1 cup Chocolate, good quality (you can also use chunks)
1 1/2 cups Milk Chocolate M&Ms
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugars until well blended and fluffy, about 4-5 minutes. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients and mix until just combined. Add in the chocolate chips and M&M’s.
Use a medium cookie scoop to scoop two mounds of dough per cookie (3 tablespoons total) and roll dough into balls.
Place each dough ball onto the prepared baking sheet and bake in the preheated oven for 14-18 minutes or until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.
Allow cookies to cool on pan for 5 minutes before removing them to a wire rack to cool completely.
I chose to make Giant M&M Cookies, if you make smaller cookies, you will need to reduce the baking time to 10-12 minutes.
Giant M&M Cookies are best served the day they are made; however, the cooled cookies can be stored in an airtight container at room temperature for a few days.