Crunchy M&M Cookies

Recipe: Kadek Kristi Hellen

Ingredients:

200g Low Protein Flour (I used Cake Flour)

130g Salted Butter

50g Vegetable Oil

100g Icing Sugar (I used 80g)

50g Brown Sugar (I used Soft Brown Sugar)

1 tsp Fresh Milk

1 tsp Baking Soda

200g Almond Nibs (Roasted) (I used roasted almond nibs and groundnuts) 

1 tsp Vanilla Essence

2 Egg Yolks and 1 Egg White (I used C grade)

75g M&M Chocolate

35g Chocolate Chip

Method:

Preheat oven to 140C and line the cookie sheets with parchment paper.

Prepare dry ingredients: Sift flour and baking soda.  Keep aside.

Beat butter, vegetable oil, icing sugar and brown sugar until light and fluffy.

Add in egg one at a time mix well.  Add in flour mixture, fresh milk and vanilla and beat until incorporated.

Add in almond nibs, chocolate chip and chocolate M&M, stir it.

Use a tablespoon to scoop the dough then drop it onto the prepared baking sheets.

Bake for around 20 minutes or until golden brown around the edges.

Transfer to a cooling rack for proper cooling.

To store, keep in an airtight container.

(Kim's notes: you may add about 1 tablespoon of chocolate paste or removed 10g from 200g flour and substitute with cocoa powder to get more darker colour/chocolatey.  Taste wise is good for those who preferred a crunchy cookies.)