Hello everyone! I would like to share a recipe today for chocolate cookies containing 4 different types of chocolate.
If you like rich cookies, this recipe is perfect for you. They’re made with Dark, semi-sweet, mini semi-sweet and white chocolate chips.
I recommend making these with natural cocoa, as dutch-processed may overpower the flavor of the different chocolate chips. Feel free to try it either way though!
I also recommend using ring molds with this recipe. Not 100% necessary, but helps keep them from spreading too thin, and I find keeping them in a uniform shape makes it much easier to store and/or package these.
Next, chilling. The dough will be quite soft when it is first made, so about 5-10 minutes will go a long way in making it easier to scoop and hold it’s shape on the pan before baking. The second chill is also extremely helpful in keeping the shape of the cookies, as well as deepening the flavor the longer they chill for.
Lastly, of course, espresso powder. One of my favorite “extra” ingredients, I highly recommend adding this to not only this recipe, but most other chocolate recipes. It does not make them taste like coffee at all, but enhances the chocolate flavor. You can use instant coffee if you don’t have it, or omit it if you prefer.
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Quadruple Chocolate Cookies
Difficulty: Easy12
CookiesRich and decadent cookies made with 4 different kinds of chocolate!
Ingredients
9 tbsp (127g/1 1/8 sticks) salted butter, melted
1/2 cup (110g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 egg, room temperature
1 tsp vanilla extract
1 cup (125g) bread flour
1 tsp cornstarch
1/4 tsp espresso powder
1/4 + 1/8 cup (32g) natural cocoa powder
1/2 tsp baking soda
scant 1/4 tsp salt
1/4 cup (60g) dark chocolate chips
1/4 cup (60g) semi-sweet chocolate chunks
1/4 cup (60g) semi-sweet mini chips
1/4 cup (60g) white chocolate chips
Directions
- In a large microwave-safe bowl, melt the butter. Whisk in the cocoa until smooth, then both sugars. Add the egg and vanilla, then beat until smooth. Sift in the flour, cornstarch, espresso powder, baking soda and salt. Stir until smooth, being careful not to overmix.
- Fold in all of the chips, then chill while you line a baking sheet with parchment paper or a silicone mat (If you plan on chilling the dough for more than 10 or so minutes, I would recommend letting it sit at room temp for a few minutes before trying to scoop it.).
- Divide the dough using a 3-tbsp cookie scoop, then cover and chill for at least 2 hours, up to 24. Once ready, preheat your oven to 350F and bake for 14-18 minutes, until just set on the edges and still soft in the center when gently pressed. Let cool and enjoy!
Recipe Video
Notes
- I recommend sticking with natural cocoa powder here, as using dutch-processed may overpower the flavor of the chocolate chips.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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