Delicious Chocolate "Bits" Cookies

I've never made a particularly good chocolate chip cookie and honestly, most of the time I just do break-and-bake.

But, while we were watching the Grammy's, Jacob said he was craving something sweet...  and I jumped at the opportunity to try another recipe.

I knew that I had the ingredients for chocolate chips, but that I would have to be creative on what to use as the chocolate. I decided on the Valentines Day M&Ms and semi-sweet chocolate cubes.

I made slight alterations to the recipe found here. The cookies turned out great! I even got a raving review from one of my coworkers.

Chocolate "Bits" Cookies

Ingredients

1 & 1/2 sticks unsalted butter, softened

3/4 cups brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups mini chocolate chips/mini m&ms/ semi-sweet chocolate

Steps

1. In a large bowl (I used my KitchenAid Mixer), beat the room temperature butter on medium speed until smooth.

2. Add both sugars and mix together until fluffy.

3. Mix in egg and vanilla thoroughly. Scrape everything to the bottom of the bowl and mix well.
4. Slowly mix in the dry ingredients. The dough will get very thick, so if you're using a KitchenAid, make sure the top of the mixer is locked down.
5. Add your chocolate. I used a chopped up semi-sweet chocolate bits and chopped up M&Ms. Mix until chocolate is just mixed in.

Put plastic wrap on bowl or put dough in airtight plastic container. Put in the refrigerator for at least one hour. This helps everything bind together and be thick cookies when they are cooked. (If you don't want to wait for an hour, I placed mine in the freezer for about 20 minutes and it worked great.)

Take dough out of the refrigerator and let come to room temperature while the over preheats to 350 degrees. Line a baking sheet with parchment paper. Roll dough into one-inch balls and place them on the baking sheet two inches apart. Bake for 9 to 11 minutes or until edges are just golden brown.

I took a batch of these to work and put them in the break room for staff to enjoy. Later that day, I got an all-staff email from someone saying they were the "BEST COOKIES EVER!" and that they must have the recipe. I'll repeating this one! Simple and delicious! The cornstarch really makes the cookies moist and thick- good touch!