Double Chocolate Cookies

I love these cookies. They look so happy! And why wouldn't a chewy cookie with a deep chocolate flavor and bright spots of color make people happy?

A couple of notes:
1) these cookies taste best the day they're made.
2) to get a very round final product, after dropping the cookie dough on the sheet, place a square of parchment paper on top of the dough and, using a flat bottomed drinking glass, press down on the paper and dough gently but firmly.
3) for an especially pretty cookie, press a few additional M&Ms into the flatted cookie dough before baking.

Double Chocolate Cookies (adapted)

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces coarsely chopped good-quality milk chocolate
1/2 cup (1 stick) unsalted butter
1 cup M&Ms
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Using a microwave, melt chocolate with butter in a small microwave-safe bowl (use 30-second intervals, stirring in between "zaps.")

Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. By hand, fold in M&Ms.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.