For +/- 20 cookies
- 100 gr unsalted butter, room temperature
- 30 gr granulated sugar
- 100 gr light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 220 gr spelled flour
- 4 gr baking powder
- Pinch of sea salt
- 80 gr dark chocolate chips, or chopped chocolate of your choice + a little extra
- 20 gr chocolate m&m’s + extra to decorate
Add the butter together with the sugars in a bowl of a stand mixer or use an electric hand mixer. Beat until the sugar has been absorbed by the butter, about 5 minutes on medium speed.
Add the egg and vanilla and beat well until the egg is fully incorporated.
Mix flour with baking powder, sieve and add sea salt. Add this to the butter mixture and mix on low speed until the flour is incorporated.
Add the chocolate chips, chop the 20 gr m&m’n and add as well.
Put this in the fridge for half an hour.
Preheat the oven to 170°C, top and bottom heat.
Line a baking tray with a baking mat or parchment paper.
Make +/- 3 cm balls of the dough, place on the baking tray with enough space between each ball and lightly push in a few chocolate pieces and whole m&m.
Place in the oven for 14 minutes.
The cookies will still feel soft when they come out of the oven, that’s normal. Let them cool on the baking sheet for another 5 minutes and then place them on a wire rack to cool completely.
The cookies are chewy on the inside and crispy on the outside, making them ideal.
Store in a cookie tin, so you can keep them for at least 2 weeks.