M&M Soft-Baked Cookie

Here's the first cookie recipe on Palette Avenue ! Decided on M&M since Christmas is coming and I wanted to do something colorful for the festive season .

I made mostly the large ones (50g each) because they are easier to manage . Do note that this recipe spreads A LOT so do space the batter way apart before baking . Otherwise the cookies will end up sticking all together . Alternatively , you could replace the butter in this recipe with shortening so it won't spread as much . Cookies are one of the easiest to bake in my opinion so try this out !

If you pay close attention to the pictures , there aren't any red and green M&M on the cookies because I have other plans for them ! It will be up on my next post .  ;-)

For the recipe that i'll be sharing , I placed the M&M on the cookie instead of mixing them in because I wanted them to be obvious instead of hiding inside the cookies . You could mix some in the batter and keep the rest for the topping too . For scooping of batter , I used an ice cream scoop for the big cookies so that it will turn out round , otherwise it will be oddly shaped like the smaller cookies in the above pictures which I don't mind at all .

Here's the recipe:

Yield: 12 big cookies / 60 small cookies

Ingredients:

• Brown Sugar - 2/3 cup (130g)    
• White  Sugar - 1/3 cup (60g)
• Butter - 2/3 cup (150g)
• Egg - 1.5nos (65g)
• Vanilla Essence - 1 tsp
• Plain Flour - 1 2/3 cup (210g)
• Baking Soda - 3/4 tsp
• Salt- 3/4 tsp
• M&M Chocolate - 1 cup (240g)

Direction:

Combine brown sugar , white sugar , butter , egg and vanilla essence . Mix till homogeneous before adding plain flour , baking soda and salt . Scoop 50 g of batter on baking tray and sprinkle with M&M .

Preheat oven to 180°C and bake for 12 - 15 minutes depending on your oven . Allow cookies to cool down before transferring them for serving or storing .


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Hazelnut Chocolate Brownie (Chewy)

To continue from my previous Blondies recipe post , here's the brownie recipe! This recipe gives a rich chocolaty and chewy brownie . It would go well with walnuts too!

The taste would greatly depend on the type of chocolate used . If you look at the recipe below , the chocolate is the main ingredient of the entire recipe! So don't save on the chocolate for a better flavor . Lower grade chocolate tends to give a . . . diluted chocolate taste I would say . If you could use Valrhona, that would be awesome in my opinion . Haha . 

Some brownies do come with frosting , i'll definitely try them another time with another brownie combination . :) This recipe would require you to melt chocolate under heat , so do be careful because they do get burnt easily . Alternatively , you could choose to either melt the chocolate in the microwave or the baine marie method to have a better heat control . Don't microwave it for too long though , it will get burnt too ! I'll usually do it 20 seconds each time under high heat mode , remove bowl to stir a little before continuing another 20 seconds and so on , till chocolate melts completely . 

However , for this recipe , I melted the chocolate under medium heat over stove . It's important to remove the pot from the stove every once in a while to prevent the chocolate from being over heated because once it is burnt , it is irreversible .  

Here's the basic brownie recipe for now: 

Yield: A tray of 13 inch x 9 inch

Ingredients:

• White Sugar - 1/2 cup (100g)
• Butter - 2 Tbsp (30g)
• Water, hot - 2 Tbsp (30g)
• Chocolate - 1 1/2 cup (225g)
• Eggs - 1 nos (55g)
• Vanilla Essence - 1/2 tsp
• Plain Flour - 2/3 cup (80g)
• Baking Soda - 1/4 tsp
• Salt - 1/2 tsp
• Hazelnut, chopped - 50g

Direction:

Combine white sugar, butter and water in a pot. Mix well and heat it up under medium heat over stove . Add in chocolate and stir gradually , removing pot from stove every once in a while . Stir until chocolate melts completely and remove from heat . Add in eggs and vanilla essence . In a separate bowl , combine the remaining dry ingredients except for hazelnut and add into the mixture. 

Lastly , fold in chopped hazelnut . Transfer mixture into a 13 inch by 9 inch tray . Preheat oven to 160°C and bake brownie for 18 - 20 minutes , depending on your oven .  After baking , allow it to cool for 20 minutes . 

Palette Avenue : All content and images belong to Palette Avenue . If you would like to republish or reuse any of the images or recipes, kindly link back to this post .