Quintuple Chocolate Cookies

Quintuple Chocolate Cookies: The Briarwood Baker

Yes, you read that title right. Quintuple chocolate cookies. As in five kinds of chocolate. These are for the serious chocolate lover since there is cocoa powder, bittersweet chocolate, semi-sweet chocolate chips, chocolate truffles, and Oreos stuffed into one cookie. Plus chopped up Oreo cookies in a cookie? Yes. Please. The genius Averie, over at Averie Cooks is the one who came up with this recipe and I am beyond glad that I gave in to my chocolate craving one day and baked these up. With the Oreos, I used the new cookie dough Oreos that were an impulse buy the day before. Feel free to use regular Oreos as well, but I liked the uniformity of the cookies with no white bits mixed in when I used the cookie dough ones.

Quintuple Chocolate Cookies: The Briarwood Baker

As you can see, these cookies are oozing with chocolate-y goodness. Five kinds of chocolate-y goodness in fact. The melted chocolate and cocoa powder give the cookies a deep chocolate flavor, the chocolate chips and truffles add a creamy, rich element to them, and the chopped up Oreos provide a crunchy textural contrast to the cookies. Bake these when you’re having a bad day, when you want to celebrate, or just cuz UConn men and women’s basketball moved onto the Final Four, (whoo!) No matter what the situation, these cookies are worth it.

Quintuple Chocolate Cookies: The Briarwood Baker



Quintuple Chocolate Cookies

1 cup all purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

8 oz bittersweet chocolate

2 eggs, lightly beaten

1 1/2 teaspoons vanilla extract

5 tablespoons unsalted butter, room temperature

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 cup semi-sweet chocolate chips

1/2 cup chocolate truffles, chopped (I used Lindt truffles, but feel free to use any other kind of truffles, chopped candy bars, etc.)

6 or 7 Oreos, chopped


In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

In a double boiler, melt the bittersweet chocolate over medium-low heat until smooth. Set aside.

In a stand mixer with a paddle attachment, beat the softened butter until smooth. Add the sugars and beat until light and fluffy. Add the eggs and vanilla, beat until combined, and then add in the melted chocolate, beating until incorporated. Add the sifted dry ingredients and mix just until combined: do not over mix! Add the semi-sweet chocolate chips, chopped truffles, and chopped Oreos, mixing just to incorporate them into the batter. Chill for at least 30 minutes.

Preheat the oven to 350 F. Line a cookie sheet with parchment paper and set aside. Scoop out roughly 2 tablespoons of dough and roll into a ball. Place on the cookie sheet and flatten the top slightly. Be sure to space each ball of dough about 2 inches apart.

Bake for about 10 minutes or until the tops are set. The centers might seem slightly under baked, but they will firm up as they cool. Let cookies cool on the baking sheet for at least 5 minutes before cooling completely on a wire rack.

Makes: approximately 24 cookies

*Recipe adapted from Averie Cooks


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