Day 17: Dark Chocolate M&M Cookies
Found on the blog of The Nesting Project
2 cups self-rising flour
2 large eggs
1/2 pound unsalted butter (2 sticks)
2/3 cup unsweetened cocoa powder
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup dark chocolate M&Ms
Preheat the oven to 350 degrees. Grease cookie sheets or line them with parchment paper; set aside.
In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add the vanilla and eggs. Add the cocoa until fully incorporate and then add the 2 cups of flour.
Stop mixer and by hand fold in the M&Ms.
Drop by rounded tablespoonfuls onto the prepared cookie sheets so that you get roughly 28.
To help the cookies bake evenly, they will need to be smooshed down a bit. Using a fork and a glass of water, make a cross-hatch pattern on each dough ball so that they are all roughly the same height. Wet the fork before each use.
Bake at 350 degrees F for about 12-15 minutes.
Cool a minute or two on the cookie sheets then transfer to a wire rack to finish cooling.