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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?
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makes approximately 2.5 dozen cookies
Ingredients
- 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)
Instructions
- 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.
Notes
*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?
The Perfect Chocolate Chip Cookie
Salted Caramel Pecan Chocolate Chip Cookies
Soft-Baked White Chocolate Chip Cranberry Cookies
White Chocolate Covered Pretzel Cookies
Mini Chocolate Chip Cookie Sandwiches
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!
Death by Chocolate Peanut Butter Chip Cookies
Dear chocolate, I love you.
{ 150 comments… read them below or add one }
Adding Sno-Caps to cookies is BRILLIANT! Why didn’t I think of that?! Also, huge congrats on your engagement – so happy for you!
Maggie @ A Bitchin’ Kitchen recently posted..Cinnamon Blondies with Vanilla Buttercream
Thank you SO SO much Maggie! You are so sweet.
SOOO CHEWY AND GOOEY! Ahhh these cookies look amazing
Kayle (The Cooking Actress) recently posted..French Silk Brownie Pie
You’ve done it again! Made cookies that I’m salivating over! Haha. I love the addition of the sno-caps – how fun! These are an absolute must make. Will def be giving them a try
Thanks!!
Colleen @ What’s Baking in the Barbershop?! recently posted..Wedding Wednesdays: The Cake & Cupcakes!
i saw sno-caps in the store one day and thought… “well, why not? this could be fun…”
Gorgeous cookies
I’m so pleased to have finally got my peanut butter baking chips, however now I want these Sno-Caps as well!
Joy @ Baking-Joy recently posted..Peanut butter white chocolate cookie bars
Do they sell sno-caps in the UK? I love sno-caps!
I don’t think so
although I will be looking!
Joy @ Baking-Joy recently posted..Peanut butter white chocolate cookie bars
Champagne + these triple chip cookies? I can hardly imagine a better way to celebrate your great news
These look exactly like what I look for in a cookie, thick and chewy and moist! I will definitely have to try your recipe.
Regina @ SpecialtyCakeCreations recently posted..White Chocolate Macadamia Cake
You are going to loooooove them Regina. and yes – i highly suggest these cookies and champagne. they go together quite well. perfect pairing.
i should have known that sally could make sno – caps look prettier than they already do! those pictures have me getting hungry. they look perfectly moist, ooey gooey and chocolate-y. you are the queen of sweets.
tijuana (po’ man meals) recently posted..delicious super bowl appetizers
the QUEEN? oh geez. thank you Tijuana.
I flippin’ love sno-caps by the way!
Snow Caps. In chocolate chip cookies. You are a genius my friend. WHY HAS NO ONE THOUGHT OF THAT?!? These look out-of-this-world
No wonder it took three attempts to take photos!
Jess @ On Sugar Mountain recently posted..Whole Lemon Bars
Jess my friend – you’ve gotta try them in cookies! I almost didn’t get this photoshoot – for the THIRD time lol. They are eaten too quickly!
My mom loves snow caps!! These would be an awesome treat to make for her
aimee @ shugarysweets recently posted..Caramel Macchiato Biscotti
Yum! These look absolutely delightful, Sally! And the snow-caps looks so cute! Quick question though, do you put the cold cookie dough balls directly to bake in the oven, or let them thaw for a minute?
Ikhlas recently posted..Review: Scarlet
directly into the oven!
Yes you convinced me! These look fabulous so thick and chewy I really wish I could grab one through the screen. I’ve been sick and I think one or maybe five of these would cure my sickness! Well, it would make me happy anyways
Congratulations on the engagement! I wish you all the best!! And easy/non-stressful wedding planning! 
Elizabeth @ Confessions of a Baking Queen recently posted..Apple Pie with Cloves
I hope you feel better sweet Elizabeth! get some rest and thank you for the congrats! At least I have cookies to get me through any planning stress
Just wondering….do you put corn flour in your oat meal cookies too??If not , have you tried??and if you have how did they come out?Do you have it here on your site?
Hi Heidi- I’ve never baked cookies with corn flour before actually.
Corn flour is actually corn starch.I looked it up on line to make sure they are the same thing and they are.So so you put corn starch in oat meal cookies too??
Hi Heidi. In the US, corn flour is actually very finely ground up corn meal and is pale yellow in color – it is not called cornstarch. Cornstarch is part of corn flour but is tasteless, which is why it is used as a thickener. I have never used cornstarch in oatmeal cookies.
I LOVE sno caps! They were my favorite when I was little.
