Quadrouple Chocolate Chunk Cookies Recipe

Name: Quadrouple Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (500 mL) granulated sugar; 1 1/4 cups (300 mL) unsalted butter, softened; 2 eggs; 2 tsp (10 mL) vanilla; 3 cups (750 mL) all purpose flour; 3/4 cup (175 mL) unsweetened Dutch-process cocoa powder, sifted; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 2 cups (500 mL) white chocolate chips; 1 cup (250 mL) semisweet chocolate chips; 1 cup (250 mL) milk chocolate chips; 2 baking sheets, lined with parchment paper

Servings: persons

2 cups (500 mL) granulated sugar
1 1/4 cups (300 mL) unsalted butter, softened
2 eggs
2 tsp (10 mL) vanilla
3 cups (750 mL) all purpose flour
3/4 cup (175 mL) unsweetened Dutch-process cocoa powder, sifted
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) white chocolate chips
1 cup (250 mL) semisweet chocolate chips
1 cup (250 mL) milk chocolate chips
2 baking sheets, lined with parchment paper

1
Preheat oven to 350F (180C).
2
In work bowl fitted with metal blade, process sugar and butter until creamy, about 10 seconds.
3
With the motor running, add eggs and vanilla through the feed tube and process until incorporated.
4
Scrape work bowl to incorporate the whole mixture.
5
Add flour, cocoa powder, baking soda and salt and process just until combined, about 1 minute.
6
Transfer to a large bowl.
7
Add white, semisweet and milk chocolate chips.
8
If dough is very soft, refrigerate until firm, about 20 minutes.
9
Scoop dough by heaping tablespoonfuls (15 mL) and squeeze into a ball.
10
Place on prepared baking sheets, about 2 inches (5 cm) apart.
11
Slightly flatten each cookie by pressing down with the palm of your hand or the bottom of a drinking glass.
12
Bake in preheated oven until edges are firm, 12 to 18 minutes.
13
Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
14
Variations:
15
Try some of the mint or peanut butter chips in place of the other varieties in this recipe.
16
For larger cookies, scoop by level 1/4 cup (50 mL) to yield 32 cookies.

2266

kcal

Calories

118

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups (500 mL) granulated sugar, 1 1/4 cups (300 mL) unsalted butter, softened, 2 eggs, 2 tsp (10 mL) vanilla, and more.

Yes, Quadrouple Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quadrouple Chocolate Chunk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions