Are you excited when you find an easy and delicious recipe to make? These Quadruple Chocolate Cookies are the perfect sweet treat for your family and friends. Bold chocolate flavor highlighted by three different types of chocolate chips makes these a chocoholic’s dream!
The recipe calls for both Dutch process cocoa powder and black cocoa. Dutch process is similar to black cocoa but not as dark. Here is a great article explaining these two types plus natural cocoa and how they behave differently in your baked goods.
I often use parchment sheets to protect my baking pans and make clean up a lot easier. I store them between the baking sheets so they are always perfectly flat and ready whenever I need them! I buy mine from King Arthur Flour and love them (not an affiliate link)!
You can use either a stand mixer or hand mixer or even beat by hand if you want. Use whatever you are most comfortable with. I always use my stand mixer because I have it out on my counter ready to go anytime I feel like baking.
If you want more cookies, you can double the recipe. If you need more than that, make two separate single or doubled recipes instead of quadrupling the original.
If you don’t have the white, semisweet, and milk chocolate chips in your pantry, you can use what you have handy. I like the look of the white chocolate chips in the dark dough. I didn’t have any regular size white chocolate chips so I used mini chips. They worked just fine and tasted great. They easily fit on top for decoration.
I used my little #60 (2 teaspoon) cookie scoop to make these beautiful 2-inch cookies. If you use a larger scoop, the baking time and yield will change.
I used mini white chocolate chips because that’s what I had on hand. Full size white chips would be more dramatic in the dark dough, but the mini ones are easier to decorate the tops with.
In the photos, the chocolate chips that are scattered on the plate are grey colored. This is called blooming and is harmless cocoa butter that has risen to the surface. They are fine to use in baking.
I hope you try this recipe for Quadruple Chocolate Cookies soon – and save the recipe for holiday baking. They are a popular addition to any dessert buffet or to take to a cookie swap!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Quadruple Chocolate Cookies:
- Butter, sugar, eggs, vanilla, flour, cocoa powder, black cocoa
- Baking soda, baking powder, salt, white chocolate chips
- Semisweet chocolate chips, milk chocolate chips
PRO Tip:
If you have forgotten to take your eggs out of the refrigerator to warm up, there is another way to bring them to room temperature. Place the whole eggs (in their shells) in a bowl of hot tap water and let them sit for about 10 minutes to take the chill off.
How to make Quadruple Chocolate Cookies:
- Preheat the oven to 350°F (177°C). Beat the butter and sugar until creamy, then add the eggs one at a time and mix in the vanilla.
- In another bowl whisk together the flour, both cocoa powders, baking soda, baking powder, and salt. Add half the dry ingredients to the butter mixture, beating until incorporated. Add the rest of the flour mixture and beat just until fully incorporated. Add the chocolate chips and mix in.
- Scoop the dough into balls and press flat with a flat-bottomed glass dipped in sugar. Bake about 10 minutes. Leave on the pan a minute or two then transfer to a wire rack and cool.
PRO Tip:
If you want more cookies, you can double the recipe. If you need more than that, make two separate single or doubled recipes instead of quadrupling the original.
PRO Tip:
If you open your semisweet or bittersweet chocolate chips bag and notice that the chips have turned grey it is nothing to worry about. It happens when the cocoa butter works its way to the surface. They are still fine to use in your baking recipes!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Mixing bowls
- Stand mixer or hand mixer
- Whisk
- Small cookie scoop (2 tsp)
- Baking sheet pan
- Parchment sheets or silicone baking mats
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Quadruple Chocolate Cookies (Gluten Free)
These Quadruple Chocolate Cookies are the perfect sweet treat for your family and friends. Bold chocolate flavor highlighted by three different types of chocolate chips makes these a chocoholic’s dream!
Ingredients
- 1-1/4 cups (2-1/2 sticks; 284g) unsalted butter, softened
- 2 cups (396g) granulated sugar
- 2 large eggs (100g) at room temperature
- 2 tsp pure vanilla extract
- 3 cups (360g) gluten-free all-purpose flour* or regular all-purpose flour
- 1/2 cup (42g) Dutch process cocoa powder (such as Droste brand)
- 1/4 cup (21g) black cocoa (or more Dutch process)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp pure vanilla extract
- 2 cups (354g) white chocolate chips, plus extra for decorating
- 1 cup (170g) semisweet chocolate chips
- 1 cup (170g) milk chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with a sheet of parchment or a Silpat. Set aside.
- In a medium bowl, whisk together the flour, both cocoa powders, baking soda, baking powder, and salt. Set aside.
- In the bowl of your stand mixer or using a hand mixer, beat the butter and sugar until creamy. Add the eggs, one at a time, then mix in the vanilla until well blended.
- Add half of the dry ingredients to the butter/sugar mixture and beat just until blended. Add the remaining flour mixture and beat in until it is fully incorporated. Mix the three types of chips into the dough. Let the dough rest for 15 to 30 minutes.
- Scoop the dough using a small cookie scoop** onto the prepared baking sheet and press each ball of dough with the flat bottom of a glass dipped in sugar. Dip in sugar between flattening each ball of dough. Alternately, you can skip flattening them for slightly more puffy cookies. I was able to bake 12 cookies on each sheet pan.
- Bake about 10 minutes, watching carefully so they don’t burn. You want them to look dry on top and the edges to look firm. Leave them on the baking sheet for a minute or two before transferring to a wire rack to cool. Store in an airtight container.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
**I used my 2 teaspoon cookie scoop with a sweeping arm to make perfect 2-inch cookies quickly! If you use a larger scoop, both the baking time and yield will change.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
60Serving Size:
1Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 26mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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