So last night I was making your Skinny PB Swirl Brownies & was so excited to dig into one but it tasted terrible. I had no idea why (I’ve made them before) until I realized I forgot the sugar! I sabotaged myself. ha
melissa {persnickety plates} recently posted..Baked Rigatoni with Sun Dried Tomatoes & Peas
hahahha those brownies would be TERRIBLE without any sweetness! So glad you found what you did wrong. I’ve done it before too. Oops!
I LOVE sno-caps. What a GREAT idea putting them in cookies! These have got to taste good !!!!
Denise @ pink-vegan.blogspot.com recently posted..Quinoa, Corn and Edamame Salad
I am a firm believer in under baking cookies – it makes a huge difference! These look heavenly!
Erin @ Dinners, Dishes, and Desserts recently posted..Chipotle Bacon Ranch Dip
agreed! underbaking does make a huge different – and they continue to “bake” as they cool on the cookie sheet anyway. I always underbake.
Thanks Erin!
Hi, Sally! (: Your recipes always make me hungry, and this was no exception! I love the addition of sno-caps; that’s totally unique and makes these sound amazing!
Teresa Young recently posted..It’s January Twenty-fifth.
Thanks Teresa! I saw them in teh store and knew they’d be perfect for cookies since they look like chocolate chips anyway
1. I want these cookies. 2. These pictures are BEAUTIFUL! Some of my favorites. The two with the open cookie and melty chocolate…drooooolll city.
Ari @ Ari’s Menu recently posted..Drink & Dish: Buffalo Chicken Dip {with video!}
hahahahahha drool city. oh Ari you alawys make me laugh.
Sno-Caps – they used to have those at movie theaters. I never see movies anymore so I dont even know if they still have them at theaters but I love the texture of those things!
And everything you said about this being the perfect dough base, chilling the dough, using cornstarch, underbaking, freezing the balls for a later date – yep. I’m all over it all! This is my fave choc chip cookie dough base too. As you said, nothing weird, complicated, strange, etc. Just a solid, solid recipe.
GREAT Pics on this post, Sally. Love the oozing chocolate shot showing the centers all soft and lovely!
Averie @ Averie Cooks recently posted..Carrot Cake Loaf with Cream Cheese Frosting
when I do go to the movies (which is RARE) – I don’t think they even sell them anymore? I just get raisinets.
And I know how much you love this recipe too! so funny about hte photos – I didn’t like them. Isn’t it always like that? too sunny that day!
Your pictures are TOO good! I’d love these right now. I use your chocolate chip cookie recipe all the time, but today they spread! Still delicious, mind you, but do you think my baking soda needs to be replaced? Does corn starch get old? Any thoughts?:)
oh no! Baking soda must be replaced every 6 months. I rarely get through 1/2 of my baking soda before I need to replace the box. Cornstarch is different – just use it by the expiration date (if there is one) and avoid having any moisture getting into the box/container. Still, I replace mine every 6 months just to be safe.
Love these! They do look perfect!
Miss @ Miss in the Kitchen recently posted..Bacon-Ricotta & Orange Marmalade Topped Parmesan Crisps
I love your idea of adding the SNO-CAPS!!! They are soooo adorable
Thanks Eileen! I wanted a triple chip cookie but with a fun twist
I, like so many others here (!), love love snow caps. They remind me of going to movies in middle school because we’d stop at those candy stores where you can load up a bag with a mix of every type of candy you can think of. I loved how those crunchy sugar balls from the snow caps would get all over everything – yum. I must track some down….wonder where they might be hiding in my new tropical city…surely somewhere…
Jess recently posted..The Little Things: How Many Cooks Does It Take To Assemble the IKEA Borgsjo?
Jess – I love those candy stores where you mix and match everything! Sno caps always made their way into my baggie. I love them.
If you find them, you have to enjoy some in cookies. You’ll love it!
I’m going to try cornstarch in my next batch of cookies. I can’t wait!
Dorothy @ Crazy for Crust recently posted..Biscoff Banana Bread
DO IT! You’ll be thankful.
You are my new best friend. A perfect chocolate chip cookie loaded with various types of chocolate chips? That sounds so impossible to find, like the perfect dream guy.
. Seriously though, these sound incredible, and if you say that they are perfect, then you’ve got me convinced. I need to try these ASAP!
Eva @ Eva Bakes recently posted..Healthy fudge brownies
Try them Eva! You’ll be so happy you did. It’s such a wonderful cookie recipe!
Sally,
You are a baker after my own heart! Equally addicted to baking as you are, I have found many of the things you suggest to be true, on my own. I like to underbake some cookies, add more brown sugar than white (and usually more than called for) and I always add in real vanilla most generously and without measuring ’cause that’s how I roll.
