Ingredients: |
Ingredients: ½ c. unsalted butter, at room temperature
½ c. granulated sugar
½ c. dark brown sugar, packed
1 large egg, preferably at room temperature
1 tsp. vanilla extract
1 c. all-purpose flour
½ c. + 2 Tbsp. Hershey’s Special Dark Cocoa Powder
1 tsp. baking soda
¼ tsp. salt
2 Tbsp. milk
1 ¼ c. chocolate chips (I used semi-sweet)
Dark Chocolate M&M’s for topping the cookies
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Directions: |
Directions:Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the chocolate chips. Preheat the oven to 350˚ F.
Roll about 2 tablespoons of dough into balls and place on the baking sheets. The cookies don’t spread much so if you like them less thick, press down slightly. Top cookies with M&M’s. Place cookie sheet in freezer for 10-15 minutes. (Alternately you can chill the dough for at least 2 hours or up to 36.)
Bake 10-11 minutes. Immediately top with more M&M’s if needed. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. |
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