Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper.
2. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars, Add the eggs, and vanilla. Mix and scrape bowl.
3. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until incorporated.
4. Add the chocolate chips and 1/2 cup of the M&M's. Mix gently on low speed until just combined, about 30 seconds.
5. Scoop cookie dough balls using a #30 scoop (about 2 Tbsp each) and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press M&M's into the tops of cookie dough balls (about 6-7 M&M's per cookie) maintaining a round shape.
6. Bake at 350˚F for 10-11 minutes. For thicker cookies, press edges inward with a cookie spatula while still warm. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely. Store cookies in an airtight container up to 5 days.