Quadruple Chocolate Cookies

Quadruple Chocolate Cookies

These cookies have four kinds of chocolate in them!

Quadruple Chocolate Cookies
Makes about 3 dozen
Write a review
Print
Ingredients
  1. 1½ cups butter, softened
  2. 1 cup firmly packed brown sugar
  3. ¾ cup granulated sugar
  4. 1 teaspoon vanilla extract
  5. 3 large eggs
  6. 2¾ cups all-purpose flour
  7. ½ cup Dutch process cocoa powder
  8. 1 teaspoon baking powder
  9. ½ teaspoon salt
  10. ¼ teaspoon baking soda
  11. 1 cup bittersweet chocolate morsels
  12. 1 cup semisweet chocolate morsels
  13. 1 cup white chocolate morsels
  14. 1 cup chopped pecans
Instructions
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In a large bowl, beat butter, sugars, and vanilla with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to butter mixture, beating just until combined. Stir in all chocolate and pecans. Drop batter by ¼ cupfuls, 2 inches apart, on prepared pans.
  4. Bake for 12 to 15 minutes or until edges of cookies look dry. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers for up to 3 days.
Notes
  1. Dutch process cocoa is natural cocoa powder that has been treated to remove some acid, which makes for a deeper chocolate flavor. As a rule, use regular unsweetened cocoa powder if the recipe does not specifically call for Dutch process cocoa.
Paula Deen Magazine https://www.pauladeenmagazine.com/

Get more great traditional Southern recipes and more by ordering your subscription of Cooking with Paula Deen today!