Chocolate M&M Cookies

Note the dough requires a minimum of 2 1/2 hours chill time before baking.

In a bowl sift together flour, cocoa powder, salt and baking soda. Set aside.

In the bowl of a stand mixer with the paddle attachment beat butter and sugar for 3 minutes until creamy. Add the egg and beat on low until combined. Add vanilla extract and mix for 30 more seconds.

Gradually add the flour-cocoa mixture, mixing on low speed until everything is well combined. This dough is sticky. Using a rubber spatula scrape down the sides of the bowl and form dough into a ball. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

When you are ready to bake the cookies: I used a small cookie scoop to scoop the chilled dough. Then I rolled the scoops in mini Christmas colored M&Ms (add as many as you’d like). Place on a parchment paper lined baking sheet, leaving about 2 inches in between them. Then press with your palm to flatten a little and refrigerate for at least 30 minutes.

Preheat oven to 350 F (177 C). Bake cookies for 8-10 minutes. Remove from oven. Let them cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack. Store cookies in an airtight container for up to a week.

Notes:
1. This dough is thick.
2. Chilling the dough is mandatory in order to avoid spreading.
3. Due to the dryness of the dough, I’ve tweaked my original recipe and reduced the amount of flour to 1½ cups from 2 cups.
4. Please make sure your butter and egg are at room temperature. Butter needs to be very soft.