I was surprised by the number of attempts it took for me to finalise this recipe. Most of my recipes takes about three attempts before I am happy with the results, but this recipe took five different attempts. I was reading up on different recipes to find out what is the trick to getting a soft and chewy cookie and here are the tips that I’ve gathered.
- Use melted butter – yes, in liquid form, this gives the cookies a nice soft texture.
- The kind of sugar used – in this recipe I used raw cane sugar but some recipes call for brown sugar. I guess they both work the same – but definitely not with caster sugar (tried it in one of my attempts, the cookies turned out hard).
- Slightly beaten egg – don’t over beat the eggs because it changes the protein structure and makes the cookies harder.
- Dough resting time – For better tasting cookies, let the dough rest overnight.
- Baking time – cookies should be slightly under baked because they tend to harden when resting.
I was really happy with the results that I made another batch with M&Ms on it because colours make me smile!
Nutrition per cookie with M&Ms (one batch makes 30)
Ingredients for the cookies
- 100g unsalted butter
- 100g raw cane sugar
- 40g brown sugar
- 1 tsp vanilla essence
- 1 egg
- 250g plain flour
- 0.5 tsp baking soda
- 1/4 tsp salt
- 100g chocolate chips
- 50 M&Ms (optional)
Preparation time: 15 min
Baking time: 15 min
- Cream the melted butter together with the sugars until a uniform mixture
- In low speed, slightly beat in the egg and vanilla essence
- Sieve the flour into the mixture
- Fold the flour in until the dough forms
- Place the dough in a cling wrap and let it rest overnight
- Preheat the oven to 170 degrees
- Roll the dough into little balls. I prefer to add in chunks of chocolate chips when rolling the dough. You can also add M&Ms to the top of the dough before baking it in the oven
- Leave it in the oven for 15min or until the cookie turns golden brown
- Take it out and let the cookie rest on the cooling rack.