New This Month

Double Chocolate Cookies

20

This recipe adapted from "Martha Stewart Living Holiday Cookies."

  • Yield: Makes about 3 dozen

Photography: not applicable

Source: Martha Stewart Living, December 2005

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 4 ounces coarsely chopped good-quality milk chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup M&M's
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

  2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms

  3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Reviews Add a comment

  • jacquieb62
    2 DEC, 2010
    How many cookies does this recipe make? I am sure this is regular, granulated sugar. When it is anything else a recipe will specify (confectioers, etc.). Hershey makes an unsweetend cocoa you can find in the baking department of virtually any grocery store.
    Reply
  • Idahsen
    24 JUL, 2009
    Can somebody pls tell me what type of sugar this recipe use? Im new to baking. thks
    Reply
  • EmmeC
    20 FEB, 2009
    I followed the recipe exactly and they turned out hard as rocks. They looked nice, but I will decrease the baking time next time I make these. They looked practically unbaked when they came out after 15 mins., but disappointingly they hardened up A LOT.
    Reply
  • shirpoly
    31 AUG, 2008
    i made them like 4 times, first time was perfect all other times they went flat and fast. i got all new ingredients but still flat. any professional advise?!
    Reply
  • recipe411
    11 AUG, 2008
    Where can I get unsweetened Dutch-process cocoa powder? I am new to cooking/baking.
    Reply
  • face
    23 JUL, 2008
    AYE MAYNE DIS RECIPE IS OFF THE CHAIN DAWG MAYNE IM BOUT TO MAKE DIS
    Reply
  • mariellen
    23 JUL, 2008
    These cookies turned out perfectly! I undercooked them by a few minutes, and did not use my Convection oven - just regular baking oven. The convection oven cooks quickly and will make the cookies harder. I prefer them gooey and fudgy. I've also used 3 types of chocolate chips - milk, semi-sweet and dark. Great cookie for chocoholics!
    Reply
  • sara2
    23 JUL, 2008
    I like using semi chocolate chips, not milk ones. Has anyone tried it with the dark chocolate chips, and if so, how did the cookies turn out?
    Reply
  • Moxiecola
    27 MAR, 2008
    OMG! These are AWESOME! I have been searching for years for the perfect chocolate cookie. I can never find one chocolately enough. These are perfect. The texture is right, crispy on the outside-gooey chocolatey on the inside. I used a tablespoon and the cookies came out huge. They look like they belong in a bakery window!
    Reply
  • JennyBop
    23 JAN, 2008
    i made these today. There pretty good but next time I will bake them for less time. They weren't very soft.
    Reply