Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Line a baking sheet with parchment paper. Preheat the oven to 350°F.

Melt the butter in a small pot and transfer it to a large mixing bowl, and allow it to cool for about five minutes.

Measure the brown sugar and granulated sugar.

Crack the egg into a small bowl.

Measure the vanilla extract.

In a separate bowl, measure the flour, cocoa powder, baking soda, baking powder, and salt.

Measure the M&Ms.

Add the brown sugar and granulated sugar to the melted butter. Whisk until smooth.

Add the egg and vanilla extract. Whisk until fully combined.

Add the baking soda, baking powder, and salt. Mix well.

Add the flour and cocoa powder. Use a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula to A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the mixture until only a few streaks of flour remain.

Add the M&Ms. Fold until evenly combined and no dry spots remain.

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to twenty-four hours.

Scoop the dough into one quarter cup portions (about seventy-five grams each). Place them on the baking sheet, leaving two to three inches between cookies. Press a few extra M&Ms on top if desired.

Bake for 11 – 13 minutes until the edges are set and the centres are slightly puffed.

Cool on the baking sheet for five minutes, then transfer to a cooling rack to cool for fifteen minutes more.

Enjoy slightly warm, or cool completely and store in an airtight container at room temperature.