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This double chocolate M&M cookie recipe transforms ordinary cookies into a decadent treat that balances rich chocolate flavor with the colorful crunch of candy-coated M&M's. The combination of cocoa powder, chocolate chips, and mini M&M's creates a chocolate lover's dream that's perfect for any occasion.
These cookies became my signature potluck contribution after I brought them to a neighborhood gathering last summer. Three families asked for the recipe before the evening ended and my kids now request them for their lunchboxes weekly.
Ingredients
- 1 cup melted butter: adds richness and helps create that perfect chewy texture
- 1 cup packed light brown sugar: provides moisture and a caramel undertone that enhances the chocolate
- 2 large eggs: give structure and help bind everything together
- ½ teaspoon almond extract: offers a subtle complexity that elevates the chocolate flavor
- 2 teaspoons vanilla extract: provides warmth and depth to the overall flavor profile
- 1 ½ cups all purpose flour: creates the perfect foundation for these decadent cookies
- 1 cup Ghirardelli unsweetened cocoa powder: delivers intense chocolate flavor without excessive sweetness
- 1 teaspoon kosher salt: balances the sweetness and enhances all other flavors
- 1 ½ teaspoons baking soda: ensures proper rise and texture
- 1 package milk chocolate chips: divided for both mixing in and topping the cookies
- 1 package mini M&Ms: divided adds color contrast and a delightful candy crunch
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to exactly 350 degrees F. Line a baking sheet completely with parchment paper ensuring no exposed metal that could cause sticking. The parchment prevents spreading and makes cleanup effortless.
- Mix Wet Ingredients:
- In a large mixing bowl combine the melted butter with brown sugar and mix until completely blended with no visible sugar granules. This creates the base for a chewy cookie. Add eggs almond extract and vanilla extract mixing until the mixture looks uniform and slightly fluffy.
- Add Dry Ingredients:
- Carefully add flour cocoa powder kosher salt and baking soda to the mixing bowl. Beat just until incorporated being careful not to overmix which would result in tough cookies. The batter will be quite thick and fudgy at this point.
- Incorporate Mix-ins:
- Gently fold in the milk chocolate chips and mini M&Ms using a spatula or wooden spoon reserving about ¼ cup of each for topping. This ensures even distribution throughout while saving some for an attractive finish.
- Shape and Top Cookies:
- Using a 2 Tablespoon cookie scoop drop dough portions two inches apart on your prepared cookie sheet. Take the reserved chocolate chips and mini M&Ms and press 5 or 6 pieces onto the top of each cookie before baking. This creates an appealing appearance and ensures visible candy in every cookie.
- Bake to Perfection:
- Bake for exactly 10-12 minutes watching carefully. The cookies will appear slightly underbaked but not runny when done. This technique creates a perfectly soft center with slightly crisp edges. Allow them to cool on the baking sheet for 5-10 minutes as they will continue cooking from residual heat before transferring to a wire rack.
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My family cookie tradition started with this recipe when my daughter wanted something special for her science fair celebration. The vibrant M&Ms against the dark chocolate cookies made them instantly popular and now I keep bags of M&Ms on hand specifically for emergency cookie cravings.
The Cocoa Powder Makes All The Difference
The quality of cocoa powder significantly impacts these cookies. Ghirardelli unsweetened cocoa powder creates a rich depth of flavor that cheaper varieties simply cannot match. After testing multiple brands I discovered that premium cocoa makes the difference between good cookies and exceptional cookies. The slight acidity of highquality cocoa also helps activate the baking soda creating the perfect rise and texture. If you cannot find Ghirardelli Hersheys Special Dark offers a good alternative with its deep color and robust flavor profile.
Make-Ahead Options
These cookies work beautifully as freezer cookies. To prepare in advance shape the dough into balls and freeze on a baking sheet until solid. Transfer the frozen dough balls to a freezer bag where they'll keep for up to 3 months. When ready to bake add 2-3 minutes to the baking time no need to thaw. Alternatively bake all cookies and freeze the finished products in airtight containers separated by parchment paper. They thaw in about 30 minutes at room temperature tasting nearly as fresh as when first baked.
Perfect Pairings
The intense chocolate flavor of these cookies begs for something to complement it. Serve with cold milk for the classic combination that balances the richness. For adult gatherings pair with a robust coffee or even a glass of port wine which enhances the chocolate notes. During holiday seasons these cookies make an impressive addition to cookie platters where their dark color and bright M&Ms create visual interest among traditional offerings.
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Frequently Asked Questions
- → How do I store these cookies?
Store cookies in an airtight container at room temperature once cooled. They will stay fresh for several days. For longer storage, freeze them for up to three months.
- → Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time.
- → What type of cocoa powder works best?
For the richest flavor, use high-quality unsweetened cocoa powder such as Ghirardelli or Hershey's Special Dark. Avoid off-brand cocoa powders, as they may add bitterness.
- → Can I substitute the milk chocolate chips?
Yes, you can substitute with dark chocolate chips for a less sweet option. Semi-sweet chocolate or even white chocolate chips can also be used for a unique twist.
- → How do I ensure soft cookies?
To keep the cookies soft, avoid over-baking them. Remove them from the oven when they are slightly underbaked and let them cool on the baking sheet for a few minutes before transferring to a wire rack.