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Ingredients
- 2Â 1/2 c. All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 6 ounce Semisweet chocolate, minced into 1/4-inch pcs
- 3/4 c. Granulated sugar
- 3/4 c. Tightly packed light brown sugar
- 1/4 lb Room temperature unsalted butter
- 2 lrg Large eggs
- 2 tsp Pure vanilla extract
- 3 c. M&M's peanuts
Directions
- Preheat the oven to 350 degrees. In a sifter combine the flour, baking soda and salt. Sift onto a large piece of wax paper and set aside till needed. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate till completely melted and smooth, about 4 to 5 min. Transfer to a 1-qt bowl and set aside. Place the granulated sugar, light brown sugar and butter in a 7-qt bowl. Use a stiff rubber spatula (or possibly a wooden spoon)
- to cream the ingredients together till smooth. Add in the Large eggs and vanilla extract and mix to incorporate. Add in the melted chocolate and mix till combined. Add in the sifted dry ingredients and thoroughly combine. Add in the M&M's, mixing to incorporate. Using 3 heaping Tbsp. of dough for each cookie (approximately 3 ounces), portion 6 cookies, proportionately spaced, onto each of 3 nonstick baking sheets (this is a hefty cookie, so do not crowd). Place the baking sheets on the top and center racks of the preheated oven and bake for 14 min. Remove the cookies from the oven and cold to room temperature on the baking sheets, about 30 min. Store the cooled cookies in a tightly sealed plastic container till ready to serve.
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