Ingredients
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 2/3 cup (66g) natural unsweetened cocoa powder
- 2 teaspoons espresso powder (optional)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (220g) packed light brown sugar
- 2/3 cup (133g) granulated sugar
- 2 large eggs
- 4 teaspoons vanilla extract
Add-ins
- 1 1/2 cups M&Ms, plus extra for toppings (a mix of mini M&Ms and crushed regular M&Ms recommended)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, natural cocoa powder, espresso powder, baking soda, and fine sea salt until evenly combined.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, packed light brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Combine wet and dry ingredients: Beat in the large eggs and vanilla extract until fully combined. Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated to avoid overmixing. Gently fold in 1 1/2 cups of M&Ms until evenly distributed throughout the dough.
- Chill the dough: Cover the cookie dough and refrigerate it for 2 hours or until it is well chilled, which helps improve texture and flavor.
- Scoop the dough: Using a 1/4-cup cookie scoop, portion out the dough onto the prepared baking sheets, spacing the dough balls about 2 inches apart. Press additional M&Ms gently onto the top of each dough ball for an attractive finish.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the cookie edges are set and the centers appear slightly underbaked. The cookies will firm up as they cool.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Chilling the dough for at least 2 hours is essential for the best texture and flavor development.
- Do not overmix the dough to keep the cookies tender and soft.
- For different textures, try using only mini M&Ms or regular M&Ms crushed.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
