Double chocolate m&m cookies

If you are a chocolate fan, then this chocolate cookie will definitely become your most favorite cookie if you taste it one time. Cookies are my favorites to make, but I bake special desserts like this only during Christmas, Easter or for some church functions, festivals, or for my niece. I think this is the first dish that made her fall in love with my cooking. Chocolate is not my hubby's  favorite flavor. So I won't make anything with chocolate unless I find a reason (still I crave for chocolate).  For the first time I made this cookie while we went to meet my niece in her dorm, after that this has became a regular code for her and me to say our love for each other ☺️Also these 'chocolate chip m&m cookies' tastes  extremely delicious and 'rich' and definitely a 'crowd pleaser' for all festivals.

Double chocolate chip m&m cookies

Ingredients:

Dry ingredients:

All purpose flour - 2 cup

Coco powder - 2/3 cup 

Baking soda - 3/4 tsp

Salt - 1/4 tsp

Creaming wet ingredients:

Butter - 1 cup (2 stick)

White sugar - 3/4 cup

Brown sugar - 3/4 cup

Egg - 2 (large)

Vanilla extract - 2 tsp

Lemon juice - 1 tbsp

Others:

M&M- 3/4  cup + 1/4 cup (or lesser as per need)

Chocolate chip - 1 cup

Method:

First the wet ingredients: Melt the butter (microwave for 30 seconds). Pour it into a large mixing bowl (or kitchenaid stand mixer bowl).

Mix the butter , sugar manually by using a whisk or by using stand mixer whisk attachment or a hand mixer.

Add egg, vanilla, lemon juice and mix well till sugar is dissolved.

Next comes the dry ingredients:

Sift the flour into the mixing bowl. 

Add coco powder (I use Hershey's brand), baking soda, salt , Mix well at high speed for 1-2  minutes until everything becomes a dough.

Then add 3/4 cup M&M chocolates, chocolate chips(Hershey's or Ghirardelli brand) and mix them for 30 seconds (or just mix with hands). 

Take out this dough and wrap using a plastic wrap. Keep in fridge (upto 30 minutes or until needed). 

Baking:

Preheat the oven to 350°F .

Before baking take the dough out and keep in room temperature for 10 minutes.

Take out small balls using a cookie scoop or hands.

Roll to balls. Flatten a little and place in baking sheets.

Bake for 8-10 minutes. 

Take out carefully using a spatula and let them cool over wire racks. 

Decorate:

If desired press some M&M on freshly baked cookies (instead of adding to dough) while they are still soft or just before baking. 

Double chocolate m&m cookies is ready !

FYI:

This cookie dough should be kept in fridge for atleast 1-2 hours before baking. Dough stays safe in fridge up to a week or in freezer for longer time (say a month or more). 

This cookie dough should be rolled to small balls and flattened a bit while arranging on baking tray. Don't try scoop and drop style.

Serving suggestion:

Serve as dessert or snack.

These cookies tastes extremely delicious and intoxicating, so consume in moderation 😀

Happy Cooking !

Sugar Cookies

Ingredients:
granulated sugar - 1 cup
unsalted butter - 1 cup
milk -3 tablespoon
vanilla essence -1teaspoon
egg-1
all purpose flour-3 cup
baking powder-1 1/2 teaspoon
salt 1/2 teaspoon
sugar a little to sprinkle.


Method:
Beat the egg , milk, and vanilla essence .
In a large bowl, combine sugar, butter with the beaten egg mixture.Blend well.
Add flour, baking powder and salt to the mixture and make it into a dough.
Cover with plastic wrap and refrigerate it for 1 hour for easier handling.
Preheat oven to 400 F .
Make small balls and flaten them on silverfoil or ungreased cookie sheet over the oven tray.
( place each cookie 1 inch apart)
sprinkle sugar over the cookies before baking.
Bake at 400 F for 5-9 minutes or until edges are light golden brown.
Immediately remove from cookie sheets and decorate as desired.
Makes 6 dozen cookies.

Oats and Raisin cookies. (eggless version)

Everybody knows oats is good for health. So here is a cookie with oats. we can replace an unhealthy snack with this flavorful Oats and Raisin cookies.

Ingredients:
1 1/4 cup uncooked oats.
3/4 cup All purpose flour
1/2 cup sugar .
1/4 cup raisins.
1/2 stick butter (1/3 cup softened )
1/4 cup milk
1/2 tsp vanilla essence
1/2 tsp baking soda.
1/2 tsp cream of tartar or 1/2 tsp white vinegar / lime juice.
1/4 tsp salt

Method:

Preheat oven to 375 deg F.
Gather everything in a big mixing bowl by hand. Keep it inside refrigerator for easy handling.
After 10 minutes spread an aluminium foil over a baking tray.
Roll the dough into small balls (size of a big gooseberry) and flatten them on the tray by using the bottom of a glass tumbler .
Place all cookies 1.5 inch apart , because the tiny cookies will swell and become big cookies , occupying more diameter.
Bake 9 minutes in 375 deg.
Take out and let it rest , so that it becomes stiff.(take the cookies out ,once the bottom seems mild brown in color. At this
stage the cookies will be soft , but after a few minutes outside they turn stiff.)
This cookies will be more soft and a bit chewy.
variation:
If you want to get more stiffened cookies add 1 egg instead of cream of tartar.

Serving suggestion:
makes 25 cookies.