Ingredients:

  • 1 cup (225g) unsalted butter, melted and cooled
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (45g) unsweetened natural cocoa powder
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) M&Ms
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Whisk the melted butter with both brown and granulated sugars until the mixture is smooth and no lumps remain.
  2. Stir in the egg and vanilla extract vigorously until the batter looks glossy.
  3. Sift in the cocoa powder, flour, baking soda, and salt. Fold the mixture with a spatula until just a few streaks of flour remain; do not overmix.
  4. Fold in the M&Ms and chocolate chips until evenly distributed.
  5. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  6. Chill the scooped dough in the refrigerator for 30 minutes.
  7. Bake at 350°F (175°C) for 10–12 minutes, removing when the edges are set but the center still looks slightly underbaked.
  8. Allow cookies to firm up on the pan for 5 minutes before moving to a wire cooling rack.