Dark Chocolate Halloween Cookies

Directions

1. Since the dough becomes quite thick, a stand mixer works well for this recipe.
2. Beat the softened butter with both sugars until light and fluffy.
3. Add the eggs and vanilla extract, mixing until well combined.
4. Whisk together the flour, dark cocoa powder, baking soda, baking powder, salt, and instant espresso powder (if desired) in another bowl.
5. Slowly incorporate the dry mixture into the wet mixture, stirring until blended.
6. Fold in the dark chocolate chips.
7. Carefully stir in the orange M&M's, being cautious not to break them (though a few casualties are okay).
8. Prepare two baking sheets by lining them with parchment paper.
9. Using a 2-tablespoon scoop, drop dough onto the prepared sheets in three rows of four—do not flatten. This should yield 24 cookies.
10. If desired, press a few extra M&M's onto each dough ball so the orange candies are visible after baking.
11. Bake at 350°F for 8–10 minutes, until the edges are firm to the touch; the centers will remain soft and slightly puffed.
12. Let the cookies cool on the baking sheets for 5 minutes, then move them to a wire rack to cool completely.