Well. I’ve finally done it. I’ve gotten FOUR different kinds of chocolate into ONE cookie. Honestly? It feels great (and it tastes even better). These cookies have a fluffier consistency than my go-to dough, but I think it’s perfect with all the chocolate chunks hiding inside. They’re light and chewy and all-around perfect, and I’ve made two batches in the last week alone. In fact, they’ve recently become my default party-favor and I don’t think anyone is complaining. Here’s how to make ’em:
Quadruple Chocolate Cookies
Ingredients
- 1 cup light brown sugar lightly packed
- 1 cup white sugar
- 115 grams room temp unsalted butter 115 grams is equal to 1 American stick
- 2 eggs
- 1.5 tsp vanilla extract
- 2.5 cups AP flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chunks I use a mix of white, milk and dark
Instructions
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Using a handheld mixer, cream together the sugars and the butter until light in color and fluffy. It will be a bit chunky.
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Add the eggs and vanilla and continue beating to incorporate.
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Separately, sift together the AP flour. salt and baking soda.
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Add the flour mixture to the wet ingredients and beat until just incorporated.
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Stir in the cocoa. Stirring it in will give you a marbled effect.
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Stir in your chocolate chunks.
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Bake in a preheated oven at 170FAN/350F for 13-15 minutes (mine always take exactly 13:30!) and then cool the cookies on a wire rack. Store in an airtight container.