Double Chocolate Raspberry M&M Cookies

• 1 stick Unsalted Butter, Cold
• 1/2 cups Semi-Sweet Chocolate Chips
• 1 cup All-purpose Flour
• 1/2 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1-1/2 cup White Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 8 ounces, weight Raspberry M&Ms

1. 1. Preheat oven to 350u0b0F.
2. 2. In a microwave safe bowl, combine butter and chocolate chips. Microwave at 50% power for 1 minute. Stir well. Microwave again for 30 seconds. Stir well. Microwave another 30 seconds. Stir until the chocolate is smooth. Be sure not to overheat the chocolate. Set aside.
3. 3. In a small bowl combine flour, unsweetened cocoa, baking soda, and salt. Stir well.
4. 4. In a stand mixer or large bowl, add melted chocolate, white sugar, eggs, and vanilla. Beat on low speed until just combined. Gradually add flour mixture and beat on low speed until combined. The mixture should resemble cookie dough now.
5. 5. With a spoon, stir in raspberry M&Ms.
6. 6. Line 2 baking sheets with parchment paper or Silpat mats. Using a 1-inch cookie scoop (or tablespoon), scoop dough onto baking sheet, spacing each cookie 2 inches apart. If there are not enough M&Ms in the cookie, press 1 or 2 M&Ms onto top of dough.
7. 7. Bake cookies 10-12 minutes. Remove from oven and allow to cool 5 minutes. Transfer cookies to a wire rack and cool completely. Store in an airtight container for up to 2 days. These cookies will also freeze nicely.

butter, semisweet chocolate chips, allpurpose, cocoa, baking soda, salt, white sugar, eggs, vanilla, weight

Taken from tastykitchen.com/recipes/desserts/double-chocolate-raspberry-mm-cookies/ (may not work)