Tag Archives: chocolate

M&M cookies


I baked these cookies this Family Day – it was too cold to step outside and there is nothing more than my family enjoys than fresh baked cookies. Aditi and I often bake together – she has her opinion and suggestions around every recipe I pick. These ones are totally her kind – full of M&Ms and chocochips, soft and chewy.IMG_1204

Recipe source  – YummyoYummy

Steps –

  1. Take 1 cup of unsalted butter out of the fridge in a big mixing bowl. Let it be – for like three to four hours, so that it gets to room temperature. I usually bake on weekend evenings, and take out the butter to soften at room temperature while having my morning tea. At the same time, also take out two eggs if you keep them in the fridge, we need room temperature eggs.
  2. Whisk together 2 and 1/4 cups of All Purpose Flour, 1 tsp salt and 1 tsp baking soda in a bowl. You may want to sift it, but I just mix everything together for 5 minutes with the teaspoon I use to measure. These are your dry ingredients.
  3. To the softened butter, add 1 cup of white granulated sugar and packed half cup of light brown sugar. It is the brown sugar that gives the cookies its soft and chewy texture, there is no way you can skip or replace it. Add 2 tsp of vanilla extract too.
  4. Beat the butter and sugars together for 2 minutes using a hand mixer, till it gets all fluffy and creamy.
  5. Add in the eggs, beat again for a minute till everything is well incorporated.
  6. Now add the dry ingredients, in three parts, mixing / beating after every addition.
  7. Now keep the hand mixer aside and using in big spoon, scrape together the sides of the bowl so that the entire dough is one uniform sticky mess.
  8. Add in 1 cup of M&Ms and 1/2 cup of choco chips. I had mini M&Ms and Kirkland semi sweet choco chips. You will also need 1/4 cup of M&Ms and 1/4 cup of choco chips later on. Keep them aside.
  9. Stick the dough in the refrigerator for 2 to 3 hours.
  10. When you take out the dough, you should be able to roll it in a ball, else use an ice cream scoop or a cookie dough scoop. I use my hands.
  11. Preheat the oven to 350F. Take a cookie sheet, line it up with parchment paper.
  12. Using a tablespoon, scoop out the dough and roll into balls. Space them 2 inches apart on the cookie sheet. Using the tablespoon ensures same sized cookies. If you have a kitchen scale, you can weigh each ball for same weight.
  13. Get the kid hovering in the kitchen to stick M&Ms and choco chips that you had kept aside on each cookie dough ball. I asked three to four additions to each one, but mine got her own way and stuck them liberally.
  14. Put the cookie tray in the pre heated oven, and bake for 14 minutes. Take out the tray and let the cookies remain on the tray for 2 minutes. Place them gently on a wire rack to cool, they are soft when right out of the oven.
  15. These taste the best when eaten warm, straight from the cooling rack. If some remain, store them in an air tight container. I make dough balls, stick them in the freezer in a big plate for 2 hours. When they harden up, I put them in a zip lock and store them in the freezer for a month, so that I can bake a fresh small batch every weekend. Just take the cookie dough balls from the freezer and place them straight in the preheated oven.
  16. The original recipe says 375F, but 14 minutes at 350F worked best for me.



Chocolate Cutout Cookies



Here is another cookie I tried these holidays and they were super loved by Aditi. The cookies are chewy as they call for brown sugar and honey. There are no eggs involved and melted butter is used – so there is no waiting for the eggs and butter to get to room temperature. The festive sprinkles bring color to the cookies as well as to the atmosphere .

Recipe source – Spicy Treats.

Ingredients – (made 24 cookies, but the number depends on the size of cookie cutters used).
1 and ¼ cup – APF (maida)
¼ tsp – Baking powder, ¼ tsp – Baking soda
¼ tsp – Salt
¼ tsp – Instant Coffee Powder
1 tbsp – Cocoa powder
¼ cup – Butter
¼ cup – Honey
¼ cup – Brown Sugar
½ tsp – Vanilla Essence
2-3 tbsp – Milk
Colored sugar sprinkles for decoration

