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Chip Chip Hooray!

Posted By Bakerella On May 19, 2013 @ 11:13 pm In Cookies | 77 Comments

Chocolate Chip Confetti Cookies [1]

Chocolate Chip Confetti Cookies!

Get in my mouth. Right now. It’s cookie time!

Confetti Cookie Ingredients [2]

Okay, anytime is cookie time in my book. How about you?

I made these chocolate chip cookies using a few extras that I had on my counter.

Chopped Pecans [3]

Leftover pecans from last weekend’s Hummingbird Cake [4] that I chopped up.

Pastel M&M's [5]

Pastel M&M’s leftover from Easter. These were hiding under a pile of different color candy melts I had on the counter or else they would have already been gone by now.

Chocolate Wafers [6]

E. Guittard semi-sweet chocolate wafers. I still had a box from the last time I made Jacques Torres’ Chocolate Chip Cookies [7]. And now I don’t think I can make chocolate chip cookies with little baby morsels ever again. Okay, that’s not true. But seriously, try making chocolate chip cookies with these chocolate baking discs sometime. Holy yum. I picked mine up at Williams-Sonoma.

Cookie Dough [8]

Mix up the dough and add in the pecans. That is if you want. You can also leave them out.

Mixing Dough [9]

Add in some M&M’s. Any color combo you like.

Chocolate Chip Confetti Cookie Dough [10]

And stir in the chocolate.

Dough it!

Cookies [11]

Scoop them and bake them right up.

Chocolate Chip Confetti Cookie Dough [12]

Or coat the tops in confetti sprinkles for a little more fun.

Chocolate Chip Confetti Cookies [13]

Chocolate Chip Confetti Cookies.

Big Bite [14]

It’s like a party in every bite.

Chocolate Chip Confetti Cookies

Servings: 2 dozen cookies

Ingredients

  • 2 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 3/4 cup pecans, finely chopped
  • 1 1/2 cups M&M's
  • 2 cups semisweet chocolate wafers – or morsels : )
  • Confetti sprinkles
  • Sea salt

Instructions

  1. Sift together flour, soda and salt with a wire whisk and set aside.
  2. In a mixer, cream butter and sugars together for about two minutes until light and fluffy.
  3. Add eggs and vanilla and mix until combined.
  4. On low, add flour mixture and mix until just combined.
  5. Stir in chopped pecans, M&M's and chocolate wafers.
  6. Chill dough for about 30 minutes.
  7. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  8. Scoop chilled dough with a 2-inch scoop. Gently press tops in a small dish of confetti sprinkles and place 2 inches apart on cookie sheet. Note: If using regular M&M's you can top with primary color confetti sprinkles to match.
  9. Sprinkle tops with sea salt if desired.
  10. Bake for about 16 minutes or until lightly brown. If using a smaller scoop, then bake for about 12-14 minutes. Transfer cookies to a wire rack to cool and repeat with remaining cookie dough.
  11. Enjoy warm with a big glass of milk.
Source: Bakerella.com

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URLs in this post:[1] Image: http://www.flickr.com/photos/bakerella/8756357552/[2] Image: http://www.flickr.com/photos/bakerella/8756358452/[3] Image: http://www.flickr.com/photos/bakerella/8756358144/[4] Hummingbird Cake: http://www.bakerella.com/hummingbird-cake/[5] Image: http://www.flickr.com/photos/bakerella/8755237675/[6] Image: http://www.flickr.com/photos/bakerella/8756358474/[7] Jacques Torres’ Chocolate Chip Cookies: http://www.bakerella.com/jacques-torres-chocolatey-chocolate-chip-cookies/[8] Image: http://www.flickr.com/photos/bakerella/8755237415/[9] Image: http://www.flickr.com/photos/bakerella/8755239431/[10] Image: http://www.flickr.com/photos/bakerella/8756358330/[11] Image: http://www.flickr.com/photos/bakerella/8755236885/[12] Image: http://www.flickr.com/photos/bakerella/8755237289/[13] Image: http://www.flickr.com/photos/bakerella/8755237449/[14] Image: http://www.flickr.com/photos/bakerella/8756357578/[15] Print recipe: #

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