Description
These double chocolate cookies are almost like a brownie! Super fudgy and soft, loaded with candy coated chocolate like M&Ms!
Ingredients
Scale
- 1 cup butter, cold and cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup dark cocoa powder (like Hershey’s Special Dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups candy coated chocolates (such as M&M’s or Reese’s Pieces), or you can use chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Using a paddle attachment, mix butter and both sugars together on medium speed for 2 minutes until light and fluffy, scraping sides of bowl as necessary. Add in the cocoa powder until evenly mixed.
- With the mixer still on medium, add in the eggs, vanilla, baking soda, and salt. Mix for 1 minute until smooth. Scrape the sides of the bowl making sure everything is incorporated.
- Turn the mixer to low and add in flour, mixing until just combined and stir in candy coated chocolates or chocolate chips.
- Using a large (3 tablespoon) cookie scoop, drop the dough onto the prepared baking sheet.
- Bake for 9-11 minutes until edges are set. Centers might seem under-baked, but this is fine.
- Allow the cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 5 days.
Freeze cookies airtight for up to 2 months for best freshness, thaw at room temperature.