Step 1

Preheat the oven to 350 degrees F.

Step 2

Line three baking sheets with parchment paper.

Step 3

In a large mixing bowl, beat together the sugar and the butter until light and fluffy, about 2-3 minutes.

Step 4

Scrape down the sides of the bowl.

Step 5

Add the eggs to the butter mixture and mix until just incorporated, then add the vanilla.

Step 6

Gradually mix the cocoa powder into the egg mixture until well-combined.

Step 7

Add the flour, the baking powder, and the salt and combine using an electric mixer on low speed until a dough forms, taking care not to overmix.

Step 8

Fold the chocolate chips, 1/2 cup of the M&M’s, and 1/2 cup of the mini M&M's into the dough.

Step 9

Roll the dough into golf ball-sized rounds. Roll between your hands to form a ball and then press them slightly to make a slightly oblong shape, taller than they are round. Place each oblong dough ball standing tall rather than lying flat onto the baking sheet. This will ensure they bake up thick.

Step 10

Repeat the rolling process until all the dough is used.

Step 11

Bake until the cookies are brown at the edges and the centers become slightly glossy, about 10-12 minutes.

Step 12

Transfer the baking sheets from the oven and, while still warm, press the extra M&M's and the extra mini M&M's into the tops of the cookies.

Step 13

Allow the cookies to cool on the baking sheets, about 5-10 minutes.

Step 14

Transfer the cookies to wire racks to finish cooling, about 10-15 minutes.

Step 15

Serve.