Quadruple Chocolate Cookies
Quadruple Chocolate Cookies are outrageously delicious and perfect for all the chocoholics in your life! Rich and chewy, they can’t be beat.
These Chocolate Cookies with Chocolate Chips are no ordinary chocolate chip cookies. With Dutch-process cocoa and 3 kinds of chocolate chips, every bite is a chocolate extravaganza!!
Quadruple Chocolate Cookies
When I saw the name of these cookies on a foodies web site, I knew I had to bake them ASAP. I was not disappointed with these soft, chewy, brownie-like cookies filled with three delicious flavors of chocolate chips. “Excellent” was how my husband described these Quadruple Chocolate Cookies…and we all agreed!
Tips for Making the Best Chocolate Cookies with Chocolate Chips
Quality ingredients make the best cookies. Look for Dutch-process cocoa powder instead of ordinary cocoa powder. More on the differences between the two below.
- If you’re making these rich chocolate cookies for a special occasion, buy one of the more pricey brands of chocolate chips. Nestles brand will work well, but splurge if you’re able.
- Guittard, Scharffen Berger’ and even Ghirardelli chocolate chips often rate better in taste tests.
- Start with room temperature butter and eggs for the best incorporation of ingredients.
- Use a cookie disher if you want consistent sized cookies.
- These will come out of the oven looking slightly underbaked. This ensures a chewy chocolate cookie.
- When you add your dry ingredients, don’t over mix as this will activate the gluten and make a less tender cookie. Using a wooden spoon for this step allows for mixing instead of beating.
- One of my favorite cookie making tips is to use a spatula to reshape your cookies as soon as they come out of the oven. Even if you roll the into perfect balls, they often don’t bake into perfect rounds. Tapping around the perimeter of any misshapen cookies will help improve their appearance.
What is Dutch Processed Cocoa?
I’ve had a box of Droste Dutch Processed Cocoa in my pantry since I’ve started blogging. It’s lighter in color and milder in flavor. But, beware. It can’t always be substituted with ordinary cocoa powder without consequences.
Dutch-processed cocoa powder goes through a process of alkalinization which brings the pH to 7. This change in chemistry means it isn’t always interchangeable with regular cocoa.
According to Serious Eats: Since Dutch-process cocoa isn’t acidic, it doesn’t react with alkaline leaveners like baking soda to produce carbon dioxide. That’s why recipes that use Dutch-process cocoa are usually leavened by baking powder, which has a neutral pH.
But, note that my recipe calls for baking soda. So this recipe is an exception! Just watch the ingredient list carefully when using a recipe calling for Dutch-processed cocoa.
PRO-Tip: check the expiration date on your box of baking powder as it often expires in your pantry as it’s used less frequently.
Lambeau, our first dog, eyeing the chocolate cookie dough balls. She was disappointed to learn that puppies aren’t allowed to sample anything chocolate!
More Chocolate Chip Cookies You’ll Love
- Classic Monster Cookies – Peanut butter oatmeal cookies loaded with chocolate chips, nuts, and M&Ms!
- Layered Chocolate Chip Cookies – A special technique places layers of chocolate shards in every bite!
- Patriotic Skillet Cookie – A huge pan chocolate chip cookie with red, white and blue M&M’s.
- Triple Chocolate Chip Cookies – Chocolate cookies with milk, semisweet AND white chocolate chips!
- Killer Chocolate Chip Cookies – Semisweet and bittersweet chocolate chips fill these chewy cookies
- Brownie Drop Cookies – Rich chocolate cookies dotted with dark and white chocolate chips
- More Cookie Recipes
This post was originally shared in December 2010. Text and photos were updated in 2019.
- 1 1/4 cupw butter, at room temperature
- 2 cups sugar
- 2 teaspoons vanilla
- 2 eggs
- 3 cups flour
- 3/4 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups white chocolate chips*
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips*
- Preheat oven to 350º. Line cookie sheets with parchment paper.
- In large bowl, beat butter and sugar till light and fluffy. Add eggs and mix till incorporated, then mix in vanilla.
- Sift in flour, cocoa powder, soda and salt. Mix just till blended. Add the chips and stir in by hand.
- Drop by rounded tablespoons or use 1 3/4-2 inch diameter cookie scoop to dish out dough onto prepared baking sheet. Pat rounds down lightly before baking. Bake 8-10 minutes. The cookies will not look or feel done when you take them out of the oven. Allow to cool on baking sheet, then remove to rack.
Recipe adapted from George Geary
Serving Size:1 cookie
Amount Per Serving: Calories: 219Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 78mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 3g