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1
Place half of the Ghirardelli baking chips in a small microwave safe bowl or measuring cup with the butter. Microwave in 30-second intervals until completely melted and smooth when stirred. Set aside to cool.
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2
In the bowl of a stand mixer add eggs, sugar and vanilla. Mix on medium for about 8 minutes or until mixture is a pale, creamy texture. Add the flour, baking powder, melted chocolate, remaining Ghirardelli baking chips, and the mini chocolate chips to the egg mixture. Mix on medium for about 1 minute until fully combined.
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3
Remove bowl from mixer, cover with plastic wrap and set aside at room temperature for about 1 hour until set. The consistency should be that of a very thick mousse after set.
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4
Once mixture is set, preheat oven to 350u00b0F.
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5
You can just scoop the dough onto a non-stick or lightly greased cookie sheet and gently press in the M&M's, if you want standard cookies. I choose to make them into heart shapes and dropped an almost full large scoop of the dough into each cavity of my Wilton Heart Shaped Whoopie Pie Pan. With a spatula, spread the batter out to fill the shape of the cavity. Gently press 3-5 M&M's into each shape.
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6
Bake for 10 minutes for each batch. When done remove pan from oven and set it on a rack. Do not remove cookies from pan. Leave them in the pan until completely cooled, then gently remove with a clean spatula.
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7
Grab yourself a cup of coffee or milk and sit down with your cookie. You are going to want to savor each minute of this dark chocolate and cherry bliss!
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8
Recipe adapted from Soft and Chewy Brownie Cookies by Averie Cooks.
