2 cups all-purpose flour
2 tsp baking powder
2 cups granulated sugar
1/2 cup butter
4 squares unsweetened baking chocolate, chopped
4 large eggs, lightly beaten
2 tsp vanilla extract
1 3/4 cups M&Ms chocolate mini baking bits
Additional granulated sugar
- Combine flour and baking powder; set aside. In 2-quart saucepan over medium heat combine 2 cups sugar, butter and chocolate, stirring until butter and chocolate are melted; remove from heat. Gradually stir in eggs and vanilla. Stir in flour mixture utnil well blended. Chill mixture 1 hour. Stir in M&Ms chocolate mini baking bits; chill mixture an additional 1 hour.
- Preheat oven to 350ยบ. Line cookie sheets with foil. With sugar-dusted hands, roll dough into 1-inch balls; roll balls in additional sugar. Place about 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes. Do not overbake. Cool completely on wire racks. Store in tightly covered container.
Makes about 5 dozen cookies.
This is a recipe I've made before but it goes over so well I had to share it. I found it in "The Cookie Bible." Some say it's like a brownie in cookie form. Whatever you call it, it's good.The ingredients:
Chocolate, butter and sugar...things don't get much better than that.
The melted chocolate and sugar smelled great. I kind of wanted to try it plain (but I didn't).
After melting the chocolate and sugar, I added the eggs and vanilla.
The eggs and vanilla made the chocolate mixture much smoother and runnier.
Here is the chocolate mixture as I prepared to stir it into the dry ingredients.
Here is the finished dough right before I covered it and put it in the refrigerator to cool for an hour.
After it had cooled for an hour, I took the dough out and stirred in the baking M&Ms. Baking M&Ms are just like regular M&Ms only smaller (and cuter).
Here is the finished dough after it had cooled yet another hour. It was ready to roll into balls and bake.
After rolling the dough into balls, I rolled those balls in granulated sugar and placed them on the foiled-lined cookie sheets.
I baked the cookies for right about 10 minutes per batch. I let them cool on the cookie sheet for about 1 minute before transferring them to a wire rack to cool.
The finished product: these are super-rich and very delicious. When they are warm and fresh, they are moist and chocolatey. The next day they take on a brownie-like quality with a chewier consistency and a more intense chocolate flavor. These may be one of the only cookies I've ever made that taste better the next day than they do fresh. The M&Ms make them very kid friendly but the small size and interesting texture make them good adult fare as well.
After melting the chocolate and sugar, I added the eggs and vanilla.
The eggs and vanilla made the chocolate mixture much smoother and runnier.
Here is the chocolate mixture as I prepared to stir it into the dry ingredients.
Here is the finished dough right before I covered it and put it in the refrigerator to cool for an hour.
After it had cooled for an hour, I took the dough out and stirred in the baking M&Ms. Baking M&Ms are just like regular M&Ms only smaller (and cuter).
Here is the finished dough after it had cooled yet another hour. It was ready to roll into balls and bake.
After rolling the dough into balls, I rolled those balls in granulated sugar and placed them on the foiled-lined cookie sheets.
I baked the cookies for right about 10 minutes per batch. I let them cool on the cookie sheet for about 1 minute before transferring them to a wire rack to cool.
The finished product: these are super-rich and very delicious. When they are warm and fresh, they are moist and chocolatey. The next day they take on a brownie-like quality with a chewier consistency and a more intense chocolate flavor. These may be one of the only cookies I've ever made that taste better the next day than they do fresh. The M&Ms make them very kid friendly but the small size and interesting texture make them good adult fare as well.
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