Chocolate M&M Cookies

Preheat oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix dry ingredients

In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.

Cream butter and sugars

In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).

Combine wet and dry

Mix in the egg and vanilla extract until well combined. Add the dry ingredients to the wet mixture and mix until just combined. (Don’t overmix.) Fold in the M&Ms until combined.

Chill

Cover and refrigerate the cookie dough for 2 hours or until chilled.

Scoop the dough

Use a ¼-cup cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press some M&Ms into the tops of each dough ball.

Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked (they’ll firm up as they cool).

Cool

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.