Soft M&M Chocolate Chip Cookies

I wasn't remotely looking for a new favorite chocolate chip cookie recipe. I have a few favorites that I stick to every time. But the other night when a dessert craving hit I decided that I should look for a new recipe to make. After all, making repeat recipes makes it impossible to use my usual justification for baking: "I need to make and eat this because I have to post on the blog."  So, I stumbled on this cookie recipe and since I had everything on hand I made it.

...And then I made it again not even a full day later because they were just that good.

I had a good feeling about the pudding mix in the recipe because I've tried cookie recipes with cornstarch and liked the results. Averie points out that you can use cornstarch instead of the instant pudding mix for similar, though not identical/as good results. I would stick with the pudding mix. I know this isn't quite a typical thing to have in the pantry, but I always stock up on a few boxes when it's on sale for $1 a box at the grocery store. It's in more recipes than you'd think.

I like a soft, chewy cookie that almost seems like it's underbaked. It needs to have a slight crunch on the outside, but the inside should be gooey when it comes out of the oven. I realize there are a lot of people out there who like overdone cookies. My stepdad is one of those people and that's perfectly fine. If I had the choice of overdone cookie or no cookie at all I'd enjoy the overdone cookie in a heartbeat. But for people who would choose overdone over underdone, this is not the cookie recipe for you.

These cookies are perfect--big, buttery, soft, moist, slightly crisp on the outsides... I've eaten way too many in the past 24 hours so I'm going to stop with the adjectives before I have to get up to get another. I added M&Ms and chocolate chips like Averie, but you could use this base and throw in any number of add-ins. They also come together SO easily. You may have already sworn yourself to another cookie recipe, but cookie commitment is meant to be broken. These are fantastic.

Soft M&M Chocolate Chip Cookies
Recipe from Averie Cooks

Yield: 15 large cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: about 3+ hours, for dough chilling

Ingredients 

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix (not sugar-free and not 'cook & serve'), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M's mixed into the dough + about 1/2 cup for placing on top of dough mounds

 Directions:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (or cornstarch), baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&Ms, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form 15 equal-sized mounds of dough, roll into balls, and flatten slightly.
5. Add about 1 tablespoon M&Ms to the top of each dough mound.
6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.