*ugh, hideous light.. i should stop taking pictures at night*
oukay, i baked these few days ago even before the pink and chocolate cupcakes, well actually right after i got the goodies sheila brought me from singapore. duhh! i know!
i actually called these cookies soft and chewy chocolate button M&M's cookies. because i used martha stewart's soft and chewy chocolate chip cookies recipe, omit the chocolate chips part and changed it with M&M's and chocolate buttons. why chocolate buttons? because it has the same shape with M&M's and i wanted my cookies to be filled and oozed with chocolatey goodness, yada yada yada..no, i lied, i ran out of chocolate chips and that bwas the only reason why i used chocolate buttons instead.
anyways.. these tasted extraordinary good for those who love chocolate and M&M's, for those with extreme sweet tooth. but not for me.. its good, but i prefer the classic chocolate chip cookies.
i packed most of these cookies for my brother and his friends at school (he's in high school and you know, boys their age eat everything). my brother came home with this great news about how his friends went GAGA for the cookies. TeeHee? :D
sooo.. this is the recipe
soft and chewy chocolate buttons M&M's cookie
adapted from martha stewart's soft and chewy chocolate chip cookies
Makes about 3 dozen
* 2 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, room temperature
* 1/2 cup granulated sugar
* 1 cup packed light-brown sugar
* 1 teaspoon coarse sea salt
* 2 teaspoons pure vanilla extract
* 2 large eggs
* 1/2 cup chocolate buttons
* 1 1/2 cups M&M's
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate buttons and m&m's.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.