Why did my cookies spread too much?

This usually happens when the dough isn't chilled enough or when the butter was too warm. Make sure to chill the dough for at least 2 hours and ensure your oven is properly preheated before baking. Using too little flour can also cause spreading.

Can I use Dutch-process cocoa instead of regular cocoa powder?

Yes, you can! Dutch-process cocoa will give you a slightly different flavor profile—darker and less acidic. The cookies may rise slightly less, but they'll still be delicious. If using Dutch-process, add 1/8 teaspoon of baking powder to help with the rise.

How can I tell when the cookies are done baking?

These cookies can be tricky because they're already dark from the cocoa powder. Look for the surface to change from shiny to matte, and the edges should be set while the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after you remove them from the oven.

Can I make these cookies without chilling the dough?

While you technically can, I strongly recommend against it. Chilling allows the flavors to develop and prevents the cookies from spreading too thin during baking. If you're in a hurry, you can place the dough in the freezer for about 30 minutes instead of the refrigerator for 2 hours.

Chocolate Chocolate Chip M&M Cookies Recipe

Name: Chocolate Chocolate Chip M&M Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup cocoa powder; ½ teaspoon baking soda; Pinch of salt; ½ cup unsalted butter, melted; ½ cup light brown sugar, packed; ⅓ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup M&M’s; ½ cup semi-sweet chocolate chips

Description

These Chocolate Chocolate Chip M&M Cookies are a delectable treat that combines rich cocoa, melty chocolate chips, and colorful crunchy M&Ms in every bite. Perfectly crispy on the edges and soft and gooey inside, these cookies are sure to satisfy your chocolate cravings. Ideal for bake sales, holiday treats, or just a sweet indulgence, they are easy to make and a guaranteed crowd-pleaser.

Ingredients

Units Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
Pinch of salt

Wet Ingredients

1/2 cup unsalted butter, melted
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Add-ins

1 cup M&M’s
1/2 cup semi-sweet chocolate chips

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Instructions

Mix the dry ingredients
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt. Set aside.
Combine the wet ingredients
In a large bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and fully incorporated.
Add the egg and vanilla
Add the egg and vanilla extract to the wet mixture. Stir until well combined.
Incorporate the dry mixture
Gradually add the flour mixture to the wet mixture. Stir until the dough just comes together and there are no dry patches visible.
Fold in M&M’s and chocolate chips
Gently fold in the M&M’s and semi-sweet chocolate chips until evenly distributed throughout the dough.
Prepare dough balls
Line a baking sheet with parchment paper. Using about 2 tablespoons of dough for each cookie, place dollops 1 inch apart on the baking sheet. Roll into smooth balls and refrigerate for at least 2 hours or up to overnight.
Preheat and prepare for baking
Preheat your oven to 350°F (175°C). Line additional sheet trays with parchment paper. Place the chilled dough balls 2 inches apart on the prepared baking sheets. Gently press down slightly on the tops to flatten them just a little.
Bake the cookies
Bake for 11-15 minutes, or until the tops of the cookies are no longer glossy. Remove cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the Dough: Chilling the dough ensures your cookies don’t spread too much while baking, and it also enhances the flavor.
Storing Cookies: Store these cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 2 months.
Make Them Chewier: For extra chewy cookies, you can replace granulated sugar with more brown sugar.
Add Variety: Consider using other candy-coated chocolates, like Reese’s Pieces, for a peanut butter-chocolate twist.

Nutrition

Serving Size: 1 cookie
Calories: 155kcal
Sugar: 12g
Sodium: 45mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg