Oh, Hello Cookie of my Dreams, H. E. L. L. O! This cookie is like, a mix between a cookie and a brownie, is that not heaven. Now, a little about this recipe. I am convinced my Friend Rachel made these cookies for me back in High School for one of my Birthdays… but, we’re both not sure lol. So, I’m saying Raych gave me this recipe back in the day, and that’s that! I tweaked the original recipe a Tiny bit but let’s all Thank her for this deliciousness! I’ve also been playing around with the recipe a little, resting the dough, freezing the dough, freezing the baked cookies… Just so we have options. I like having options. #Options.So, here’s what’s up:
- I didn’t really see a legit difference between resting the dough for an hour, and baking them right away. The dough is a little easier to handle after an hour but besides that, makes no difference really. I would say though, if you do want to let the dough rest before baking, scoop out the cookies beforehand on a prepared baking sheet and let them rest that way. If you want to let the dough rest in the bowl without scooping them out, I wouldn’t leave it in the fridge much more than an hour because it will firm up quite a bit because of the butter so it will be harder to scoop out then.
- I froze some dough, because I thought that would be convenient if you want some freshly baked cookies, for you, your guest, or SANTA!!! Because in life, is there really anything better than a cookie warm right of the oven. Well, they turned out great! The only thing I would cook them a few extra minutes. 12 minutes total to be exact. I say 12 minutes because the recipe I have written down in my book says no more than 10 minutes. So, I’m listening to my 16-year-old self who wrote that down lol. When you pop them out of the oven, let them sit on the cookie sheet a good 10 minutes or so, then transfer them to a cooling rack.
- Freezing the Baked Cookies. Turned out great, let them thaw like 15 minutes and they are perfect. I did eat one right from the freezer (had to, to test it out for you guys…) Still great!
- Also, the original recipe calls for all chocolate chips. Which you can totally do but I thought adding red and green M&M’s was super cute for the Holidays!
- Last thing, Cutie Pie in the Pictures, that’s Tyson. He is one of my Best Friends little boy and he was the best helper, ever!! (I let him eat extra M&M’s… but don’t tell his Mom🤭). After we made those cookies, we went to the Theatre and Watched the Grinch, Perfect. Day!
I would definitely add this to your baking to-do list, perfect to make with the kids, bring to a cookie swap, bring to a friend, etc. etc…
Chocolate Lover’s Dream Cookie = Chocolate Batter, Chocolate Chips + Chocolate M&M’s. Perfect addition to your Holiday Baking this year (and they are also perfect all year long)
- 1 Stick + 2 TBSP Butter, Room Temperature
- 1 1/2 Cups Brown Sugar
- 2 Eggs
- 1 TBSP Water
- 2 Tsp Pure Vanilla Extract
- 1 1/2 Cups All Purpose
- 1/3 Cup Cocoa Powder, sifted
- 1/4 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Chocolate Chips (I used Dark Chocolate Chips)
- 1 Cup Holiday M&M’s
- Preheat the oven to 375. If you are baking all of the cookies now*, line 3 baking sheets with parchment paper. The recipe makes 18 cookies, you’ll place 6 per cookie sheet.
- In a medium bowl, combine the flour, baking soda and salt. To that bowl, sift in (with a fine mesh sieve) the Cocoa Powder. That helps eliminate little lumps in the cocoa powder! Set the dry ingredients aside until ready to use.
- In the bowl of a stand mixer with paddle attachement, combine the room temperature butter and the sugar. Cream together for a few minutes.
- Add the eggs, vanilla and water. Mix for another minute.
- Slowly incorporate the dry ingredients to the butter and sugar mixture until everything is combined. You might want to use a spatula to scrape down the sides to make sure everything in the bottom of the bowl is incorporated as well.
- Add the Chocolate Chips and M&M’s but don’t over mix to brake down the M&M’s too much. Mix until just combined.
- Using a medium scoop (1/4cup) Scoop 18 balls of dough. If you are baking right away, place 6 balls of dough on each cookie sheet. Top each cookie with a few extra M&M’s. Bake for 10 minutes*.
- Once the cookies are done, let them cool on the baking sheet for about 10 minutes then carefully transfer them to a cooling rack.
- Enjoy right away or store them in an airtight container.
*If you are baking them right away, bake them for 10 minutes. If you are baking them from frozen, add a few extra minutes to baking time. They will look a little underdone when you take them out of the oven but they firm up as they cool.
**Store them at room temperature for up to 3 days or store them in the freezer for later use.