Description
Delight in these rich and chewy Chocolate Chocolate Chip M&M Cookies, packed with cocoa powder, semi-sweet chocolate chips, and colorful M&M’s. Perfect for satisfying your chocolate cravings with a delightful crunch and chewy texture in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- â…“ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup M&M’s
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when the dough is ready.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to combine evenly.
- Combine Wet Ingredients: In a separate large bowl, stir the melted unsalted butter with light brown sugar and granulated sugar until well combined. Add the egg and vanilla extract, mixing thoroughly until the mixture is smooth and creamy.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently until just combined to form a cookie dough.
- Add Chocolate and M&M’s: Fold in the semi-sweet chocolate chips and M&M’s evenly throughout the dough, ensuring every cookie gets a good amount of chocolate and candy.
- Scoop Dough: Using a spoon or cookie scoop, place rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter is melted but not hot to prevent cooking the egg when mixing.
- You can substitute M&M’s with other candy-coated chocolates or nuts if preferred.
- For softer cookies, slightly underbake and cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use parchment paper or silicone baking mats to avoid sticking and for easy cleanup.
