IngredientsMakes about 3 dozen
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 4 ounces coarsely chopped good-quality dark or milk chocolate
- 1/2 cup (1 stick or 114g) unsalted butter
- 3/4 cup M&M's
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Directions
- Preheat oven to 325F or 160C degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water or in microwave; let cool slightly.
- Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 7-9 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days. (IF THEY LAST THAT LONG!)
