Yield: 8 quadruple chocolate chip cookies // Total Time: 1 hr. 15 min. // Disclaimer: This post includes affiliate links.
Marbled chocolate chip cookies with three types of cocoa, loaded with chocolate chips.
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.
small batch cookies
Like most recipes you’ll find here, these cookies are small batch, yielding just 8 cookies. I love making small batch bakes because they are the perfect size myself and others who don’t have a lot of people to bake for in their home. But don’t worry! If you are in need of more cookies, you can double or triple this recipe as desired. Just be sure you’re using grams to measure for the best result. If you’re looking for an even *smaller* batch of cookies, check out my 20 minute chocolate chip cookies!
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed.
mix the dough carefully
When you’re mixing in your flour, you’ll want to make sure you only mix just until that last streak of flour disappears in the dough. Otherwise, you run the risk of overmixing the dough which will make the cookies more tough and chewy.
under bake for perfect cookies
This is one of the best tips for getting these small batch cookies to be perfect, and really for making any cookie perfect.Cookies will continue to bake on the hot cookie sheet after being taken out of the oven. When the edges are golden brown and the middles of the cookies are just a little underdone, they are ready to be taken out of the oven! Let the cookies sit on the hot baking sheet for at least 5 minutes after baking before transferring them to a wire rack to cool.
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!
chill the cookies prior to baking
I know, I know – it’s frustrating to have to wait! However, because we’re using melted 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.
ingredients and substitutions
For the 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!
quadruple chocolate chip cookies q&a
can I double this recipe?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 16 delicious cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
can I make these cookies ahead of time?
Definitely! Cookie dough 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. Just be sure to take the dough out of the fridge a little bit before you want to bake, so that it becomes soft enough to scoop again!
help, my cookies are puffy!
This is the #1 question I get asked about cookies: “Why do mine come out thick and puffy and not like the picture?” The #1 reason this happens is that you are not measuring your flour by weight, and therefore, are probably adding in too much flour by accident. These cookies are on the thicker side, but if they virtually don’t spread in the oven, it’s likely that there are too much of the dry ingredients. I can’t recommend a scale enough if you like baking for the best, most consistent results!
how to store these quadruple marbled chocolate chip cookies
These cookies can be stored in an airtight container at room temperature. They will definitely taste the best on the day that they are baked, but will keep well for up to 3 days.
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.
why do you measure in grams?
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.
a note on oven temperature
Ovens vary and fluctuate in temperature and aren’t always at the temperature they claim to be at. 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.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make these quadruple chocolate chip cookies?
If you made these quadruple chocolate chip cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Quadruple Chocolate Chip Cookies
- 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.)
- 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!