M&M Cookies - comparison of 2 recipes

Hosted a gathering for my Uni/Hall friends and their families today, with a baking session for the kids and it was a blast! This was the second time I hosted a kids baking session, the last one was a month ago for my Sec/JC friends. Really had a fun time baking with the kids, maybe this is my calling?? Well, sometime for me to ponder in the long run...

Anyways, when I started planning for this session, I couldn't decide which recipes to choose. The previous session I had blueberry yogurt muffins and Danish Butter Cookies, which were quite well received by the kids (about 5-6 kids). But this time round, there were 13-14 kids! Since there's equipment constraints due to the large number, I had to select something easy to manage and engaging for the kids.

Decided to stick to blueberry yogurt muffins as the recipe is easy to handle, without the need for electric mixer, and is quite a healthy recipe. As for the cookies, decide to go for M&M cookies! Well, all kids love M&M, don't they? Searched the internet for recipes and came across 2 recipes - one by Small Small Baker, and another by Joy of Baking. The 2 recipes use slightly different base ingredients; most noticeable is Small Small Baker uses Cake Flour and baking powder, whereas Joy of Baking uses Plain Flour (All Purpose Flour) and baking soda. I'm quite curious because usually plain flour is used for cookies instead of cake flour, same goes for baking powder vs baking soda.

Naturally I have to test bake both recipes to find out how the end product would turn out. In the end, I prefer the recipe by Joy of Baking even though the recipe by Small Small Baker is simpler with fewer ingredients. (No offence to both bakers for the comparison).

Comparison of ingredients:
Joy of Baking - more complex with more fat and sugar. Uses plain flour, baking soda, salt, unsalted butter, caster sugar and light brown sugar, 1 egg and 1 egg yolk, vanilla extract.
Small Small Baker - very simple, less fat and sugar. Uses cake flour, baking powder, unsalted butter, caster sugar, 2 full eggs.

Comparison of texture and taste:
Joy of Baking - Dough wetter, spreads when baking. More crispy and light/refine texture. Taste richer, more fragrant (due to light brown sugar).
Small Small Baker - dough dryer, doesn't spread much when baking. More crunchy and rough texture. Taste flatter, less fragrant.


M&M Cookies I
(recipe from Small Small Baker)

Ingredients
  • 200g cake flour
  • 4g baking powder
  • 110g unsalted butter
  • 70g caster sugar
  • 1 large egg (about 60g with shell)
  • M&M chocolate
Method
  1. Preheat oven to 180 degree Celsius.
  2. Sift cake flour and baking powder and set aside.
  3. Cream butter and sugar till light and fluffy (in an electric mixer or hand mixer).
  4. Add the egg and mix well.
  5. Add the flour and baking powder mixture gradually until just mixed.
  6. Fold the batter to form a dough. Transfer dough to fridge to chill for about 30 mins.
  7. Using a spoon, scoop a small ball of dough, roll into ball shape and place on parchment/baking paper.
  8. Flatten the ball slightly and press in the M&Ms.
  9. Bake at 180 degree celsius for 12-15 minutes (depending on size of dough).
  10. When ready, let the cookies cool completely on a wire rack before transferring to airtight container.

M&M Cookies II
(recipe from Joy of Baking)

Ingredients
  • 260g plain flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 170g unsalted butter
  • 50g caster sugar (original 130g)
  • 70g light brown sugar (original 140g)
  • 1 egg
  • 1 egg yolk
  • 1 1/2 tsp vanilla extract
  • M&M Cookies
Method
  1. Preheat oven to 180 degree Celsius.
  2. Sift plain flour, baking powder and salt, and set aside.
  3. Cream butter and both sugars till light and fluffy (in an electric mixer or hand mixer).
  4. Add the eggs and mix well.
  5. Add the dry ingredients gradually until just mixed.
  6. Fold the batter to form a dough. Transfer dough to fridge to chill for about 30 mins.
  7. Using a spoon, scoop a small ball of dough, roll into ball shape and place on parchment/baking paper.
  8. Flatten the ball slightly and press in the M&Ms.
  9. Bake at 180 degree celsius for 12-15 minutes (depending on size of dough).
  10. When ready, let the cookies cool completely on a wire rack before transferring to airtight container.

7 comments:

Small Small Baker said...

Pretty! After seeing yours, I want to try the other recipe too!

joyce said...

Thanks! I m now inspired to bake some for my daughters ♥

Elaine said...

Lovely photos ! :) May I know how many cookies do each of the recipe yield?

daydreamer said...

Hi SSB,
Hope you don't mind the comparison ya!

daydreamer said...

Hi Joyce,
Give it a try, kids will love it!

daydreamer said...

Hi Elaine,
Depending on the size, can yield around 30-40 pieces. If giant cookie, only 15-20 pieces.

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