I’ve been hiding cookies from you.
You see, I first made these triple chocolate chippers around Christmas time for my family. We loved ‘em. Gobbled them up in 1 day. I made them again for my friends birthday in the beginning of January. Loved ‘em again. Problem is… we’ve eaten them before I can snap photos of them. Oops?
So I made them for the third time last week. They were just as good as batch #1 and batch #2. And just as photogenic. I mean, how can you not love a cookie with THREE additions of chocolate? Semi-sweet chocolate chips, white chocolate chips, and SNO-CAPS!
The Sno-Caps make the cookies extra special and unlike any triple chocolate chip cookie we’ve ever eaten. Have you heard of Sno-Caps? They sell them in most candy aisles. I got mine at the grocery store.
We ate these cookies with champagne to celebrate the good news. Weeeee.
Let’s discuss the base for these over-the-top cookies. What makes them so wonderful?
I used my very favorite, outstanding, soft-baked, go-to, perfected chocolate chip cookie recipe as my dough. You guys LOVE this base recipe so much. We’ve been calling it the “Perfect Chocolate Chip Cookie” for months now. I’ve made so many different versions of cookies using this base cookie dough recipe, which I’ve linked for you at the bottom of this post.
You will never need another chocolate chip cookie recipe after you try this one.
The cookies are soft-baked, thick, chewy, and incredible moist. A few secrets I’ve shared with you many times to obtain all 4 of those qualities:
1) Underbake the cookies at precisely 8-9 minutes, do NOT exceed 10 minutes.
2) Add cornstarch. I’ve explained the science behind adding cornstarch to your cookie dough before. You will be amazed at the result. Often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture. The same goes for your cookie dough – cornstarch will help your dough remain more compact during the baking process, leaving the cookies soft, thick, and puffy.
3) Use more brown sugar than white sugar. Cookies made with more brown than white are more moist and remain softer overtime, due to the presence of molasses. Brown sugar gives the cookies a more chewy (less crispy) texture as well. I prefer dark brown sugar in this recipe. Light vs dark brown sugar is mostly interchangeable in dessert recipes. But I adore the darker version in this cookie dough recipe because it supplies a unique depth of flavor and a more moist, soft texture. I know I sound like a broken record, but I just love dark brown sugar in cookies!
4) Chill the dough. Another secret I’ve drilled in my readers heads the past few months. Not all of my cookie recipes require you to chill the dough prior to baking, but I highly recommend sufficient chill time before throwing these particular cookies into the oven. The cookies will spread less in the oven and bake up to be much thicker when the dough is cold. I usually chill this dough for 1 hour or even overnight.
Sometimes I even roll the cookie dough balls, freeze them in little baggies and bake the balls when they are still frozen – increasing the bake time by only 1 minute since the dough is frozen. The cookies bake up SO thick that way!
Just look how thick these are!
Love at first bite.
Have I convinced you to make these yet? Allow me to continue…
Each bite is literally FULL of chocolate and buttery, soft dough. The perfect balance of chocolate chips and dough. I stuffed the dough to the max with all three versions of chocolate. We loved all of the different chocolate textures and varieties in each bite. Eaten warm, the gooey chocolate in these cookies will make your head spin.
Can’t find Sno-caps? No problem, use dark chocolate chips instead.
Don’t like white chocolate? No problem, use milk chocolate chips instead.
Or even try chocolate chunks, chocolate candy bars, M&Ms, or mini chocolate chips. Chocolate chocolate and even more chocolate. These are perfect for Valentine’s Day, no?
Don’t like chocolate at all? Well… I can’t help you there.
The soft factor. We’ve established that the soft and thick texture of these cookies is from the addition of cornstarch, as well as the higher ratio of brown sugar to white sugar and simply underbaking the cookies.
But what you didn’t know is that these cookies get softer on day 2 and even softer on day 3. They do not get hard as each day passes. The dough will literally melt in your mouth. It’s truly a miraculous chocolate chip cookie recipe and if you haven’t tried it yet, you NEED to.
I cannot sing enough praises for this cookie recipe!
If you are looking for that “perfect” chocolate chip cookie recipe then look no further. I have made these countless times and each time I have people begging me for the recipe. They’re easy to make, no complications, no strange ingredients, and you can fill them with any chocolate you desire.
What are you waiting for?
makes approximately 2.5 dozen cookies
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar (or light brown - dark is preferred)
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup SNO-CAPS (or other kind of chocolate chip)
- Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky. Chill for at least 30 minutes (or up to 3 days).
- Preheat oven to 350F.
- Drop balls of dough onto cookie sheet (about 1.5 Tablespoons of dough per cookie) OR used a standard-sized cookie scoop. Press a few chocolate chips onto the tops of cookies for looks, if desired. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT bake them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. Transfer to cooling rack. Cookies remain fresh in an airtight container for up to 7 days.
*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
*Cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.
Recipe source: The Perfect Chocolate Chip Cookie
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
This cookie recipe is kind of like a piece of clothing. When I find a shirt, sweater, or running short that I love, I buy it in all different colors. When I find that “perfect” base recipe, I use it in all different ways.
Want to see this cookie recipe baked in different ways?
These cookies don’t use the same cookie dough base from today, but… how can I not share them with you again? I am in love. These are for serious chocolate lovers!
Dear chocolate, I love you.