Directions

1. 1

   Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.

3. 3

   In a microwave-safe bowl, combine the chopped semisweet chocolate, coconut oil, and 2 tablespoons of the softened butter. Microwave on high for 1 minute, then stir until the mixture is smooth and fully melted. Set aside to cool slightly.

4. 4

   In the bowl of a stand mixer, cream together the remaining 10 tablespoons of softened butter, granulated sugar, and honey until light and fluffy, about 2-3 minutes.

5. 5

   Add the eggs one at a time to the butter mixture, beating well after each addition. Pour in the vanilla extract and beat until fully incorporated.

6. 6

   Add the cooled chocolate mixture to the butter and egg mixture, and stir until combined.

7. 7

   Gently fold the flour mixture into the chocolate mixture until just combined. Do not overmix.

8. 8

   Fold in the miniature M&M candies and white chocolate chips until evenly distributed throughout the dough.

9. 9

   Using a 2-tablespoon cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

10. 10

    Bake for 8-9 minutes, until the cookies are set but still slightly soft in the center. Remove from the oven and allow to cool on the baking sheet for 3-5 minutes.

11. 11

    Transfer the cookies to a wire cooling rack and let cool completely before serving.

12. 12

    Store leftover cookies in an airtight container for up to 5 days, separating layers with parchment or wax paper.