These cookies have four kinds of chocolate in them!
Quadruple Chocolate Cookies
Makes about 3 dozen
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- 1½ cups butter, softened
- 1 cup firmly packed brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2¾ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup bittersweet chocolate morsels
- 1 cup semisweet chocolate morsels
- 1 cup white chocolate morsels
- 1 cup chopped pecans
- Preheat oven to 350°. Line baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
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