Method –
1. Melt the butter. I just kept it on a burner for 5 minutes, left warm after I switched it off.
2. Add honey and brown sugar to it. Mix so that everything dissolves. Add vanilla essence too. Hold off the milk for now.
3. In a mixing bowl, sift together all the dry ingredients – APF + Baking soda + Baking Powder + Cocoa Powder + Coffee Powder + Salt.
4. Add the dry ingredients to the wet or vice-versa. Now, we are trying to get a tight dough here. Add milk (only if needed) a few drops at a time for this. Don’t just add 2 tbsp of milk because the recipe says so – you may end up with a gooey mess.
5. Pat the dough to form a flat disc, wrap it in a cling wrap and put it away in the fridge for 30 minutes.
6. Preheat the oven at 350F and line a cookie baking tray with parchment paper.
7. Take out the dough and roll it into a sheet about .25 inch in thickness. Since the dough got butter, I did not find it sticking while rolling, but if you do, roll it between sheets of butter paper. If the dough is still hard, let is sit on the counter for 10-15 minutes and then roll it.
8. Now comes the fun part from where my 6 year old takes over. Use cookie cutters to cut out cookies and sprinkle them with decorations. We found the pretty snowflake ones at Bulk Barn. Press down the sprinkles a bit into the cookies so that they stick after baking.
9. Bake the cookies for 10 to 12 minutes. The sides will get slightly browned but there will not be a huge color change.
10. Cool them completely on a wire rack before storing in an air tight container.

IMG_1113 (1)
My notes –
1.I would skip the coffee powder from the next time. ¼ tsp does not lend any coffee flavor and the granules don’t get evenly distributed in the dough, giving a bitter bite in the cookies where they remain.
2.Don’t cook small and big cookies in one batch – the smaller ones bake faster.
3.You may not need milk at all. Don’t add it just because the recipe mentions it.

Choco Vanilla Cookies


I wanted to try a very basic, simple cookie for my first ever cookie baking venture – but Aditi and Nilesh wanted fancy stuff. After a lot of research, I settled down on this recipe at ‘Cooking with Siri’, I jsut decided that I will not create the Halloween owls. The results were great. I told Manish about this and sent him the recipe. He started making them the same time in California and got the same great results!
Jotting down the recipe here, for future reference.

Original Recipe Link – Hoot Owl Cookies at ‘Cooking With Siri’

Ready to go in the oven

Ready to go in the oven

Ingredients –
2-1/2 cups maida/all-purpose flour
3/4 cup unsalted butter, softened ( that is 1 and a half sticks)
1 cup sugar
1 egg
1 tsp vanilla extract
2 tsp baking powder
1/4 teaspoon salt
2 tbsp cocoa powder (I got Hershey’s)
2 tbsp water
1/4 tsp baking soda

Method –

1. Let the butter soften on its own at room temperature. Took about half an hour.
2. In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.
3. Sift together flour, baking powder and salt. I dont have a sifter, so I just mixed the ingredients by hand on a newspaper spread on the kitchen counter.
4. Add 1 cup at a time of the dry mix to the wet creamed mixture.
5. Remove two-thirds of the dough; roll into a square on plastic wrap. Set aside.I was not able to roll it into a square – but a large rectangle rather.
4. Combine together cocoa powder, baking soda and little water in a bowl. Mix so that the cocoa powder is dissolved.
5. Mix the cocoa mixture into remaining dough. I did this by hand. Shape into an cylindrical log. Now, this cocoa dough is a bit on the softer side – kinda tough to roll into a log, but no need to panic.
6. Place chocolate log at one end of the white dough rectangle and roll up. Pinch seams together. Wrap in plastic wrap. Refrigerate for at least 2 hours.
7. Unwrap dough and cut into slices. Place them in a foil covered baking sheet.
8. Bake in an oven preheated to 350° for 13 minutes or until edges are lightly browned. Cool for 2 minutes before removing to a wire rack.

Box full of cookies = Great weekend!

Box full of cookies = Great weekend!

My notes –
1. This is a lot of dough actually and makes like 30 to 40 cookies. I had to freeze a part of it.
2. The cookies expand during baking and should be kept at a distance, maybe only six at a time. Some of mine stuck to each other.
3. The cookies expand and so they are too big. The next time, i will make two logs, so that I get bite sized cookies.
4. The cookies must be cut all of the same thickness.
5. They were a bit soft when right out of the over, but were crunchy after they cooled down – and remain so a day after being stored in an ait tight container.