The Best Quadruple Chocolate Chip Cookies
What can I say? I wanted to call them the best “fourple” chocolate chip cookies but it wasn’t a word. They’re soft and chewy and very chocolatey for all those chocolate lover’s out there. The deep chocolate flavor of the cookies with the addition of dark and light chocolate chips as well as ANDES MINTS chopped up in them. Not those baking chips but the real wafers of minty chocolatey goodness. The Best Quadruple Chocolate Chip Cookies are going to satisfy that craving you’re having!
I said “chocolatey” twice in the paragraph above and chocolate four time (see how the word “fourple” could become a word? My sister published a cookbook a number of years ago called “Flavors of Home” that had a chocolate, chocolate chip cookie recipe that I made a few times over the years. The recipe book is still packed up in a box and I was craving a cookie such as this. I started changing my recipe for the best soft chocolate chip cookie and came up with this bit of yummy goodness. I had some leftover Andes Mints from Christmas and practicing social distancing, I used what I had. Glad I did:) In reality, it’s simple to take your favorite chocolate chip recipe and make it into a chocolate chocolate chip recipe by replacing about 1/3 of the flour with cocoa. Yup….it’s magic!
Stocking our Pantries
There are things we will remember about the Corona Virus in years to come. One of them will be how fast the toilet paper and water flew off (and continues to do so) the shelves at our local grocery stores. I think the next items to go were flour and sugar. I will be honest and say my pantry was not as stocked (I don’t even have a pantry at this moment in time) as I would have liked to it have been. I’ve been able to procure a few small bags of flour (nowhere near what I usually love to have) from a few visits to the store but flour continues to elude me as does some other basic staples. This will ensure you can make the best quadruple chocolate chip cookies any time you want!
- Flour: White enriched or unbleached flour on hand; you can even add in whole wheat flour but it’s best to store that in the freezer for a longer shelf life
- Butter: Stock up when it’s on sale and it freezes well. You can even get powdered butter that mixes up great and can be used in recipes. I’ve got some from Honeyville but there is also Thrive. I’m sure there are other’s out there. Margarine is still a good stand in for butter and lots of bakers still use it. Crisco also has a “golden flavored” shortening that I’ve used in cookies before and performs really well with a great shelf life
- Eggs: I know they’re also another perishable food but you can buy several dozen to keep on hand. I had a friend that used to freeze them, by cracking them into heavy plastic (the old Platex baby bottle bags) Freeze dried eggs are also available that taste great!
- Chocolate: Stock up on different types of chocolate chips and baking chocolate for those dramatic cravings you get (you know at night, or Sunday afternoon)
- Sugar: The best time to stock up on sugar it appears is sometimes in the summer for those who can or make jams and then early November as people start their baking for the Holiday Season. If your brown sugar gets a little hard, rewrap it in a air tight bag or container with a piece of apple or bread.
- The other things that go into these cookies are pantry staples like salt, baking powder, and cornstarch and vanilla (which is easy to run out of)
Back to the best quadruple chocolate chip cookies
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- Mixer: I have both a Bosch Mixer and Kitchen Aid. They both work great for this. I also have arms if I choose to do this by hand
- Silpat Baking Sheets: These work great to use over and over
- Baking Sheets: The larger your pans, the fewer batches you have to bake…enough said about that!
- Cookie Scoop: These work great, I use one at work but don’t have one myself yet….on the list:)
- Wire Cooling Racks: They’re wonderful, although it’s interesting the things you do without but wish you had:)
- All Purpose Unbleached Flour
- Sugar (both brown and white)
- Butter (yes I did) You can also use margarine or butter flavor shortening
- Baking Cocoa: I used Nestle Toll House but if you want a darker chocolate flavor use Hershey’s Dark. Some bakers swear by Dutch Cocoa only. If it’s not on my supermarket shelves, I don’t go out of my way to get it
- Andes Mints: Like I said above, I used the regular mints. I’ve never used the baking ones before
- Chocolate Chips: Lots of bakers have preferences to which chocolate chips they use. I buy based on price usually. If Ghiradelli is on sale great, otherwise I buy what’s in my price point. I have a propensity for Milk Chocolate, but used both Milk and Dark for these cookies. If you want to make Quintuple Chocolate Chip Cookies, throw in some white chocolate chips as well. They do add some color (although white is not a color)
- This recipe requires creaming the butter and sugars, adding the eggs and vanilla….then all the rest of the stuff. You are not required to chill the dough before baking
- The recipe makes 24 cookies, a large tablespoon scoop for each cookie. If you’re using about 1/4 cup, it will make 21 cookies
- Use either parchment paper for silpat mats for easy removal after baking
- Metal Spatula: You don’t have to have one, but boy howdy, they sure are easier to slide off your baking sheet and onto a place to cool when you use one. I don’t know where mine went but you can bet I’m off to get one soon!
- Mixer: You don’t need a fancy mixer for these babies (but it’s nice) You can use a hand mixer or even mix them by hand (no, not with your hands….well only when it comes time to adding the chocolate chips, jk)
Let’s get to the recipe for the best quadruple chocolate chip cookies…….it’s really a simple method
- cream butter and sugars, add the eggs one at a time, then add vanilla. Beat for an additional minute til light and fluffy
- mix together the dry ingredients, especially since you’re trying to blend the cocoa with the flour. Mix the dry ingredients to the wet a bit at a time, beating as you do it
- Add the chopped chocolate using the “pulse” on your mixer or turning on and off until incorporated
- Drop by large spoonfuls onto a baking sheet lined with parchment or silpat sheets. If you don’t have either, don’t worry about greasing the baking sheets. There’s enough butter in the cookies so they won’t stick. I had a few leftover Andes Mints so I cut them in half and poked them (with a few more chocolate chips) into the top of the unbaked cookie
- Bake for 10 minutes at 350°. Let them sit on the baking sheet for 1 minute until transferring them to a wire rack or paper lined counter top. Use a metal spatula or turner for best results. If they come apart a bit, push back together and let them cool completely. The second batch bake for 8-10 minutes as the baking sheets are warm
Yummmmmmmmy! Dark and crackly and soft and chewy and, well, the best quadruple chocolate chip cookies:)