Double Chocolate M&M Cookies

I went to the store to get some m&ms for these cookies. Not realizing just how huge the pretzel m&ms are, I bought them. They were fine, but I would definitely reccomend the regular plain ones! They still turned out delcious and something I will make (probably many times) again.

Double Chocolate M&M Cookies
My Kitchen Cafe

Ingredients:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 ounces semisweet or milk chocolate, coarsely chopped

1/2 cup (1 stick) butter, cut into eight pieces

3/4 cup M&M’s

1 1/2 cups sugar

2 large eggs

1 teaspoon vanilla

Directions:
Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined. Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm, but not hot.
In a large bowl, combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon.
Line baking sheets with parchment paper or grease them. Drop dough onto baking sheets by tablespoonfuls spacing them about 1 1/2 inches apart. Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. Makes 2-3 dozen