1. Preheat your oven to 350°F. This step is crucial for achieving the perfect cookie texture.
2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, which should take about two to three minutes. This process incorporates air into the mixture, helping to create a light cookie.
3. Blend in the eggs, one at a time, scraping down the sides of the bowl as needed. Make sure each egg is fully incorporated before adding the next. Then, mix in the dark cocoa powder until the mixture is well blended.
4. Next, add the all-purpose flour, coarse salt, and baking powder to the bowl. Mix on low speed just until everything is incorporated. Over-mixing can result in tough cookies, so be careful!
5. Fold in the M&M candies using a spatula. This is where the fun begins, as you’ll see the colorful chocolate bits speckled throughout the dough.
6. The dough will be very thick! Transfer it to a work surface and knead it briefly by hand to ensure all ingredients are well combined. I usually knead mine in the bowl, and that works just fine, too.
7. Using a standard size cookie scoop, scoop portions of cookie dough onto cookie sheets. To make 36 cookies, fit 12 cookies onto each sheet, giving them enough space to spread.
8. Bake for approximately 10 minutes. You want the edges to look set while the center remains soft. Let them cool on the cookie sheets for five to ten minutes before transferring them to a wire rack to cool completely.
9. Finally, store your cookies in an airtight container. Enjoy your homemade Chocolate M&M Cookies!
