Go Back
–+ servings

Quadruple Chocolate Chip Cookies

5 from 1 vote
Soft and chewy cookies marbled with three types of cocoa, loaded with chocolate chips.
Print Recipe Pin Recipe
Prep Time40 minutes
Cook Time15 minutes
Chilling Time 20 minutes
Total Time1 hour 15 minutes
Servings8 cookies
Calories360 kcal

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

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | 
*I recommend dark brown sugar for the best flavor but light brown sugar will work in a pinch!
***I used valrhona feves for those melty pools of chocolate, and chopped them in fourths for the cookie dough, and in half for on top. The next best thing is using a chopped chocolate baking bar. Note that if you use chocolate chips the cookies may end up a bit thicker.

Nutrition

Serving: 1cookieCalories: 360kcalCarbohydrates: 46gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 48mgSodium: 252mgPotassium: 224mgFiber: 4gSugar: 25gVitamin A: 346IUCalcium: 55mgIron: 3mg