Rich and fudgy. Quadruple chocolaty. Because I subscribe to the “There’s no such thing as too much chocolate” theory, these Quadruple Chocolate Chip Cookies are a favourite at our house.
We are all about the cookie. And these little numbers? Are beloved by everyone.
They are based on a recipe I got from a fundraiser cookbook years ago, so it’s origins are unknown. But let’s just say that these are by far, the softest, fudgiest (it’s TOTALLY a word) cookies ever. EVAH!
The secret is in the super soft and gooey chocolate cookie, and 3 kinds of chips: semi-sweet, milk, and white chocolate. Why? Because my guys all prefer different kinds of chocolate and I am a people pleaser.
These are simple enough to make any day, but delicious enough to be special.
I love cookies like that.
Treat. With a capital T.
I was also super-aware of the presentation of these cookies as I was taking the photos for this post. Chocolate chocolate chip cookies can look, shall we say, less-than appetizing at certain angles. Instead of looking scrumptious and inviting, they can look more like turds sitting on parchment paper.
Here’s hoping that my photos inspire thoughts of the former and don’t leave you feeling like you need to use a disinfecting wipe on your computer screen.
These cookies start with the softest, silkiest dough. The cocoa infused mixture is the perfect vehicle for carrying all the chocolate chips. I’ve made these with chopped pecans – just substitute the white chocolate chips for 1 cup of chopped pecans.
Cream your butter and sugars, add the vanilla and eggs, mix until smooth. Add one cup of flour, then stir in baking soda, salt, and cocoa. When it is smooth, gradually add the last cup of flour – this ensures that all of the supporting ingredients are well incorporated.
Then dump in the chocolate.
(These cookies could actually be called Chocolate Dump Cookies, but that doesn’t really help with the chocolate-cookies-not-poop scenario that I am going for.)
Drop them on the baking sheet, about 2 inches apart (they will spread!) and bake for 8 -10 minutes at 375 degrees.
What comes out of the oven is the softest, fudgiest, yummiest chocolate treats – like a brownie in a cookie. Seriously.
- 1 cup butter
- 3/4 cup brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup cocoa
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 375 degrees
- Cream butter, sugars together
- Add eggs and vanilla, stir until combined
- Add 1 cup of flour, baking soda, salt and cocoa, stir until smooth.
- Add remaining cup of flour and mix until blended
- Pour in chocolate chips and stir until incorporated
- Bake for 8-10 min until cookies are set. Allow them to sit on baking sheet for 1 minute, then remove to cool on cooling rack.
Pour the milk, or brew a nice cup of tea or coffee – and enjoy!
Is there such thing as too much chocolate?