Quadruple Chocolate Chunk Cookies Recipes

Steps:

• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until creamy. Beat eggs and vanilla into butter mixture until eggs are completely incorporated.
• Whisk flour, baking soda, and salt together in a bowl. Add flour mixture to butter mixture and stir to combine. Fold white chocolate chips, milk chocolate chips, semisweet chocolate chips, and peanut butter chips into dough. Cover bowl with plastic wrap and refrigerate until dough is firm, about 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Drop spoonfuls of the cookie dough 2 inches apart onto baking sheets.
• Bake in the preheated oven until cookies are lightly browned and puffed up, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• In a microwave, melt 3 ounces of white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool. , In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in semisweet chocolate chunks., Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. , In a microwave, melt remaining white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; drizzle over cookies. May be frozen for up to 3 months.