Recipe courtesy of
Chloe Zale
for
Food Network Kitchen
Recipe courtesy of
Chloe Zale
for
Food Network Kitchen
Watch how to make this recipe.
Super Chunky M&M Cookies
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- Level: Easy
- Total: 2 hr 15 min
- Active: 30 min
- Yield: 10 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 512
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 3 g
- Sugar
- 48 g
- Protein
- 6 g
- Cholesterol
- 65 mg
- Sodium
- 281 mg
Inspired by the famous Levain Bakery in New York City, these oversized chocolate chip cookies deliver on all counts with their crispy edges, super-moist centers, melty chocolate chips and studs of crunchy M&M’s. The secret to creating those crackling brown edges while maintaining a soft, cookie-dough like interior is mounding the dough high and baking them at a sizzling 425 degrees F. You might be tempted to devour these cookies fresh out of the oven but do yourself a favor and let them cool almost completely — that resting time is essential for maintaining their structure, and you won’t burn your tongue!
- Level: Easy
- Total: 2 hr 15 min
- Active: 30 min
- Yield: 10 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 512
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 3 g
- Sugar
- 48 g
- Protein
- 6 g
- Cholesterol
- 65 mg
- Sodium
- 281 mg
Ingredients
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Directions
- Reserve 1/4 cup of the candy-coated chocolate pieces in a small bowl and set aside. Line 2 baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on low speed until combined, about 1 minute. Increase the speed to medium and beat until fluffy and light in color, scraping down the sides of the bowl occasionally with a rubber spatula, 4 to 6 minutes longer.
- While the butter and sugars cream, whisk together the all-purpose flour, cake flour, baking powder, salt, baking soda and cornstarch in a large bowl. Set aside.
- Once the butter and sugars are light and fluffy, mix in the eggs one at a time until fully incorporated, then mix in vanilla extract, scraping down the sides of the bowl as needed.
- Turn off the mixer, add the dry ingredients, and return to low speed until just combined, about 30 seconds.
- Remove the bowl from the mixer. Fold the chocolate chips and remaining candy-coated chocolate pieces into the dough with a rubber spatula. Portion the dough into 10 equal tennis-ball-size mounds, about 4 ounces each (do not press down; they should be as tall as possible). Resist the temptation to smooth the cookie dough balls as you form them; the craggier they are, the better the texture once baked. Divide evenly onto the prepared baking sheets. Gently press the reserved candy-coated chocolate pieces into the tops of the mounds. Freeze the cookie dough mounds for 1 hour.
- Preheat the oven to 425 degrees F. Bake the cookies straight from the freezer until deep golden brown, rotating the baking sheets halfway through, 12 to 14 minutes. Let cool for 30 minutes before serving. Store in an airtight container for up to 5 days.
Cook’s Note
If you don’t have kosher salt and are using a fine salt, such as fine sea salt or iodized, use half as much.
