Ricetta dei biscotti con M&M senza glutine

Ingredienti

• 2 cups gluten-free flour (see note) ((10 ounces; 285 grams))
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened ((1 1/2 sticks; 6 ounces; 170 grams))
• 1 cup light brown sugar ((7 1/2 ounces; 212 grams))
• 2 large eggs ((about 4 ounces ; 100 grams out of shell))
• 1 teaspoon vanilla extract
• 2 cups chocolate M&Ms, plus additional if desired, see note

Preparazione

1. 1

   Whisk Ingredients: Whisk together the gluten-free flour, baking soda, and salt in small bowl. Set aside.

2. 2

   Cream Butter: Cream together the butter and brown sugar in a large mixing bowl until a thick paste forms, about 45 seconds. (Use medium speed on a stand mixer and medium-high speed on a handheld mixer.)

3. 3

   Add eggs: Stop mixer. Scrape down bottom and sides of the bowl. Turn mixer on. Add eggs, one at a time, mixing well between each addition. Stop mixer. Scrape down sides and bottom of the bowl. Add vanilla extract. Mix for 20 seconds.

4. 4

   Add flour.: Stop mixer. Add whisked gluten-free flour. Turn mixer to low speed. Mix until a dough forms. Stop mixer. Add the M&Ms. Mix until just combined. Chill dough for 20 minutes while you preheat the oven.

5. 5

   Heat Oven: Preheat oven to 350℉. Line two baking sheets with parchment paper.

6. 6

   Bake: Scoop dough, about two tablespoons each, and round into balls. Place dough onto prepared baking sheet. If desired, press a few additional M&Ms onto each cookie. Space dough about 2-inches apart, as cookies spread during baking.

7. 7

   Cool.: Bake until edges are golden brown, about 12 minutes. Allow cookies to cool on the pan for about three minutes before transferring to a wire rack to cool completely.