Last week, I needed a win. I needed a win badly.I was reeling from a personal tragedy, having a difficult time getting myself out of bed in the morning, and couldn’t get any recipes to work properly. I suffer from depression and anxiety, so some of this is just part of my normal life, but there’s something about having recipes—something with which I am supposed to have some modicum of talent and control—repeatedly fail that sends me into a tailspin.
Exhibit A: That time I obsessively made 18 babkas.I woke up Friday morning determined to get one recipe to work. Just one. Something I thought would be easy and only take two or three tries: a chocolate variation on my single-serving One Big Chocolate Chip Cookie. Using that recipe as a guide, I started mixing…and then proceeded to have many, many fails.Over the course of two hours, I ran the gamut of cookie failure. Too flat, too puffy, too dry, too chemical-tasting—you get the idea. Here are four of them:But then I looked at my tried & true Double Chocolate Cookie recipe and realized I hadn’t tried blooming the cocoa, a method of heating it with butter and sugar that produces a richer chocolate flavor. As with the large-batch cookies, this quick and easy process turned out to be key to my One Big Chocolate M&Ms Cookie success!Also, crucial to cookie success? Underbaking. If you bake this cookie until it’s fully done, you’ll end up with a chocolate M&Ms frisbee. This is because cocoa powder tends to dry things out and also because I use a teaspoon of water here in place of the usual egg (a little trick I learned from the regular chocolate chip version). Underbaking will yield crisp-chewy edges, a crackly top, and a soft, fudgy center. Yesssss.I had a bunch of M&Ms leftover from making Monster Carmelitas last month, so that’s what I chose to use as my cookie mix-in. I love the contrast of the melty chocolate centers, crispy candy shells, and brownie-like cookie, but feel free to put whatever you want into this cookie base. Regular semisweet chocolate chips, white chocolate, mini peanut butter cups, walnuts—whatever you have around. It’s almost certainly guaranteed to be a win. And really, when is a big cookie not a win?
One Big Chocolate M&Ms Cookie
makes one large cookie
1 tablespoon unsalted butter
1 tablespoon natural unsweetened cocoa powder
2 tablespoons light brown sugar, packed
1 teaspoon water (not cold)
1/8 teaspoon pure vanilla extract, optional
2 tablespoons + 1 teaspoon all-purpose flour
1/8 teaspoon baking soda
pinch of Kosher or sea salt
2 tablespoons M&Ms candy
Preheat oven to 350F. Line a baking sheet with parchment. Set aside.
In a small bowl, combine butter, cocoa powder, and brown sugar. Microwave in 15-second increments, stirring in between until melted together. Alternatively, you may do this in a saucepan on the stove over medium-low heat.
Mix in water and vanilla. Add flour, baking soda and salt, and whisk with a fork until a soft dough forms. Use a silicone spatula or spoon to mix/fold in M&Ms.
Use your hands to form dough into a ball and place on parchment. Dot with additional M&Ms (for aesthetic purposes), if desired. Bake for 12-13 minutes or until the top is crackly and the cookie appears a bit underdone.
Let cookie cool on the pan for 5-7 minutes before using a spatula to remove it to a plate. Enjoy.