toll House cookie recipe, and I've only slightly adapted it:
2 cups all-purpose flour
3/4 cups baking cocoa
1 teaspoon baking soda
1 cup salted butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup chocolate chips
1 package mint M&Ms
Preheat oven to 350 degrees F.
In a medium bowl combine flour, cocoa and baking soda.
In a large bowl beat butter, sugar, brown sugar, and vanilla until creamy.
Beat in eggs.
Gradually beat in flour mixture.
Stir in chocolate chips and most of the M&Ms.
Drop by rounded tablespoon on an ungreased cookie sheet.
Press a few of the leftover M&Ms onto the top of the cookies.
Bake for 9 - 11 minutes or until cookies are puffed and centers are set but still soft.
Cool on baking sheet for 2 minutes before removing to wire racks to cool completely.
Delicious when warm!!!
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