Saturday, March 13

::double chocolate m&m cookies::

to show my 8th graders some love the day before spring break, i put springy, Easter pastel m&ms in a classic recipe for double chocolate chip cookies from my old, trusty Hershey's Cocoa baking book. i'd made this double chocolate chip recipe for taylor before since he loves the "chocolate decadence" cookies from blue baker. but this was my first time to try something different with them.

{double chocolate m&m cookies}
adapted from hershey's "perfectly chocolate" chocolate chip cookies.
2-1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) pastel m&ms {or semi sweet chocolate chips}
Heat oven to 375°F. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in m&ms or chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

{pan recipe} Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.
 {image and a recipe from botc}

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