Monday, May 23, 2016

Coconut Oil M&M Chocolate Chip Cookies

Fun and classic, these Coconut Oil M&M Chocolate Chip Cookies are a cinch to make and stay soft for days!

Just like these {Perfect} Soft + Chewy Coconut Oil Chocolate Chip Cookies, these cookies are fool proof. You can make the dough by hand or use a mixer. It's easy either way!

There are a few tricks to think about when making these cookies, just like the original chocolate chip:
  1. Do not melt the coconut oil completely in the microwave. Melt almost completely then whisk or stir to allow the rest to melt.
  2. Use light colored cookie sheets and line with parchment paper or silicone mats. 
  3. Bake only one cookie sheet at a time. The cookie sheet on the bottom rack will not cook as evenly as the top and will not brown, thus having a doughy and raw texture that will fall apart easily.
  4. Use ingredients that are fresh and not expired. That old and expired baking soda we all seem to have in our pantries will not do as good a job as a new box! It's worth it, I promise!
  5. Do not overpack the flour into the cup. This would result in a dry cookie and extra crumbly dough. Many bakers are a fan of the scoop and level technique, which works well. I like to fluff the flour in the bag or container with a metal whisk or spoon, then lightly scoop the flour and level.
  6. Shape the dough into a cylinder shape when ready to bake. You want the dough ball to be taller instead of wider. I like to slightly flatten the tops to make sure there won't be a "bump" on the top of the baked cookie. 
  7. Try to not let the cookies get too brown when baking. You want the cookies to be underbaked to ensure a soft and chewy cookie. Remember that the cookies are going to continue to cook while they rest on cookie sheets after being baked. For my oven, 10 minutes baking time is perfect.  
  8. I like the crinkly top on these cookies but to smooth them out, just roll the cookie dough balls in your hands first before shaping into a cylinder.

Coconut Oil M&M Chocolate Chip Cookies
Makes about 2 1/2 dozen cookies
  • 2 1/2 cups all purpose flour
  • 3/4 cup light brown sugar, packed
  • 3/4 cup mini M&M's
  • 1/2 cup mini chocolate chip cookies
  • 1/2 cup plus 2 tablespoons coconut oil
  • 1/2 cup white granulated sugar
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 egg plus 1 egg yolk
Preheat oven to 350 F and line light colored cookie sheets with parchment paper.

In a medium sized bowl, whisk together flour, baking soda, cornstarch, salt, M&M's, and chocolate chips. Set aside.

In a large microwave safe bowl, add coconut oil (1/2 cup plus 2 tablespoons) and microwave until almost melted. After removing from the microwave, stir to allow the coconut oil to melt fully. Whisk in water and sugars until fluffy. Next, whisk in vanilla, the egg and the egg yolk until combined. 

Next, add dry ingredients into the wet. Stir to combine. The dough will be thick and soft to touch. 

When ready to bake, take two tablespoons of dough and roll into a cylinder shaped ball and place on prepared cookie sheet, about 2 inches apart (Six cookies every quarter sheet pan). Bake for 8 to 12 minutes, or until very lightly browned, but still gooey in the middle. Allow to rest on cookie sheet for 3 to 5 minutes before moving to cooling rack to cool completely. Enjoy!

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