These chocolate M&M cookies have triple the chocolate with cocoa powder, chocolate chips, and colorful candy-coated M&M's. Crisp edges, a soft chewy middle, and perfectly rich and decadent.
In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add the m&m's and chocolate chips.
Refrigerate the dough for 15 to 60 minutes (or up to 2 days).
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Scoop the dough onto the pan using a large cookie scoop (or about 3 Tablespoons). Bake for 8-10 minutes, or until the edges are slightly crisp, yet soft in the middle. Remove from oven. Use a spatula to shape cookies (while warm) if needed and add more M&M's on top if desired.
Allow cookies to cool on pan for 2-3 minutes and then move to a cooling rack.
Notes
Storing:Store in a covered container for 2-3 days or in the freezer for 3 months.Cocoa: I like to use a mix of 1/2 cup unsweetened cocoa powder with 1/4 cup Dutch processed cocoa powder. Dutch cocoa powder is more neutral-tasting and reacts well to the baking powder and baking soda, which makes the cookies nice and thick. Butter: Set your butter out on the counter about an hour or so before baking to bring to room temperature. If you forget, soften the butter quickly with these tips.