M&M Double Chocolate Cookies

These M&M chocolate cookies are super fudgy and loaded with chocolate chips and M&Ms. They have a deliciously rich chocolate flavor and almost gooey centers. The recipe comes together with very little effort and there's no need to chill the dough!

Prep Time15

Cook Time10

Total Time45

Course: Dessert

Cuisine: American

Keyword: Chocolate M&M Cookies, Double Chocolate M&M Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1 1/4 cup all-purpose flour (156 grams)
1/3 cup cocoa powder (30 grams)
2 teaspoons corn starch AKA cornflour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams) softened to room temperature
1/2 cup brown sugar (105 grams) packed, light or dark works
1/2 cup granulated sugar (100 grams)
1 large egg
1 teaspoon vanilla extract
1/2 cup M&Ms mini or regular
1/2 cup chocolate chips

Instructions

Preheat the oven to 350F (180C) and line cookie sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, cocoa powder, corn starch, baking soda & salt. Set aside
In a large bowl, beat together the butter, brown sugar and granulated sugar until combined.
Beat the egg and vanilla extract into the butter mixture.
With the mixer on a low speed, beat the flour mixture into the butter mixture about 1/2 at a time until combined.
Turn off the mixer and stir in the chocolate chips and M&Ms. I typically reserve a few tablespoons of chocolate chips and M&Ms for dotting on the tops of the cookies.
Scoop the dough into balls, with each dough about 1 to 1.5 tablespoons of dough each. Place dough balls about 1.5-2 inches (4-5 cm) apart on the lined cookie sheets
Bake cookies 1 sheet at a time in the middle of the preheated oven for about 9-11 minutes. Take the cookies out of the oven when the tops look just set.
Cool cookies on the cookie sheets for at least 10 minutes, then transfer to a cooling rack. Optionally, place a few extra chocolate chips or M&Ms on top of each cookie.

Notes

Cocoa: I used Dutch-process for a very dark color. Natural works too.
Corn Starch: If you don't have corn starch on hand, it can be left out. It helps to make the cookies a little chewier.
Freezing: Cookie dough balls can be frozen for up to 2 months in a freezer bag. Bake cookies from frozen, as directed in the recipe. They'll take about 1-2 minutes longer than directed.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Baked and cooled cookies can be froze for up to 2 months. For more details on freezing cookies, see this post.
Nutrition: Details provided are an estimate only and based on 1 large cookie, assuming the recipe yields 14 very large cookies.

Nutrition