A package of homemade chocolate chip cookies on my doorstep on Valentine’s Day would win me over in a minute. I recently discovered that shipping drop cookies such as these is really quite easy and they arrive in tact! Plus, it’s like giving gifts at Christmas — just sending cookies to people makes you happier!
Valentine M&Ms add just the right amount of festive color, extra chocolate, and crunch to these soft and chew cookies. I used Martha’s recipe from her Cooking School book because that woman knows her shit when it comes to baked goods. The recipe on the back of the chocolate chip package is a good go-to, but I love trying different recipes for classic treats. So make them yourself using the recipe below or chip in for shipping and I’ll send them to you…
Valentine Chocolate Chip Cookies
Adapted from Martha Stewart’s Cooking School
3 cups all-purpose flour
1 1/2 teaspoons coarse salt
1 3/4 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature*
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cups mini chocolate chips
1 3/4 cups Valentine M&Ms (or change these according to the holiday, duh)
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Whisk together flour, salt, and baking soda.
Cream butter and sugars in the bowl of an electric mixer fitted with the paddle attachment until mixture is very light and fluffy (2-3 minutes). Add eggs one at a time, beating until thoroughly incorporated after each. Stir in vanilla.
Add dry ingredients in three additions, beating until just incorporated after each. Stir in chocolate chips and M&Ms by hand.
Using a 1 or 1 1/2 in. scoop, drop dough on to parchment lined baking sheets about 2 inches apart. For a colorful finish, place a few M&Ms on each formed cookie dough ball and press them in firmly — that way a few of them will show up on the final product.
Bake for 5 minutes, then rotate the sheets top to bottom and back to front and bake for an additional 4 minutes. Allow cookies to cool on cookie sheet for a few minutes or until set, then transfer to a wire wrack to cool completely.
Eat. Or pack and ship to your loved ones, whichever you prefer.