Quadruple Chocolate Cookies

These cookies have four kinds of chocolate in them!

Quadruple Chocolate Cookies

2015-06-11 00:12:32

Makes about 3 dozen

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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.

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