I’m going to try out your cornstarch tip – pinning it immediately- as well as this chocolate chip recipe!
I always melt the butter when making chocolate chip cookies. Do you find that melting shortening, esp if it is margarine, really improves the texture to crunchewy?
Thank you, Sally! One of the best things about tips is that they are discovered by repeat, repeat, repeat baking!
Carol recently posted..What a Great Cleanup Solution!
You’re going to love the added cornstarch Carol. REALLY makes a huge different in the consistency and thickness here. I don’t particularly like to melt the butter in my cookie recipes because I always always ALWAYS have terrible luck with the resulting cookie – it spread too much in the oven as they bake because of the liquified fat. I am a firm believer in creaming the butter, not melting. I don’t use shortening in cookies – just butter. But I almost always cream it. Thank you so much Carol!
Ahh, i love all the different chippies you have in here! They look really really soft too!! Haha, sometimes we have that issue over here. I’ll bake a fresh batch of cookies and I’ll say, “ok, you can only have two, i have to photograph these, once i’m done, you can have at them” lol life of a food blogger, huh?!
hahahahahha exactly. happens to me all the time. Or when I give kevin the “ugly” cookies to eat because the pretty ones are for photos. Sometimes I feel like a huge weirdo.
Twist my arm, I’ll try them!! You’ve way convinced me, they look marvelous and I always love trying out new chocolate chip cookie recipes. LOVE the sno caps here!!
Kathy – Panini Happy recently posted..Big Game Week: Turkey, Bacon and Swiss Panini
Thanks Kathy! I am all about new chocolate chip cookie recipes too.
I made these a couple of times using chocolate chips and chopped up Milky Way Simply Caramel candy bars. The combo of semi-sweet chips and the milk chocolate and caramel of the MW bars is AMAZING. I actually just sent a batch to my cousin who’s deployed to Afghanistan. Took almost 2 weeks to get to her and they were still perfect when they arrived! Thank you so much for the recipe! My new go-to!
Wow, that does sound amazing Melisa! The simply camaral MW’s are SO SO good. Mmm I love them. Plue with the semi-sweet chips. Divine. I must try your version! Can’t believe they kept well for 2 weeks! Amazing. Thanks for letting me know that Melisa!
No problem! All I used to keep them fresh was one of those Ziploc (I think) bags that come with a manual pump type thing to suck out the air. Worked like a charm!
AWESOME, AWESOME, AWESOME!!!! I really wish I could pluck one right off the screen!
Love your blog!
Amy
Amy P. recently posted..“There’s nothing more romantic than Italian food.” ~ Elisha Cuthbert
Thanks Amy!!
sweet, newly-engaged Sally: first: congrats. second: thanks for featuring sno-caps in a cookie. they remind me of sneaking candy (namely: sno-caps) into the movies with my old pop. thanks and best!
Thank you SO much for the congrats, Carla! This is such a thoughtful comment. I love eating sno-caps at the movies
These sno caps makes the cookies all the more irresistible. Would love to try some right away. Looks fabulous:)
Nina recently posted..Herb and Cheese Pull – Apart Bread with Sun dried Tomatoes
Thank you Nina
You absolutely deserve to have more good news moments in your life, Sally…because if this is the type of miracle working you do every time an awesome event (congrats AGAIN) or holiday happens, then I’m going to spam you with good news. January 30th is official National Escape Day and National Inane Answering Message Day–does this mean I get an airmail box of these cookies? Absolutely delectable!
Ala recently posted..Cookie Butter PB&J Bars
Ala! Thank you SO so so so much for the congrats. You are so thoughtful and sweet. Inane answering message day – hahahahah I love that.
Oh my wooooooorrrrd I love your blog! These look glorious!!!
Caddie recently posted..Homemade Nachos
Aww shucks, thanks Caddie. You’re so sweet!
The Sno-Caps are gorgeous! What a cute idea! For spring, it would be fun to use those yellow, pink, and green meltaway things…but I think they are mint flavored, which doesn’t seem very spring-y…. Oh well.
Great shot of the chocolate stretching across the cookie-less chasm in the second picture! 
I agree – I must make them with the pastel colored melt-away candies. I love them! Are they mint flavored? I can’t even remember. Thank you for the photo compliment as always Caley – that was a fun picture to take!
The snow-caps make these perfect for winter – so cute! I never thought to use those before and I love it
I bought a box of those snow caps around Christmas time, shoved it in my baking cupboard, and promptly forgot about it. Your awesome melty cookies reminded me that they are still in there waiting to play!!! Gosh, I just love your cookie shots!!!
