- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4 ounces semisweet or milk chocolate, coarsely chopped
- 1/2 cup (1 stick) butter, cut into 8 pieces
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp. vanilla
- 3/4 cup M&M's
Preheat oven to 325 degrees. In a large bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside.
In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave on 50% power for one minute. Stir and repeat for another minute. If chocolate is not fully melted, continue microwaving on 30 second intervals, stirring in between. Let the mixture cool slightly at room temperature, 2-3 minutes.
In a large bowl (or in the bowl of an electric mixer), combine the chocolate mixture, sugar, eggs and vanilla. Mix on medium speed until combined. Gradually add in flour mixture on low speed. Fold in the M&M's with a wooden spoon - do not mix with mixer or the M&M's will break up into little pieces rather than stay whole.
Line baking sheets with silpat liners, or spray them with cooking spray. Drop dough onto cookie sheet by tablespoonfuls, placing them about 1 1/2 inches apart. Bake the cookies until they have slightly flattened and they begin to crack - about 14-15 minutes. The cookies will be soft, but a toothpick should come out clean when inserted into the middle. Let the cookies sit on the baking sheets for 2-3 minutes before removing them to a wire rack to cool completely.
Note: My cookies took longer bake than the original recipe directed. Watch cookies carefully when they have baked for about 13-14 minutes. They will have cracks on the tops when they are finished baking.