Crisp-tender M&M cookies made with a combination of butter and shortening for the perfect texture!
Course: Dessert
Servings: 44
Ingredients
198gramsvegetable shortening
156gramsunsalted butter, cold and cut into 1-inch cubes
200gramsgranulated sugar (1 cup)
252gramsdark brown sugar
3wholelarge eggs
1.5tspvanilla extract
539gramsall-purpose flour
1tspbaking soda
2tspbaking powder
1tspkosher salt
426gramsM&Ms
100gramsdark chocolate chips*
100gramswhite chocolate chips*
Instructions
In the mixer fitted with the paddle attachment on medium speed, mix vegetable shortening, butter and both sugars only until barely combined. If there are small pieces of butter left, that's okay.
Add eggs and vanilla extract all at once. Mix on medium speed just enough to break the eggs and let it go for about 15 more seconds, you want to see streaks of eggs not incorporated before adding the flour.
Stop the mixer and add flour, baking soda, baking powder and salt. Mix once again but don't let the flour be fully combined.
Finally add all of the chocolate and finish mixing. If there are pieces of butter you can incorporate those into the dough with your hand.
Scoop the dough with an ice cream scoop and freeze before baking until completely frozen (about an hour or up to overnight). Cookies will be ready to bake once you can indent the top of the cookie dough with your finger, but the middle is still frozen.
Preheat oven to 350 degrees F. Place frozen cookies on a baking tray--separate them from each other as they will expand.
Bake for 12-15 min or until golden brown around the edges but middle still looks soft.
Notes
*As long as you use 200g of chocolate, you can use all dark chocolate, milk chocolate, white chocolate, or any mixture you desire.