In the Mood for Double Chocolate M&M Cookies?

...then you will need to try a Patton Dodd.

I created these cookies several years ago for a friend of mine. Not only is he just a great guy all around, but he was a fabulous mentor to me. When I was job hunting a few years back, he wrote a fabulous recommendation letter for me, so I developed this recipe as a gift to him, inspired by his love of chocolate. Mix and match flavors of M&Ms, too!

Patton Dodds

24 oz semisweet chocolate chips (I prefer Ghirardelli)

2 ½ cups flour

1 ½ tsp baking soda

1 tsp salt

1 cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 tsp pure vanilla extract

2 eggs

½ lb milk chocolate chips (Ghirardelli rocks)

½ lb plain M&M’s

½ lb peanut butter M&M’s

½ lb peanut M&M’s

Preheat oven to 375. Melt the 24 oz of semisweet chips in a double boiler. Let cool. Combine the flour, soda, and salt. Cream together the butter, sugars, and vanilla. Add eggs, beat until fluffy. Blend in flour mixture. Gently toss in milk chocolate chips and M&M’s. 

Grab a fistful of dough and shape into a ball, and pat it down to about 1 inch thick. (These cookies are best HUGE, so only bake 2 to a sheet)

Bake for about 8 minutes. They are best when slightly underdone. Let cool a few minutes before removing from sheet.