DARK DOUBLE CHOCOLATE CHIP COOKIES (with M&Ms)

Dark double chocolate chip cookies (with M&Ms) - beautiful dark chocolate cookies oozing with ooey-gooey chocolate chips and topped with M&M's (some of them)! This is my all-time favorite chocolate cookie!

Baking these easy, dark chocolaty cookies takes me back to the days when my kids were still my little babies running around the house, filling it with joy and laughter! I used to love to bake cookies and cakes for them all year round.

Every birthday, the party table always had a large platter of dark chocolate chip cookies, studded with Cadbury’s Gems (M&Ms were not available in India in the 90s!) which used to thrill all their friends! Even the birthday cake (which I used to make every year!) also had lots of these colorful chocolate gems!

They are all grown up now and don’t eat M&M's as much, so I decided to bake half of these decadent black beauties, packed with melting, oozing chocolate topped with more chocolate chips and some of them with those colorful, crunchy chocolate candies, reminiscent of those days!

With just a few basic ingredients already in many a baker’s pantry (flour, cocoa powder, sugar, brown sugar, eggs or flax egg if you want to make it egg–free, softened, room temperature butter and of course lots and lots of chocolate chips and a few M&M's!), making these melt-in-mouth soft, fudgy and heavenly bites of chocolaty goodness is just a few minutes away!

Double dose of chocolate in every bite, sounds heavenly, doesn’t it? I am all ready to make another batch of these black beauties as they all disappeared this last weekend! Calls for more of their favorite childhood cookies don't you think?

Are you a chocoholic? Then you will love these too:

Let’s bake!

Yum

DARK DOUBLE CHOCOLATE CHIP COOKIES (with M&Ms)

Prep Time: 30 minutes

Cook Time: 30 minutes

Beautiful dark chocolate cookies oozing with chocolate chips and topped with more chocolate chips and M&Ms (some of them)! This is my all-time favorite chocolate cookie!

Ingredients

DRY INGREDIENTS:

1 cup all-purpose flour/maida
¼ cup cocoa powder (I have used dark cocoa, but use any you have)
½ tsp baking soda
¼ tsp salt

WET INGREDIENTS:

½ cup butter (unsalted)
½ cup dark brown sugar
¼ cup powdered or finely granulated sugar
1 egg (or one flax egg if making egg-free; just mix 1 tablespoon of flax meal with 3 tablespoons of water and set aside 5 minutes)
1 tsp vanilla essence/extract

ADD INS:

1 cup chocolate chips (dark, milk or semi-sweet)
Few Cadbury’s Gems or M&Ms (or even more if mixing into dough)

Instructions

Preheat oven to 350 F or 180 C if baking immediately. If you are going to chill the dough, preheat just before baking.
Line a baking sheet with parchment paper (grease the baking sheet before placing the parchment to hold it in place) or just grease a large baking sheet with some oil/butter. Set aside.
In a medium sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a mixing bowl, using an electric mixer beat softened butter and sugars (brown and white) until soft, creamy and fluffy.
Add egg and vanilla and combine until the whole mixture is thick and fluffy, scraping down the sides of the bowl if needed. You will see the mixture a bit creamy in the beginning, and then in a few seconds you will notice it thickening up.
Add the dry ingredients into the butter-sugar mixture and beat on low for a few seconds until combined and just incorporated. If needed, use a spatula in the last stage of mixing to combine thoroughly.
Fold in chocolate chips into the dough, leaving a few to top the cookie dough balls.
At this stage you can bake the cookies right away in a preheated oven. The dough will be slightly soft, so scoop up using an ice cream or cookie scoop onto prepared pan, about 1 inch apart to allow the cookies to spread and bake.
I love to prepare the dough ahead and chill it a bit in the refrigerator to firm it up; a great make-ahead option!
Chill the dough in the refrigerator for at least 2 hours and up to 48 hours.
Just before baking, preheat oven to 350 F or 180 C.
Now, make 1-inch sized balls of the dough (or use a small ice cream scoop). Grease you hand if needed to avoid the dough from sticking to your hands. Place on prepared pan.
I made one batch with just chocolate chips and the other topped with colorful M&Ms!

