Marbled chocolate chip cookies with three types of cocoa, loaded with chocolate chips.
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quadruple chocolate chip cookies
You may have heard of triple chocolate chip cookies, but we’re taking those to the next level by making it *quadruple.* These cookies are marbled with three different types of cocoa powder, and are loaded with chocolate chips. They’re a chocolate lover’s dream.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
chill the cookies prior to baking
I know, I know – it’s frustrating to have to wait! However, because we’re using melted brown butter, we want to give the dough time to firm up. Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for chocolate chocolate chip cookies:
quadruple chocolate chip cookies:
- All purpose flour: for structure and chewiness.
- Baking powder & baking soda: for helping the cookies rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.
- Dark brown sugar & granulated sugar: for flavor, moisture, and sweetness. In a pinch light brown sugar will work here as well in place of the dark brown sugar.
- Egg: for binding and for moisture.
- Vanilla extract: for flavor.
- Semi-sweet chocolate: I recommend semi-sweet or dark chocolate. Please note that if you use all chocolate chips, the cookies will bake up a little thicker, and if you use all chopped chocolate, they will be a tad thinner.
- Natural cocoa powder, dutch process cocoa powder & black cocoa powder. For the triple marbled cocoa cookie base! Here is the black cocoa powder I use.
how to make quadruple chocolate chip cookies
Here’s a little look into the process of making these quadruple marbled chocolate chip cookies. The full recipe is at the end of this blog post!
chocolate chocolate chip cookies recipe q&a
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
do I need to use three types of cocoa?
Here are two other ways you could make these cookies –
- With two types of cocoa. Split the dough in half, and to each half mix in 18g (3 tbsp.) of cocoa powder.
- With only one type of cocoa. Mix in 36g (6 tbsp.) of your favorite cocoa powder at the same time that you add in the flour.
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store quadruple chocolate chip cookies
Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Quadruple Chocolate Chip Cookies
Ingredients
- 98 g unsalted butter (7 tbsp.)
- 100 g dark brown sugar* (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 12 g natural cocoa powder (2 tbsp.)
- 12 g dutch process cocoa powder (2 tbsp.)
- 12 g black cocoa powder (2 tbsp.)
- 150 g semi-sweet chocolate** (¾ c. + 2 tbsp.)
Instructions
- Melt the butter, then whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until no flour streaks remain.
- Divide the dough evenly between three bowls (approximately 150g per bowl)
- To each bowl, gently fold in one of the cocoa powders until almost fully combined. Then, add in 1/3 of the chocolate (50g / 4.5 tbsp.) to each bowl and mix until just combined.
- Use a 1 tbsp. cookie scoop to dish out heaping tablespoons of each flavor of dough. Then, use a knife or your hands to split each cookie dough ball in half.
- Alternate adding each half ball of flavor to your hand, six pieces total. Roll the dough into a ball. Repeat until you have used all of the pieces.
- Tip: If you want the balls of cookie dough to be a little more uniform, you can gently press them into a 3 tbsp. cookie scoop!
- Chill the dough in the fridge for at least 20 min. to allow it to firm up and avoid over-spreading in the oven. If you want thinner cookies, you can bake them right away.
- Preheat the oven to 350°F / 175°C.
- Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate.
- Bake for 10-12 minutes, or until they have set.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Sprinkle with flaky sea salt, serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.