Name: Double Chocolate M&M Cookies
Ingredients: Butter: Unsalted butter is essential for a soft, chewy texture. It also helps in creating that melt-in-your-mouth feel that makes these cookies irresistible.; Sugar: Both granulated sugar and brown sugar are used. The granulated sugar adds sweetness, while the brown sugar gives a touch of caramel flavor and moisture to the cookies.; Cocoa Powder: Unsweetened cocoa powder is key for the deep chocolate flavor. It adds richness and makes the dough extra chocolatey.; Eggs: Eggs bind the ingredients together and contribute to the soft, chewy texture. Make sure your eggs are at room temperature for the best results.; Flour: All-purpose flour is used to give the cookies structure. The flour needs to be measured carefully to avoid dense cookies, so consider spooning and leveling the flour.; Baking Soda and Salt: Baking soda helps the cookies rise, while a pinch of salt enhances the overall flavor, balancing out the sweetness.; Chocolate Chips: Semi-sweet or dark chocolate chips are preferred for their balanced sweetness and rich flavor. You can also use milk chocolate for a sweeter taste.; M&M Candies: The colorful M&Ms not only add crunch and sweetness, but they also make the cookies visually appealing, perfect for any celebration or special occasion.

Description

Make these Double Chocolate M&M Cookies for a rich, chewy treat. Packed with chocolate and colorful M&Ms, they’re perfect for any occasion!

Ingredients

Butter: Unsalted butter is essential for a soft, chewy texture. It also helps in creating that melt-in-your-mouth feel that makes these cookies irresistible.
Sugar: Both granulated sugar and brown sugar are used. The granulated sugar adds sweetness, while the brown sugar gives a touch of caramel flavor and moisture to the cookies.
Cocoa Powder: Unsweetened cocoa powder is key for the deep chocolate flavor. It adds richness and makes the dough extra chocolatey.
Eggs: Eggs bind the ingredients together and contribute to the soft, chewy texture. Make sure your eggs are at room temperature for the best results.
Flour: All-purpose flour is used to give the cookies structure. The flour needs to be measured carefully to avoid dense cookies, so consider spooning and leveling the flour.
Baking Soda and Salt: Baking soda helps the cookies rise, while a pinch of salt enhances the overall flavor, balancing out the sweetness.
Chocolate Chips: Semi-sweet or dark chocolate chips are preferred for their balanced sweetness and rich flavor. You can also use milk chocolate for a sweeter taste.
M&M Candies: The colorful M&Ms not only add crunch and sweetness, but they also make the cookies visually appealing, perfect for any celebration or special occasion.

Instructions

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.
Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat the mixture until it’s light and fluffy. This will help the cookies have a soft, chewy texture.
Add the eggs and vanilla: Once the butter and sugar are well combined, add the eggs, one at a time, followed by the vanilla extract. Beat the mixture until it’s smooth.
Mix the dry ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough is just combined. Be careful not to overmix, as this can lead to tough cookies.
Fold in the chocolate chips and M&Ms: Gently fold in the chocolate chips and M&Ms, ensuring they are evenly distributed throughout the dough.
Chill the dough: For the best texture, chill the cookie dough in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking, giving them a thicker, chewier texture.
Scoop the dough: After the dough has chilled, scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you want larger cookies, you can use a 1.5-inch cookie scoop for bigger portions.
Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the center is still slightly soft. Don’t worry if they look a little underbaked—carryover cooking will finish them off as they cool.
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures they hold their shape and don’t crumble.