Jocelyn @BruCrew Life recently posted..Apple Whiskey Chicken Meatballs
Definite bake with those sno-caps Jocelyn! I love how they look in cookies.
Anddd my stomach is growling. I’ve been sick for the past couple of days and have been craving comfort foods like crazy. Thick, soft, and chewy chocolate chip cookies happen to be one of the comfort foods my taste buds want badly. These pictures feel like torture. Maybe I can tell my boss I’m not feeling well just so I can go home and make these? Or just toss a few from Baltimore to DC and I’ll catch them.
Elaine @ Cooking to Perfection recently posted..Easy Chocolate Peanut Butter Ice Cream
Oh no Elaine! I hope you feel better my friend. I don’t have a very good arm, but I’ll try to throw a long one to you down in DC.
Sally, I made these last night. Well, you could say I made your perfect chocolate chip recipe, but I only had milk chocolate chips, so I did extra of those. But I had a neighbor boy help me shovel our driveway and I decided I needed to thank him and these cookies seemed like the perfect way. And let me just say, they are perfect. Of course we didn’t need to give them ALL to the neighbor boy so my husband and I enjoyed some and my husband said “these cookies are AMAZING” and I have to agree. I think your basic recipe might become my go to recipe now as well. Do you ever double the recipe? Or is it better to just make 2 individual batches?
Aimee @like mother like daughter recently posted..Monkey Bread
Hi Aimee! Yep, I’ve doubled the recipe before and there is NO problem doing it that way. I’m SO SO glad you made these! Aren’t they incredible? I must make them with milk chocolate chips sometime soon. I make these all the time with semi-sweet chips. My coworkers always request them.
Cookies for shoveling the driveway? What a reward. 
You do know that I am absolutely drooling now don’t you? I am going to have to make these cookies ASAP!!! Thanks for sharing!
Chandra@The Plaid and Paisley Kitchen recently posted..Red Velvet Love Torte
Sally, just when I think you can’t make a prettier cookie than the last batch…you do! I love the idea of adding Sno-Caps! I haven’t had these in such a long time and now I’m craving them. Totally drooling over the inside of that cookie with the chocolate oozing out. YUM.
Ashley @ Kitchen Meets Girl recently posted..What’s In Your Kitchen Wednesday
Thanks Ashley! I saw sno-caps at the store and KNEW they would be adorable in a chocolate chip cookie. I’ve always loved them!
I don’t actually think there are words to describe how delicious these look! I am just an absolute chocoholic! Don’t think we can get sno-caps here, but I think I can get something similar. I’ve been using a cookie recipe for a while that uses half bread and half all purpose flour, everyone loves them, they are soft and chewy in the middle and crisp round the edge, but a bit thin for me, I’ve been looking for a recipe to get thicker, softer cookies for a while. I hadn’t thought to add cornstarch to a recipe, going to have to give it a try!
Annie @ Annie’s Noms recently posted..Chocolate Sandwich Cookies
Thank you Annie! I’ve been meaning to make cookies using bread flour. My friend swears by it – says it makes the cookies chewier than ever. These cookies are THICK and I’d love to bake them with bread flour one time. The cornstarch works miracles in this recipe
Thanks again Annie!
I absolutely love that you celebrated your engagement with champagne and chocolate chip cookies – how perfect! I’ve tried your chocolate chip cookie recipe before and it rocks. No joke. Can’t wait to try it with 3 kinds of chocolate.
Lindsay @ Life, Love and Sugar recently posted..Chocolate Chip Cookie Dough Ice Cream Pie
I can get sno-caps in the store? How did I miss this?? Love anything triple chocolate and these cookies look amazing, Sally! I finally tried my favorite cookie recipe with cornstarch and wow! What a difference it makes! LOVE it!!
Anna @ Crunchy Creamy Sweet recently posted..Double Chocolate Breakfast Cookies with Zing
Thank you so much Anna! I love cornstarch in cookie dough. It makes SUCH a huge difference.
Glad you love it too! woo hoo!
I can’t get the recipe to print! Says print selection can’t be found.
Oh and I know they sell sno-caps at the Dollar Tree here! Can’t wait to make these!
I think my printing plug-in is down recently – I’ve reported an issue. Hopefully it will work soon! Feel free to email me and I will email you the recipe (email me via contact tab above). Or you can copy/paste into a word document too. Sorry Tanya!
Sooo many lovely chips in here! What a fantastic cookie!
Mmm, I can see why these didn’t last. Drooling over that melty chocolate.
Sally, I just stumbled upon your blog (2 days ago) and am in love with your recipes!!!
