Living life in the carpool lane..

Chocolate Chip Cookies w/ m&ms – Ghirardelli

Posted on: November 8, 2014

I’m always on the look out for a good chocolate chip cookie recipe.  M wanted some chocolate chip cookies with m&ms baked in.  I found a recipe on the bag of m&ms, but wanted to see what else what out there.  The recipe I used was found on the back of a bag of Ghirardelli dark chocolate chips.  I will type out the recipe below and then tell you what sort of modifications I made at the end.

2 1/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C (2 sticks) Butter, softened, not melted
3/4 C White Sugar
3/4 C Brown Sugar
2 tsp Vanilla Extract
2 Eggs
2 C Ghirardelli Semi-Sweet Chocolate Chips

Preheat oven to 375deg F.  Stir flour with baking soda and salt; set aside.  Beat butter with sugar and brown sugar at medium speed until creamy.  Add vanilla and eggs, one at a time, mixing on low-speed until incorporated.

Gradually blend dry mix into creamed mix.  Stir in chocolate chips.  Drop by tablespoon onto ungreased cookie sheets.  Bake for 9 to 11 minutes or until golden brown.

My modifications:

  • White and brown sugars – When using my 1/4C measuring cup, I under-measured each 1/4C increment.  It wasn’t drastic, but I know I put less than what the recipe was asking for.  The result was a cookie that wasn’t too sweet.  The m&ms compensated for a lot of the sweetness.
  • m&ms – Because M was asking for m&ms in the cookies, I started off by putting 1/2C of m&ms, then 1/2C of the chocolate chips.  Then I just eyeballed adding the more m&ms or chips to my liking.
  • Chilled dough – The recipe didn’t require the dough to be chilled, but in my previous cookie baking experiences, I’ve had better results when I let the dough sit and chill in the fridge.  I would make the dough in the morning and bake the cookies after lunch or during nap time.  That gave the dough about 3-4 hours in the fridge.
  • Baking time – I baked my cookies for 10 minutes.  They seemed a bit undercooked, but leaving them on the cookie sheet for about 5-10 minutes cooks them the rest of the way through.

My thoughts?

I really loved this cookie.  It’s soft and stays soft after it cools down completely.  The actual cookie part isn’t sweet at all.  The chips and m&ms add enough sweetness without being overkill.  M LOVES these cookies straight out of the oven while the chips and m&ms are still a little melted.  I’ve made these cookies twice and have had successful batches every time.


Fresh baked cookies anyone?!

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3 Responses to "Chocolate Chip Cookies w/ m&ms – Ghirardelli"

Great post! 🙂

Thank you! I’m glad you enjoyed it!

[…] Chocolate Chip Cookies w/ m&ms – Ghirardelli […]

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