Mega Quadruple Chocolate Cookies
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Have you had your happy ‘chocolate fix’ today? This recipe for our Mega Quadruple Chocolate Cookies are super-mega delicious and will completely satisfy all of your ‘chocoholic’ cravings for real!
More Chocolate Love? Check out Hot Fudge Oreo Chocolate Poke Cake, Mini Decadent Chocolate Bundt Cakes and 23 M&M Desserts That Will Melt Your Heart!
Happily, with this chocolate cookie recipe, you are getting chocolate 4 different ways in these cookies! So what chocoholic could resist these amazing fudgy chocolate cookies?
Why We Love These Mega Quadruple Chocolate Cookies
- Umm…Isn’t it obvious? 4 kinds of CHOCOLATE! Chocolate Chips, Cocoa Powder, Chocolate Extract and M&M’s!
- Easy to make chocolate cookie recipe!
- Each cookie is a heaping quarter (1/4) cup or a large cookie scoop of cookie dough, yielding ultra thick cookies with a tasty combination of chocolate chips and m&m’s inside!
- They’re not so overloaded with chocolate chips and m&m’s, (unless you make them that way) so you can actually taste the soft, chewy chocolate cookies shining through as the star attraction.
- You’ll be happy to know, they only require about 15 minutes to prepare and 15 minutes to bake.
I won’t tell if you hide in the closet, secretly indulging in your happy place with these Mega Chocolate M&M Cookies!
But, watch your back, I might be hiding in there with you ready to pounce on these cookies too!
Above all, these Mega Quadruple Chocolate Cookies are super yummy and easy to make, so bring on the chocolate love!! So grab your ingredients and let’s bake up this quick and easy, indulgent chocolate cookie recipe!
Ingredients You Need
- semi-sweet or dark chocolate chips
- unsalted butter
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
- eggs
- brown sugar
- granulated sugar
- whipping cream or milk
- chocolate extract
- semi-sweet chocolate chips
, I used Ghiradelli semi-sweet
- m&m’s
How to Make Mega Quadruple Chocolate Cookies
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper and set aside.
- In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and butter for 15 second intervals until just melted, whisking in between each increment, until butter and chocolate are melted and mixture is smooth. Set aside.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt and set aside.
- In another bowl whisk together the eggs, sugars, cream or milk and vanilla. Add in microwave chocolate and mix well.
- Start adding in the dry ingredients into the wet ingredients, and stir until combined.
- Fold in the chocolate chips and 1 cup of m&m’s into the batter, stirring until everything is just combined. Let dough sit for 5 minutes before scooping.
- Using a ¼ cookie or ice cream scoop, Scoop up 6 cookies onto each of the baking sheets or use small scoop and place 12 on baking sheets. Add M&M’S to the tops of the cookies, pressing down slightly.
- Bake for 15 -17 minutes for larger cookies and 12- 14 minutes for smaller cookies.
- Let cookies cool before transferring to baking rack or counter.
Want Super Thick Cookies?
For super thick cookies, you can refrigerate scooped cookie dough balls for 10-15 minutes, but add a minute or two on to the baking time.
Storing and Freezing Cookies
- Seal cookies after they have cooled for up to 5 days.
- Freeze up to 3 months completely sealed.
These Mega Quadruple Chocolate Cookies are perfect when you want to celebrate chocolate for any occasion! Modify them to your liking with your favorite chocolate add-ins!
More Chocolate Explosions of Love
- ‘Thick ‘n Fudgy’ Chocolate Explosion Cookies
- Chocolate Espresso Truffles
- Milk Chocolate Kiss Cookies
- OMG Chocolate Oreo Cheesecake Brownie Trifle
- Brownie Walnut Chocolate Chunk Cookies – Vegan & GF Options too!
- Fudgy Chocolate Chunk Brownies
- Chocolate Fudge White Chocolate Chip Cookies – Vegan & GF Options
Mega Quadruple Chocolate Cookies
Ingredients
- 1 cup semi-sweet/dark chocolate chips
- 2 tablespoons unsalted butter
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 2 tablespoons whipping cream or milk
- 1 teaspoon chocolate extract can also use vanilla extract
- ¾ cup semisweet chocolate chips I used Ghiradelli semi-sweet
- ¾ to 1 cup m&m's + m&m's for tops of cookies about 1 1/2 cups
Instructions
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper and set aside.
- In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and butter for 15 second intervals until just melted, whisking in between each increment, until butter and chocolate are melted and mixture is smooth. Set aside.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt and set aside.
- In another bowl whisk together the eggs, sugars, cream or milk and vanilla. Add in microwave chocolate and mix well.
- Start adding in the dry ingredients into the wet ingredients, and stir until combined.
- Fold in the chocolate chips and 1 cup of m&m's into the batter, stirring until everything is just combined. Let dough sit for 5 minutes before scooping.
- Using a 1/4 cookie or ice cream scoop, Scoop up 6 cookies onto each of the baking sheets or use small scoop and place 12 on baking sheets. Add M&M'S to the tops of the cookies, pressing down slightly.
- Bake for 15 -17 minutes for larger cookies and 12- 14 minutes for smaller cookies.Let cookies cool before transferring to baking rack or counter.Enjoy!Seal cookies after they have cooled. Freeze up to 3 months or will keep up to 5 days.
Notes
Thanks Teresa! 😉
Sound awesome, Kim.