While simple desserts can often be outshone by fancier options, sisters Aimee Murphy and Elizabeth Mounce have created a family favorite that they love to have on hand — their long-perfected chocolate chip cookie recipe that freezes well, cooks perfectly, and has the soft center and crisp edges that seem to encapsulate the ideal of a childhood snack. They often serve as just that, and the sisters keep the freezer stocked for whenever a hungry grandchild wanders in.
Inspired by making chocolate chip cookies with their mother, these simple desserts often receive a holiday twist: for Christmas or Easter, M&M’s can be added, which makes them as fun to look at as they are to eat.
Chocolate Chip Cookies
2 cups cake flour
1⅔ cups bread flour
1¼ teaspoon baking soda
1½ teaspoon baking powder
1½ teaspoon coarse salt
2½ sticks unsalted butter, softened
1¼ cups light brown sugar
1 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla
3 cups chocolate chips
Coarse sea salt
Easter M&M’s
Preheat oven to 350 F. Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time. Add dry ingredients and mix in, then stir in vanilla and chocolate chips. Place in the refrigerator for 1 to 2 hours, then roll into balls and place on parchment paper on a cookie sheet. I use slightly more than ¼ cup per ball. Place M&M’s on top, then sprinkle with sea salt. Bake for about 10 to 12 minutes.