Here is a post to share a recipe for cookies with chocolate m&ms I made just in December, with some m&ms my younger brother Chris gave me for Christmas 🕊 I found the full recipe for the cookies on a beautiful blog called tried and true, and the cookies came out as being so soft, a light gold colour and with a lot of colourful m&ms inside 🌸 please note, although the recipe is not plant based (I often try to post as many natural and plant based recipes as I can, which help to look after and support health and wellbeing) the cookies are so delicious and could be ok in moderation 🤗 I hope the recipe could also be helpful in case you love cookies a lot too, or could be looking after or babysitting small children who could enjoy doing some baking.
Subway style choc chip cookies
Gorgeous, soft and delicious Subway style choc chip cookies. Super easy and fun to make!
- 170 g of unsalted butter, softened
- 3/4 of a cup of soft brown sugar, firmly packed
- 1/4 of a cup of white sugar or caster sugar
- 1 large egg
- 2 teaspoons of vanilla extract
- 2 cups of plain flour
- 2 teaspoons of cornflour (do not skip this ingredient)
- 1 teaspoon of bicarbonate of soda
- 1/2 teaspoon of salt
- 1 and a 1/4 cups of choc chips (about 350g to 400g) (you could also include m&ms or another kind of chocolate you enjoy)
In a large bowl using a mixer (hand held or stand), beat the butter and both sugars together until light and fluffy.
Add the egg and vanilla and beat until thoroughly combined.
In a separate medium sized bowl, whisk the dry ingredients together (flour, salt, bi carb, cornflour).
Slowly mix the dry ingredients into the wet, you will need to finish up doing this by hand if using a hand held mixer as the mixture will become very stiff and would probably break your mixer.
Mix in the choc chips and stir until well combined and evenly distributed.
Cover with glad wrap and chill for a minimum of one hour (this is really important).
Once chilled, remove from refrigerator, preheat the oven to 160 degrees c, Fan Forced, roll the dough into roughly tablespoon sized balls. If you chill for longer than one hour you may need to sit the dough in room temp for 20 minutes before the dough becomes workable.
Line baking trays with baking paper or silicone mats. Evenly space the balls of dough at least 2 inches apart as they flatten down a lot during baking.
Bake for 8-9 minutes until barely golden brown around the edges. Remove from oven and leave to sit on tray for 10 minutes before removing. They will look very soft but will begin to firm up a fair bit upon cooling. Be careful not to over-bake as they will not be soft subway style. If you are looking for the perfect baking time for your oven, do a test batch.
Store in an airtight container once cooled for up to a week- as if they’ll last that long!
Cookie dough can be frozen for a few months, but this is best done once they are already rolled into balls- and they can be put straight into the oven but may need a minute or two longer.
Do you love cookies a lot too, or a different kind of baking?
Sources: subway style choc chip cookies, published on tried and true blog (a link to the blog is here)
Please note: I also wrote an earlier blog post sharing a recipe for choc chip cookies (by Annabel Langbein), in case you could be hoping to find another cookie baking recipe (please check the link)
Disclaimer: please note, the full recipe (and words about the cookies) is from tried and true blog, a beautiful blog with a lot of helpful recipes and images (in case you could be hoping to check the blog, a link to the blog is here)