So – it has arrived. Today is the first day of my new job. I’m starting as the social media producer for MUNCHIES at VICE. Obviously I’m really excited – the first day of anything is always a fun day. I’m a little nervous, as anyone would be when they start somewhere brand new, but my experience with everyone there so far has been awesome and I know today won’t be any different. Plus, I finally get to focus on food all day, every day. I don’t think it gets much better than that. I figured that these cookies would be a good way to transition into the next phase. I make some version of these same chocolate chip cookies more often than I probably should, but they are perfect and the easiest thing to make when I don’t have a ton of time on my hands but still want to present something impressive. But how do you improve on what I consider to be a nearly perfect cookie? With extra chocolate, sprinkles and M&Ms of course. When you’re celebrating, you should be allowed to get a little whimsical. Break out the colors and the funfetti and whatever else you have on hand. I do, in fact, have edible glitter in my cupboard, but I decided to show a little bit of restraint, so consider yourselves lucky. I brought these cookies to Business Insider on my last day of work to say goodbye, and they were gone in a heartbeat. I added just a little bit of corn syrup for texture, and I really think it went a long way, so if you’re not one of those people who’s afraid of living dangerously (oh corn syrup, you’re so misunderstood), go ahead and squeeze a few tablespoons in for an extra chewy texture – you’re already using candy and sprinkles, so why not? Even if you opt out of using corn syrup, though, these are still some seriously wonderful cookies. Chewy on the inside, crispy on the outside, with tons of texture from the chocolate, M&Ms, sea salt and sprinkles – there’s no way you’ll be able to resist.
Brigitta and Kim enjoying blue skies on the ferry to Governors Island.
This past weekend, we went to Rockaway Beach, but a few weekends ago, we got a group of friends together to go to Governors Island. The island is like a giant Central Park in the middle of the water, but with more to do. There are food trucks, free history and art museums, and even hammocks. We try to get out there a few times every summer to have a picnic, hang out and do a lot of nothing. It’s great. My favorite part is that you get to take a ferry there, so it feels like this big trek but in reality it’s not far away at all. We lucked out the day we went – it wasn’t too hot, the sun was shining and the sky was crazy blue, as you can see from the photos. Kramer and I brought some cheese, meat and bread from The Bedford Cheese Shop, and everyone else brought along a little something, too. These cookies probably would have been an excellent addition to an already outstanding spread, but I guess they’ll have to wait until next time.
Adam going for some cheese.
Matt, ever the model.
Kramer + Matt = <3
These two are moving to LA soon – boooo. But in the meantime you can check out Morgan’s web series.
Mike thinking about life (probably).
Robyn and Kramer enjoying some sunshine. Kramer maybe a little more than Robyn.
Kramer took this photo and it really showcases his interest in bridges.
Make your batter.
Fold in your chocolate and M&Ms and top with salt and sprinkles.
Let ’em cool completely before storing.
- 1 cup brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted
- 1 egg
- 1 egg yolk
- 2 tablespoons light corn syrup (optional)
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups chopped chocolate
- 2 cups M&Ms
- sprinkles, for finishing
- sea salt, for finishing
- Preheat your oven to 350 degrees F. Line 4 baking sheets with parchment paper and set aside.
- Place your sugars in the bowl of your mixer. Melt your butter in a microwave safe bowl, then pour it over your sugars. Beat until it's the texture of wet sand, about 3 minutes, scraping down the bowl as needed. Add in your egg, and beat until combined, then add in your egg yolk, and beat until combined. Add in your corn syrup, if you're using it (I find it helps make a chewier cookie) and your vanilla, beat until combined and then scrape down the bowl as needed.
- Whisk together your flour, baking soda and salt. Gradually add it to your batter, scraping down the bowl as needed and beating until just moistened. Fold in the chocolate and M&Ms.
- Scoop out 2 tablespoon sized balls of dough (I use a #30 cookie scoop) and place them on your cookie sheets. Sprinkle with some sprinkles, then your sea salt (I find the sprinkles need to go on first). Bake for 14-16 minutes (depending on your oven), until just beginning to turn golden on the edges and set. Allow the cookies to cool a bit before moving them to another surface to finish cooling completely.
- These cookies will last for up to 3 days in an airtight container at room temperature, or frozen for up to 3 months in an airtight bag.