Happy Spring Break!..... even though there is still snow on the ground. Oh well. All I'm saying is that this snow better melt quick.
But anyways. Since I am on Spring Break, and have 1 week of absolutely nothing to do.... helloooo baking.
I decided to go back to the basics. Chocolate Chip Cookies :) For some reason, however, I have an overabundance of green m&ms... sooo instead of chocolate chips, why not try something different?
Now, the Nestle Tollhouse Chocolate Chip Cookie recipe has always been my go-to recipe whenever I need to make some good chocolate chip cookies, but this time I decided to try something different. I really wanted to make super soft, fluffy, gooey cookies, so I was on the lookout for a new recipe.
And I found one.
Alton Brown's "The Chewy" on foodnetwork.com.
I couldn't help myself but change it a little... :) For one, using m&ms instead of chocolate chips, of course. But also, I had recently seen something on food network about making pancakes more fluffier by separating the egg whites from the yolks and whisking them up, so why not try it with a cookie?
I think it was a success!
These cookies came out fluffier than normal, and are still soft, even after cooling!
And they look so good :)
One little problem I encountered while baking these green monsters, though, was the baking time and oven temp. Alton said to bake the cookies @375F for 14 minutes.... which I discovered to be a little too hot and a little too long.
I adjusted the oven temp. to 350F and baked the cookies for 11 minutes... and they came out golden :)
Here's the recipe!
XL, Chewy, M&M Chocolate Chip Cookies
2 sticks unsalted butter
2 1/4 cups all-purpose flour
1 tsp. salt
1/4 cup sugar
1 1/4 cups brown sugar
1 egg (separated)
1 egg yolk
2 tbsp. milk
1 1/2 tsp. vanilla extract
2 cups semisweet chocolate chips (or m&ms)
Preheat oven to 350F.
Melt butter in medium saucepan over low heat. Sift together flour, salt, and baking soda and set aside.
Pour melted butter in large bowl with sugar and brown sugar; cream together.
Add flour mixture, milk, and vanilla; mix until well-blended.
Add 2 egg yolks to large mixing bowl and mix.
Whisk egg white on high speed until fluffy; then fold in to large mixture, along with the m&ms.
Use an ice cream scooper to drop cookies on baking sheet; bake for 11 minutes (after 6 minutes, rotate sheet and bake for last 5)
*Makes about 2 dozen cookies
** One more secret I will tell you about baking chocolate chip cookies. For some reason, I've discovered that adding the flour before the eggs when mixing makes cookies fluffier too (I'm guessing because you mix the eggs less?). So, that is why I added the flour first in this recipe... even though most cookie recipes say to add eggs first. Try it if you'd like :) It's pretty effective.
P.S. This cookie (and post) is dedicated to the BEST BIG EVER! Lauren Doerr :) These M&Ms are courtesy of her... of courseee. <3 her.