TO BAKE THE CHOCOLATE CHIP COOKIES:

Once the dough balls are placed on the pan, top with more chocolate chips, pressing each gently into the dough.
If using M&Ms, top the dough ball with these candies.
Bake in preheated oven for 12 to 13 minutes until just done. Do not over bake; you will end up with hard, crispy cookies!
Remove the pan from the oven and let the cookies rest on parchment paper for a couple of minutes. If needed, top with more chocolate chips or M&Ms immediately, pressing lightly. The heat of the cookies is enough to fuse the chocolate chips or candies to the cookie. This is totally optional.
Gently, using a spatula, transfer to a wire rack and let cool completely!
Bake the rest of the cookies the same way.
Once baked, enjoy, fudgy, melt-in-mouth, chocolaty dark chocolate chip cookies with/without M&Ms fresh out of the oven or whenever you get a snack attack or need a quick sugar treat!
Store leftover cookies in airtight containers.
Enjoy and Happy Baking!

Notes

For a healthier option, you can use whole wheat flour instead of all-purpose; just makes the cookies a bit dense.

If you cannot find chocolate chips, use any chocolate bar you can find. Just chop them up into chunks and stir in the dough.

If you love more colorful candies in your cookies (I know kids would!), stir them in the dough too instead of chocolate chips.

Let the egg and butter come to room temperature before making the dough.

Chilling the dough is a good option while baking chocolate chip cookies. This helps in chilling the butter and the cookies do not spread too much. But if you are in a hurry, bake right away; still come out divine!

You can double the recipe to make a large batch of dark chocolate chip cookies.

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STEP-WISE INSTRUCTIONS TO MAKE FUDGY, DARK CHOCOLATE CHIP COOKIES:

Preheat oven to 350 F or 180 C if baking immediately. If you are going to chill the dough, preheat just before baking.

Line a baking sheet with parchment paper (grease the baking sheet before placing the parchment to hold it in place) or just grease a large baking sheet with some oil/butter. Set aside.

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

In a mixing bowl, using an electric mixer beat softened butter and sugars (brown and white) until soft, creamy and fluffy.

Add egg and vanilla and combine until the whole mixture is thick and fluffy, scraping down the sides of the bowl if needed. You will see the mixture a bit creamy in the beginning, and then in a few seconds you will notice it thickening up.

Add the dry ingredients into the butter-sugar mixture and beat on low for a few seconds until combined and just incorporated.

If needed, use a spatula in the last stage of mixing to combine thoroughly.

Fold in chocolate chips into the dough, leaving a few to top the cookie dough balls.

At this stage you can bake the cookies right away in a preheated oven. The dough will be slightly soft, so scoop up using an ice cream or cookie scoop onto prepared pan, about 1 inch apart to allow the cookies to spread and bake.

I love to prepare the dough ahead and chill it a bit in the refrigerator to firm it up; a great make-ahead option!

Chill the dough in the refrigerator for at least 2 hours and up to 48 hours.

Just before baking, preheat oven to 350 F or 180 C.

Now, make 1-inch sized balls of the dough (or use a small ice cream scoop). Grease you hand if needed to avoid the dough from sticking to your hands. Place on prepared pan.

I made one batch with just chocolate chips and the other topped with colorful M&Ms!

Once the dough balls are placed on the pan, top with more chocolate chips, pressing each gently into the dough.

Bake in preheated oven for 12 to 13 minutes until just done. Do not over bake; you will end up with hard, crispy cookies!

If using M&Ms, top the dough ball with these candies.

Remove the pan from the oven and let the cookies rest on parchment paper for a couple of minutes. If needed, top with more chocolate chips or M&Ms immediately, pressing lightly. The heat of the cookies is enough to fuse the chocolate chips or candies to the cookie. This is totally optional.

Gently, using a spatula, transfer to a wire rack and let cool completely!

Bake the rest of the cookies the same way.

Once baked, enjoy, fudgy, melt-in-mouth, chocolaty dark chocolate chip cookies with/without M&Ms fresh out of the oven or whenever you get a snack attack or need a quick sugar treat!