Ingredients
Scale
- 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
- 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
- 1 1/2 cups M&Ms, plus extra for toppings (I used a mix of mini M&Ms and crushed regular M&Ms)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
- Combine wet and dry: Mix in the egg and vanilla extract until well combined. Add the dry ingredients to the wet mixture and mix until just combined. (Don’t overmix.) Fold in the M&Ms until combined.
- Chill: Cover and refrigerate the cookie dough for 2 hours or until chilled.
- Scoop the dough: Use a ¼-cup cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press some M&Ms into the tops of each dough ball.
- Bake: Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked (they’ll firm up as they cool).
- Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.