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1
Preheat the oven to 350 degrees.
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2
In a sifter combine the flour, baking soda and salt.
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3
Sift onto a large piece of waxed paper and set aside until needed.
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4
Heat 1-inch of water in the bottom half of a double boiler over medium heat.
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5
With the heat on, place the semisweet chocolate in the top half of the double boiler.
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6
Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 to 5 minutes.
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7
Transfer to a 1-quart bowl and set aside.
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8
Place the granulated sugar, light brown sugar and butter in a 7-quart bowl.
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9
Use a stiff rubber spatula (or a wooden spoon) to cream the ingredients together until smooth.
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10
Add the eggs and vanilla extract and mix to incorporate.
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11
Add the melted chocolate and mix until combined.
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12
Add the sifted dry ingredients and thoroughly combine.
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13
Add the M&M=s, mixing to incorporate.
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14
Using 3 heaping tablespoons of dough for each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets (this is a hefty cookie, so don't crowd).
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15
Place the baking sheets on the top and center racks of the preheated oven and bake for 14 minutes.
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16
Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes.
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17
Store the cooled cookies in a tightly sealed plastic container until ready to serve.
