Sometimes when I get home from teaching, I need a cookie. Or 5..sometimes 5 cookies. And last week was one of the 5 cookies kind of weeks. Luckily, by the time I nibbled on the batter making these cookies, I only had two instead of five. A
Double chocolate chip cookies are some of my favorites, and I’ve been known to order them from anywhere. Subway anyone? And so I set out to recreate the soft chewy centers of my favorite double chocolate chip cookies. But I also had to raise the bar
So for these cookies, I added three different kinds of chocolate chips–dark chocolate, semisweet chocolate, and white chocolate. The different chocolate chips add different flavors and textures through the cookies. And I added a hit of espresso powder to the batter to make the coco powder flavor really shine.
Vanilla, butter, salt, coco powder, and three kinds of chocolate chips make these quadruple chocolate chocolate chip cookies the perfect afternoon snack after a stressful day. Add a tall, cold glass of milk, and my day was suddenly looking up. It’s amazing what quadruple chocolate chocolate chip cookies can do!
Quadruple Chocolate Chocolate Chip Cookies
Author: Happy Food Happy Home
Yields approx. 20 cookies
1 ¼ sticks butter (10 tablespoons), softened
1 cup sugar
1 ½ teaspoons vanilla extract
½ teaspoon espresso powder
1 cup flour
¼ cup plus 2 tablespoons coco powder
¾ teaspoons baking soda
½ teaspoon kosher salt
¾ cup dark chocolate chips
½ cup semi-sweet chocolate chips
¾ cup white chocolate chips
- Preheat oven to 350 degrees. Line a cookie sheet with
- Cream butter and sugar together in the bowl of a stand
mixer. Scrape down the sides of the bowl.
- Add the egg. Mix until just combined. Scrape down sides.
- Mix in vanilla and espresso powder. Scrape down sides.
- In a large mixing bowl, whisk together the flour, coco
powder, baking soda, and salt.
- Add half of the dry ingredients to the stand mixer and mix
until just combined. Scrape down sides.
- Add remaining dry ingredients and all of the chocolate
chips. Mix until combined.
- Use a 1 ½ tablespoon cookie scoop to scoop cookies onto
lined baking sheet.
- Bake cookies for 9-10 minutes until the edges are set but the middles are still soft. The cookies should have a few cracks running across their tops.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer to a cooling rack.
adapted fromThe Pioneer Woman
Sometimes cookies can make everything better. And I love those times–your problems aren’t too big when cookies can fix them. Cookies are my go-to ‘had a bad day’ food; do you have a comfort food you make during a bad day? If you don’t I would highly recommend trying these quadruple chocolate chip cookies!