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
- 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
Using a handheld mixer, cream together the sugars and the butter until light in color and fluffy. It will be a bit chunky.
Add the eggs and vanilla and continue beating to incorporate.
Separately, sift together the AP flour. salt and baking soda.
Add the flour mixture to the wet ingredients and beat until just incorporated.
Stir in the cocoa. Stirring it in will give you a marbled effect.
Stir in your chocolate chunks.
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.