Quadruple Chocolate Cookies – No Such Thing as Too Much Chocolate

Chicago winter has arrived.

I’m a little bit of a humbug, so my mood in November usually starts with depression that Halloween is over, then anger over people skipping Thanksgiving and going straight to Christmas, then a big fat groan upon hearing the first Christmas song of the season, and eventually settles on grumpy old man style mumbling about kids these days and shuffling around Target reluctantly shopping for secret Santa gifts with my hair shoved under my hat making me look like a cone head. Maybe it was years of retail that turned me against the Holidays. Or maybe it was working in Emergency Rooms (dark stuff my friends). Or maybe it’s my hipster reluctance to like anything that everyone else loves. The world will never know.

There is one part of Christmas that I do love, however, and that’s the baking (duh!). I love winter flavors. Gingerbread, cranberry, peppermint, snickerdoodle, I love all of it. My favorite thing to do on Christmas is snuggle up on the couch with the hubs in my fuzzy socks with a hot cocoa and a large plate of cookies and watch all of the Harry Potter movies. I will be doing a couple of different Christmas-tin-worthy cookie recipes this year, starting with these amazing Quadruple Chocolate Cookies from Averie CooksYou read that right, there are 4 kinds of chocolate in these babies: chocolate chips, chocolate chunks chocolate pudding, and chocolate dough. (For more holiday sweets recipes, click here!)


The proof is quite literally in the pudding with these cookies. Cocoa can dry out a dough, but the pudding keeps them soft and gooey inside while maintaining a rather light texture considering their gargantuan size. These cookies are huge and weigh a ton, sure to satisfy even your most acutely afflicted chocoholic. I know this from experience as this is not my first time making these cookies. Their simplicity and decadence have made them one of my go-to cookies for well over a year now. They are always a crowd pleaser and the dough keeps well in the fridge for a few days, or the freezer for a few months, and the baked cookies stay soft for days (assuming they last that long).


So what if they aren’t the fanciest cookies at the party, sometimes a simple dress is the most elegant. That’s all I have to say about that.

Skill Level:

I have strong confidence that you can accomplish this recipe. Seriously. Make them with the kids. Make them with Grandma. Averie even has a video of her making them on her site, so you have no excuse for failure. There are only two things that she points out to remember in order to get these perfect:

  1. Chill your dough! Warm dough will spread, giving you dry, flat cookies. We want soft, plump cookies, so make sure your dough is cold and firm when you put it in the oven.
  2. Do not overbake them! They should be firm on the sides, but slightly shiny in the center when you take them out of the oven. If you let them cool on the pan they will finish cooking from the residual heat and be perfectly soft in the center and crispy on the outside, as a good cookie should be.


The one nice thing about cookies is that they’re generally pretty straightforward. Unless you’re making something fancy like meringue or brown butter cookies (is that some foreshadowing I see?), they’re usually all the same steps with just a slight change in ingredients. Seriously, you want to make your own cookie recipe? All you need is butter, sugar, eggs, flour, and baking soda, factor in a 3:2:1 ratio of flour (and other non-sugar dry ingredients, such as cocoa), butter, and sugar, add any flavoring or chunky stuff you want, and voila! You have your very own cookie recipe! So needless to say, the recipe is very easy to follow. I really feel it’s perfect as written.


For an exact measure of each ingredient using the best-priced version at my local grocery store, this recipe cost $11.46. However, the cost will vary depending on the quality of chocolate you’re using. My cookies ended up costing a little more because I used dutch process cocoa and high-quality dark chocolate chunks. So it really all depends on how snooty you are about your chocolate. I am only a somewhat snooty chocoholic. If you’re wondering, I used Nestle semi-sweet chocolate chips (more expensive is not always better!), Droste dutch process cocoa, and some really fancy organic 70% dark chocolate bar from whole foods that I can’t remember the name of. I do not recommend Ghiridelli for the chocolate chips as their cocoa percentage is actually much lower than most semi-sweet chocolate giving it a sweeter, almost fruity flavor that I don’t care for.


If it weren’t for the 2-hour chill time, this recipe could be accomplished in 30 minutes. Unfortunately, the chilling is necessary. The good news is, you can prepare the dough and roll the cookies the night before, stick them in the fridge overnight, and they’ll be ready for baking the next day.

Bonus! Simple Equipment!

All this requires is a bowl, egg beater, measuring cups, and a pan, things even the most modest baker will already have in their kitchen.

I don’t know what else to say to get you to try these cookies. If you’re not convinced at this point, then clearly you simply hate happiness. If you do make them, let me know! Send me a picture of your culinary art! If the only thing I ever accomplish with this blog is to inspire just a few people to get creative in the kitchen and try something they’ve never tried before, I will have succeeded.

Once more with feeling, click here for the recipe.


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  • Lindsay

    Wow! These sound amazing! There’s a bake off soon at my office. The competition gets nasty — there are prizes for taste, appearance, and signage (I won last year with my watercolor image!!). I’m going to have to choose one of these recipes to make, but I may have to go with these cookies — who ever dislikes chocolate??!?!? — and up my game with a rockin’ watercolor label yet again.

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