For a cheery and chocolatey Spring treat, try out these Chocolate M&M Cookies!
There are a lot of things in life I am not good at. Folding my husband’s laundry to perfection, being patient, watching boring TV without falling asleep….. but making cookies, not on that list. Fewf.
So when I moved to Denver after living in Alabama for four years I wanted to cry when my cookies turned out like disks! Moving from a 4,000 foot altitude to a less than 1,000 foot altitude was easy! However, the opposite, yikes. Cookies were the biggest yikes too. So I want to share some cookie recipes with you and what remedies you can experiment so you don’t end up eating WAY too much delicious dough because it isn’t cooking right.
I cook at 4,000 feet high approximately. I prefer to bake chilled dough because I like it buttery but I don’t want the cookies to go totally flat. If you are higher, add less butter/egg yolk/sugar by a small amount or more flour to help them keep their shape. If you are cooking at a low altitude but using a recipe from a high altitude, cut back on the flour or make sure for a full dough recipe that you add the full teaspoon of baking soda.
Chocolate M and M Cookies
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/4 cup dutch cocoa*
- 1 cup all-purpose flour add 1/4 cup if you are at a higher altitude
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup M&M’s I use mini
Cream butter and sugar for about 1 minute with a mixer until creamy.
Add egg and vanilla and mix until combined.
Add cocoa, flour, cornstarch, salt, baking powder, and soda. Mix until combined.
Roll into 1 to 1 and 1/2 tablespoon balls and refrigerate for 10 minutes or more.
Once they are chilled, cook at 350 F for 6-9 minutes or store in a sealed bag until use.
*If you don’t like or have dutch processed, just substitute the baking powder/soda for 1/2 teaspoon baking soda.