Poofy M&M Cookies

Homekeeping is the playground for Murphy’s Law. Baby almost never spits up? She’ll spit up all over the special occasion outfit 20 minutes before the wedding starts. House guests coming over? The toddler will decide that he must have all his toys out of the toy box and scattered throughout the house. Just celebrating that both kids are actually napping at the same time? UPS guy will bang on the door and wake up the baby, whose cries will in turn wake up the toddler. Yep, Murphy had it out for homekeepers.

But there is hope and it comes in the form of big poofy cookies. (And by the way, how can poofy not be recognized as a word? It is the only way to properly describe these cookies). Because even at the end of a day totally ruled by Murphy’s Law, these cookies still turn out perfectly delicious. And who’s to say that having the cookie dough in the fridge and easily accessible for snacking isn’t what got me through to the end of the day in the first place?

This recipe adapted from a fake-out recipe for Levain Bakery chocolate chip cookies. I have never had the real thing so I don’t know if this is a true copycat, but I do know that it is the best chocolate chip cookie recipe I have ever made. The ingredients are pretty standard but there is some magic that happens in this recipe that makes the baked cookies tall and puffy even here in high altitude where most cookies rise too much in the oven and then turn into pathetic flat disks when cool. I slightly changed the original recipe from Confections of a Foodie Bride and added mini M&Ms because the pretty colors make me happy and more chocolate is always better. I use the grater disk on the food processor to shred the butter, but you could just cut it into small chunks and it would probably work fine. So if Murphy has been messing with you and you need some relief, make these cookies. Bake a few and eat them warm from the oven. And most importantly, keep some dough in the fridge so you are prepared the next time Murphy comes calling.

Poofy M&M Cookies

(makes 18 very large cookies)

2 sticks very cold unsalted butter, shredded or cut into small chunks
3/4 cup sugar
3/4 cup brown sugar
2 extra-large eggs
2 tsp vanilla extract
3 cups flour
1 tsp sea salt
1 1/4 tsp baking powder
1/2 tsp baking soda
1 cup semi-sweet chocolate chips
1/2 cup mini M&Ms

In the bowl of a stand mixer, beat the butter and sugars just until combined. Add eggs and vanilla, mixing to combine. Add in flour, salt, baking powder, and baking soda, and mix again until just combined. The dough will be quite thick. Stir in the chocolate chips and M&Ms.

Refrigerate dough for at least 30 minutes. Preheat oven to 375 degrees and grease a baking sheet or use a baking mat. Use a 1/4 cup measure and roll dough into balls, leaving at least 2 inches between them on baking sheet. Bake 14-18 minutes until lightly golden brown and just set in the center.

Take that, Murphy!20110908-031253.jpg


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