Oh yes! M&M Triple Chocolate Chip Cookies are the kings of cookies! These cookies are dense, chewy, filled with melted chocolate and crunchy M&Ms.

Here is a recipe that guarantees that the cookies will stay thick and soft, not spread.

🍪 M&M Triple Chocolate Chip Cookie Recipe
This recipe yields about 18-20 large cookies.

I. Ingredients
Ingredients Quantity Note
Flour (plain fine flour) $300 \text{ g}$ It is important to measure accurately!
Cocoa powder $60 \text{ g}$ Unsweetened, dark, Dutch type (Dutch cocoa).
Baking soda $1 \text{ tsp}$
Salt $\frac{1}{2} \text{ tsp}$
Butter $230 \text{ g}$ Soft, room temperature.


Granulated sugar $100 \text{ g}$
Brown sugar $150 \text{ g}$ Brown sugar is the secret to the chewy texture!
Eggs $2 \text{ pcs (large)}$ Room temperature.
Vanilla extract $1 \text{ tsp}$
Chocolate chips $150 \text{ g}$ Semi-sweet or dark chocolate.
M&M candies $150 \text{ g}$
II. Preparation

1. Prepare dry ingredients
   In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Buttercream
   In a large bowl or stand mixer, cream together the softened butter with the granulated sugar and brown sugar (about $2-3 \text{ minutes}$) until light and creamy.
   Add the eggs, one at a time, beating well after each addition. Finally, beat in the vanilla extract.
3. Assemble the Dough
   
   
   Slowly add the dry mixture to the butter mixture in batches and mix on low until just combined (do not overmix!).
   By hand, stir in most of the chocolate chips and most of the M&Ms. Set aside a little for decoration.
4. Shaping and Cooling (The Secret to Thick Cookies!)
   Shape the dough into thick balls about $5-6 \text{ cm}$ in diameter (about 3 tablespoons of batter/ball).
   Cooling: Place the balls on a baking sheet lined with parchment paper and refrigerate for at least $30 \text{ minutes}$, or up to several hours. This step is essential to prevent them from spreading during baking.
5. Baking
   
   
   Preheat the oven to $175^\circ\text{C}$ degrees (without fan).
   Place the dough balls on a baking sheet lined with parchment paper, spacing them well apart (about $6-8 \text{ cm}$).
   Press the reserved M&Ms on top of the balls to give the cookies a nice look.
   Bake for about $10-12 \text{ minutes}$. The edges of the cookies should be firm, but the center may still look raw and puffy.
   Remove from the oven and let them cool on the sheet for $10 \text{ minutes}$! This will firm up the center and make them chewy.
   Enjoy this chocolate experience! Would you like a recipe for the classic American Chocolate Chip Cookie without cocoa powder?