This is a spin on the classic chocolate chip cookie- the M&M’s actually make them even more appealing (if that is even possible). This recipe is simple and makes the perfect chewy cookie- just be sure to find the right timing for your oven, because if you bake for a minute too long the cookies will turn out crunchy (not a bad thing either way).

260 g all purpose flour, 1/3 can be replaced with whole grain
1 tsp baking soda
¼ tsp salt
170 g  unsalted butter, room temp
120 g sugar
120 g ligth brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla paste or vanilla sugar
200 g chocolate chips (can chop a chocolate bar into chunks)
2 handfuls of M&M’s

Makes 18 large cookies

1. Preheat the oven to 180 degrees (celsius). Line two baking trays with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt and set aside.
3. Chop the chocolate into chunks and set aside too.
4. In a large bowl beat the soft butter and both sugars using a mixer until light and fluffy (2-3 min). Add the egg and egg yolk along with the vanilla and beat until incorporated and smooth.
5. Use a spatula to gently stir in the dry ingredients to the butter mixture. Then stir in the chocolate chips or chunks. Do not overmix and do not use a mixer!
6. Use an ice cream scoop or a regular spoon to create balls of dough and place 9 on each baking tray. Flatten the balls a little bit.
7. Place the M&M’s on top of each cookie and press it in the dough (3-4 candies for each cookie).
8. Bake the cookies one tray at a time for approximately 12 min. When they are done the edges will be golden, but the center still soft. They will set as they cool and still be chewy. Leave them to cool before removing from the tray.
9. If you prefer crunchier cookies- bake for a minute or two longer.

Recipe: Ārija Avota
Photo: Oto Avots