Triple Chocolate Cookies

When I made these cookies I had no intent to post about them.  I made them because we didn't have enough sweets in the house and we had some Christmas M&Ms that had been in the freezer for about 11 months.  One of those two statements is true, one is false.  (It's the M&Ms that's true, I bought them on clearance a year ago to make these and then had an extra bag.  And they were fine, they had been in the freezer!)  Once I ate one though, a good 24 hours after I made them since I ate too much dough while mixing them up to stomach actual baked cookies, I knew I needed to share.  As long as you like chocolate, you need these in your life.

We have a plethora of treats around here with Christmas baking but maybe nothing with as much chocolate as these. And they are definitely chocolatey chocolate cookies.  Even my lovely husband, who often claims to not really like chocolate, had no problem eating a few of these.  Neither did Luke.  Or myself for that matter.  And switching out the M&M color makes them perfect for any holiday or season!  Or anytime!

Triple Chocolate Cookies
yield: about 30 cookies
Ingredients
-4 ounces semi-sweet chocolate chips
-½ cup (1 stick) butter
-1½ cup sugar
-2 eggs
-1 tsp vanilla
-1 cup flour
-½ cup unsweetened cocoa powder
-½ tsp baking soda
-½ tsp salt
-¾ cup M&Ms

Directions
1) Preheat the oven to 325°.  Line two cookie sheets with silicone baking mats or spray lightly with cooking spray.

2) Place the chocolate chips and butter together in a microwave-safe bowl.  Microwave for 30 seconds and stir.  If not completely melted, microwave for another 15 seconds and stir.  Repeat until the chocolate and butter are both melted and easily stirred together. 

3) Pour the melted chocolate/butter into a large bowl or bowl of a stand mixer.  Add the sugar, eggs and vanilla and mix on medium speed until smooth.  Add the flour, cocoa powder, baking soda, and salt and mix just until combined.  Stir in the M&Ms by hand, to keep from crushing them.

4) Place rounded tablespoons on baking sheets, about 2 inches apart since they will spread.  Bake for 12-15 minutes, until the tops are puffed and cracked.  Let cool on baking sheets for 5 minutes and then move to a wire rack to cool completely. 

Source: Mel's Kitchen Cafe via Everyday Reading