Quadrouple Chocolate Chunk Cookies

This image courtesy of Mark T. Shapiro

My best cookie ever! I make this cookie in every cooking school where I teach. Just the title alone excites the class.

Makes50 cookies

Cooking MethodBaking



Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe CourseDessert

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

EquipmentFood Processor

MealDinner, Lunch, Tea

Taste and TextureChewy, Chocolatey, Sweet

Type of DishChocolate Dessert, Cookie, Dessert


  • 2 cups (500 mL) granulated sugar
  • 1¼ cups (300 mL) unsalted butter, softened
  • 2 eggs
  • 2 tsp (10 mL) vanilla
  • 3 cups (750 mL) all purpose flour
  • ¾ cup (175 mL) unsweetened Dutch-process cocoa powder, sifted
  • 1 tsp (5 mL) baking soda
  • ½ 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 350°F (180°C).

  2. In work bowl fitted with metal blade, process sugar and butter until creamy, about 10 seconds. With the motor running, add eggs and vanilla through the feed tube and process until incorporated. Scrape work bowl to incorporate the whole mixture. Add flour, cocoa powder, baking soda and salt and process just until combined, about 1 minute. Transfer to a large bowl. Add white, semisweet and milk chocolate chips. If dough is very soft, refrigerate until firm, about 20 minutes.

  3. Scoop dough by heaping tablespoonfuls (15 mL) and squeeze into a ball. Place on prepared baking sheets, about 2 inches (5 cm) apart. Slightly flatten each cookie by pressing down with the palm of your hand or the bottom of a drinking glass. Bake in preheated oven until edges are firm, 12 to 18 minutes. Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.


  1. Try some of the mint or peanut butter chips in place of the other varieties in this recipe.

  2. For larger cookies, scoop by level ¼ cup (50 mL) to yield 32 cookies.


  1. Store cookies in an airtight container for up to 4 days. You can also freeze them in resealable plastic bags for up to 1 month.

  2. Purchase new baking soda when you haven’t baked for a few months. Do not use soda kept in the refrigerator or freezer as a deodorizer because it may take on the taste of fish or other items.


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