Double Chocolate M&M Cookies
These Double Chocolate M&M Cookies are rich, chewy, and loaded with dark chocolate chips, mini chocolate chips, and chocolate candies. Finished with flaky sea salt, they deliver bakery-style flavor with crisp edges and soft, fudgy centers in every bite.
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Servings: 24 Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon espresso powder optional
- 1 teaspoon sea salt
- 1¼ cups dark chocolate chips
- ½ cup mini semi-sweet chocolate chips
- ¾ cup semi-sweet chocolate M&M's
- Flaky sea salt for finishing
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add eggs and vanilla extract. Mix until fully combined, scraping down the sides of the bowl as needed.
- Add flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and sea salt. Mix on low speed until just combined.
- Fold in the dark chocolate chips, mini chocolate chips, and M&M's.
- Using a 3-tablespoon cookie scoop, portion dough onto prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, until the edges are set and the centers still appear slightly soft.
- Remove from the oven and immediately sprinkle with flaky sea salt. Then tap a few times on the counter.
- Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack.