Double Chocolate M&M Cookies

Preheat oven to 350 degrees (F) and adjust oven racks to upper- and lower-middle positions.

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl and set aside.

On 50% power, melt the chocolate in the microwave for 2 minutes. Stir, and continue to microwave at 50% power for 20 second intervals until completely melted. Set aside.

In a small bowl, beat the eggs and vanilla lightly with a fork and set aside.

In another bowl, beat the butter on medium speed until smooth and creamy, for about 10 seconds. Beat in the brown and white sugars until combined. The mixture will look grainy – this is normal! Reduce the speed to low, and gradually beat in the egg/vanilla mixture until thoroughly incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 45 more seconds. Scrape the sides and bottom of the bowl with a rubber spatula.

With the mixer at low speed, gradually add in the flour and mix until just combined. Lastly, stir in chocolate chips and M&Ms. Cover bowl with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes. (I don’t really know what this accomplishes, but the directions said to do it and my cookies were amazing. Anyone know why?)

While your cookie dough is hanging out, line two baking sheets with parchment paper or a silpat (this is a must). After dough has “rested” roll into 1 1/2 inch balls and place 1 1/2 inches apart on baking sheet. Slightly press down on each dough ball and press a few extra M&Ms on top for decoration.

Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 9-10 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely.