Ingredients

The following ingredients have 4 Servings
  • 1 1/2 c. all-purpose flour
  • 1/2 c. natural unsweetened cocoa powder
  • 3/4 t. baking soda
  • 1 t. salt
  • 2 T. instant coffee crystals
  • 1/2 c. 1 stick unsalted butter, softened
  • 1 1/2 c. sugar
  • 2 eggs
  • 1 t. vanilla
  • 1 c. Coconut M&M's
  • 1 c. Ghirardelli Bittersweet Chocolate Chips

Instruction

  • Preheat oven to 350 degrees and line baking sheets with silicone baking mats or parchment paper.
  • Mix flour, cocoa powder, baking soda, salt and coffee crystals in a bowl with a whisk. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy, 3 - 4 minutes.
  • Add eggs and vanilla and mix until well combined.
  • Add in the flour mixture and mix until dough comes together.
  • Stir in half the M&M's and chocolate chips by hand.
  • Scoop dough by rounded tablespoons onto prepared baking sheets. Place 3 reserved M&M's atop each cookie before baking.
  • Bake for 10 - 11 minutes, rotating pans halfway through baking time.
  • Allow to cool on baking sheets for 10 minutes before removing to wire cooling racks to finish cooling.