@under_baked

M&M Cookies Recipe. Makes 7 large and crunchy cookies. Dough: 87g Unsalted Softened Butter 60g Demarera Sugar 60g White Granulated Sugar 1/8 tsp Salt 25g Eggs 1/2 tsp Baking Powder 1/16 tsp Baking Soda 1/8 tsp Ground Cinnamon 160g All Purpose Flour Chocolate Ganache Filling (optional): 20g Dark Chocolate 20g Heavy Cream For the ganache: Microwave the dark chocolate with heavy cream, and divide into 5g half sphere silicone mold (further read instructions if you do not have half sphere silicone mold). Freeze the ganache until use. For the dough: Preheat your oven to 170C (fan mode off), placing a baking rack at the middle shelf inside the oven. 1. Cream butter with sugars and salt 2. Add the eggs and cream for 2-3 minutes 3. Sift all of the dry ingredients over the butter mixture and incorporate with cutting motions, until the dough is uniform. 4. Using a 5.5cm ice cream scoop, take out 7 dough portions (or using two tablespoons, take out 56g portions). 5. Flatten the dough with your hands and place one frozen ganache half sphere. Alternatively, you can pipe or dollop a cooled down ganache (that has a thicker consistency) into the center of the cookie. 6. Close the cookie on the ganache and shape it like a ball. 7. Place the dough balls on a baking sheet lined with parchment, spacing them evenly about 3-4 cm apart. Stud the balls with m&m chocolates (5 on each cookie). 8. Bake for 20 minutes. Cool down for 15 minutes before serving. Note: M&M are used mainly for decor on top of the cookies, and maintain their nice shape. However, if you'd really like to add them into the cookie dough, you could add about 25g of additional m&m's, and skip the ganache filling. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #christmascountdown #christmasbaking #mnmcookies #christmascookies

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