Try my extra extra chewy chocolate chip cookies too 😉
I’ve been on a major cookie high lately. Ever since perfecting the ultimate super chewy and soft chocolate chip cookies, my family and I have been craving them like crazy! 🙂
These cookies are actually the base recipe from which those extra chewy ones are made from. I’ve been using it for years and they’re also my go to cookies I make for events. This is a batch of extra large ones filled with chocolate chunks and m&ms 😉
The cookies are deliciously soft and can be loaded with pretty much anything!
The only difference when making extra big cookies compared to regular or smaller ones is the oven temperature. Always make sure it’s lower then the normal temperature you use when making cookies. This is to ensure the cookie bakes in the middle and not just the edges 😊
A cookie lover’s dream 😍😍
XL Chocolate Chip M&M Cookies
Makes 8 very large cookies
- 1/2 cup (100gms) softened butter
- 1/2 cup (100gms) white sugar
- 1/4 cup (50gms) soft brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190gms) flour
- 1/2 teaspoon baking soda
- 1 teaspoon corn flour
- 1/2 teaspoon salt (more to taste)
- 1/2 cup chocolate chips or chunks
- 1/2 cup mini m&ms
- In a large bowl, cream together the butter and both sugars until light and fluffy, 3 – 5 minutes.
- Add in the egg and vanilla and whisk.
- Whisk the flour, baking soda, corn flour and salt together until well combined. Add this mixture to the creamed butter and sugar and fold dough together just until it holds together, leaving a few streaks of flour showing.
- Add in the chocolate chips and m&ms and fold in slowly until combined. Don’t over mix.
- Cookies can be baked right away or chilled in the fridge until needed. Allow to return to room temperature before baking if they have been chilled.
- Divide dough into 8 large balls and bake in a preheated 160C oven for about 15 minutes until tops are just barely golden. Allow to cool on the baking tray before attempting to remove them.
- Store in an air tight container for up to one week at room temperature.
* I suggest baking 1 cookie first to see if it spreads too much or not so you can see if you need to add 1 – 2 tablespoons more flour to the cookie dough.
Recipe by the dutch baker.