Fluffy Chocolate Mm Cookies Recipes

PERFECTLY PUFFY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350F degrees.
• In a small bowl, combine flour, baking soda and salt; set aside.
• In a glass bowl, microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should well on it's way to liquid form; remove from microwave.
• Using a stand mixer, beat the melted butter with both sugars until creamy about 3 minutes. Add the vanilla and the egg; beat on low speed until just incorporated.
• Add the flour mixture and mix on low speed until a soft dough forms. Stir in the chocolate chips by hand with a large wooden or similar sturdy spoon.
• Roll the dough into 16 largish balls and divide between two cookie sheets that have been lined with parchment or a silicone baking mat.
• Bake for 9-11 minutes until the cookies look puffy and just barely golden. Take care not to over bake the cookies as they'll continue to bake as they cool on the pan. Let the cookies cool completely on the baking sheet before removing.
• Store cookies in an airtight container on the counter or in the fridge- they're my favorite when just chilled! The cookies also freeze beautifully.

SOFT AND CHEWY CHOCOLATE M&M COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper (don't skip this step, it helps keep the cookies from spreading).
• Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla, beat until combined.
• In a separate bowl whisk flour, cocoa powder, baking soda and salt.
• Add dry ingredients to butter mixture and beat until just combined. Use a rubber spatula to stir in chocolate chips and 1/2 cup M&M's. At this point, I like to let the dough rest at cool room temp for 30 minutes before baking (this helps with the texture of the cookies). If you prefer your cookies thick, you can transfer the dough to the refrigerator for 30 minutes.
• Scoop the dough into 2-tablespoon portions, roll into balls and place a few inches apart on parchment lined baking sheets. Lightly press the remaining 1/4 cup M&M's onto the tops of the dough mounds.
• Bake for 9-11* minutes, rotating the baking sheets from top to bottom and front to back. Bake until the edges are beginning to set, but the rest of the cookie is still slightly underdone. Note: They should be so soft that you should not be able to pick them up immediately after removing from the oven. They will set as the cool.
• Place the baking sheet on wire rack to cool completely. Repeat with remaining dough, allowing the baking sheets to cool completely between batches.

FLUFFY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat margarine, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract.
• Combine flour, baking soda, and salt in a bowl; stir into creamed margarine mixture until dough is almost white. Fold chocolate chips into dough. Drop small spoonfuls of dough onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

PERFECT FLUFFY CHOCOLATE CHIP COOKIES

Steps:

• Melt butter with brown sugar in a saucepan over medium heat, stirring constantly. Remove from heat and stir in white sugar, baking soda, and salt. Let mixture cool for 15 minutes.
• Transfer butter mixture to a large mixing bowl. Add beaten eggs and vanilla extract; mix well. Fold in flour gently, 1 cup at a time, using a wooden spoon. Fold chocolate chips into the thick batter with the spoon.
• Refrigerate cookie dough for 1 hour or freeze for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough into 1-inch balls and arrange on ungreased, nonstick baking sheets.
• Bake in the preheated oven until edges start to turn golden, 8 to 9 minutes. Let cool.