. Thank you and congrats on your engagement!
I just made these, your pb fudge brownies, 2 batches of bakery style chocolate chip muffins (the first batch was gobbled up immediately), and your healthy pb chunk oatmeal bars. Thanks to your excellent recipes and tips, everything turned out wonderfully
Hi Anne! I’m so glad you found my website
And look at all the things you’ve ALREADY baked from it! That’s amazing. You’re an all star, I’m so glad you are loving it all so far. Let me know what else you bake!
These look awesome! I love chocolate. Do you think this cookie base would work with a flax egg, to make it vegan?
Herbivore Triathlete recently posted..Liebster Award!!
You know, I’ve never tried it! But I’m curious. It’s worth a shot – I can’t see why it wouldn’t work! Let me know how it turns out if you try it!
Can you please open a cookie shop?! I would be your number one customer.
Nicole @ youngbrokeandhungry recently posted..Smoky Ranch Dip
I’m blushing! Thanks Nicole!! I hope so – someday!
Love the idea of snow caps. I hadn’t thought of that before. I must try it!
I loved using them in cookies! And they taste wonderfully in them.
Let me know if you try it out! Thanks Sandi!
How could you hide these from me…?!? These need to be in my life asap!
ashley – baker by nature recently posted..Chocolate – Chili Roll Out Cookies
My dad LOVES nonpariels. His favorite candy, in fact. He’s a super-busy-accountant-man this time of year, so it sounds like the perfect treat for him
Kelly @ Hidden Fruits and Veggies recently posted..Cherry Almond Flax Muffins
So is my dad – crazy time of year for him! You’re such a sweet daughter! My dad loves carrot cake.
I should make some for him the next time I am home!
Love these triple threat cookies Sally! The sno-caps are so CUTE! They used to be one of my favorite movie treat. Have you ever tried cake flour in your cookies? I ask because of the cornstarch trick – to make your own cake flour you mix cornstarch with all-purpose. I wonder if they would turn out the same.
Reeni recently posted..Oven Fried Swiss Cheese Chicken with Egg Noodles in a Creamy Sauce
I’ve never made cookies with cake flour before Reeni! But yes, I know about the cornstarch/all-purpose = cake flour thing. But still, I haven’t tried pure cake flour before! I plan to – someday!!
Oh my goodness you have snowcaps in your cookies! What a terrific dea! You always think of the smartest things Sally…I guess I’ll have to make these this weekend..you know, just to test them
xoxo
Erin recently posted..Calling All Midwest Bloggers
Aww thank you Erin! I think these deserve a taste test – and I think you should perform one this weekend! Happy Baking Erin!
Sally!! These look amazing!! I am with you – I think dark brown sugar tastes so much better in cookies – especially chocolate chip! I always think they look more appetizing when they are a little darker in color, too
Ashley @ Wishes and Dishes recently posted..Super Bowl Party Food
Sno-caps? I’m feeling sentimental. But they look so adorable in a cookie and even a little bit fancy and girly. Love, love, love the look!
Loretta | A Finn In The Kitchen recently posted..Chocolate Peanut Butter Ganache-Dipped Almonds
Dude, snocaps in cookies?
You are an evil genius.
Plus 2 more types of chocolate?
You might be my hero, Sally!
Chung-Ah | Damn Delicious recently posted..Super Bowl Turkey Chili
Droooooling at the fabulous plushness of these cookies. And I triple love that you used snocaps as one of your triple chips! Snocaps rule and I love them on my froyo
something about the sprinkles, maybe? Haha.
Hayley @ The Domestic Rebel recently posted..Zagnut Chow
I so wish I could taste a cookie straight out of your oven! They always look so perfectly gooey and soft on the inside and slightly crispy on the outside! You are a magician!
DO YOU BAKE THEM ON PARCHMENT BAKING PAPER?
Hi Susan = I use a silicone baking mat. But parchment paper is also fine to use. Here is my Silpat mat: http://www.silpat.com/silpat.html
Using sno caps is such a great idea, Sally. I love working sweets into baked goods. Sometimes it’s such a nice break to bake something and not take pics.
Laura Dembowski recently posted..Brown Butter Blondies
I agree – I love baking and don’t always have time to snap pictures of everything.
It’s nice to take a break!
My dad loves snow caps and I always make his cookies with them for his birthday. These are adorbs!
Katrina @ In Katrina’s Kitchen recently posted..2 Ingredient Truffles {Hot Chocolate Edition}
I hate you so much right now because I’m reading this at work and I WANT COOKIES NOW!!!! Sorry, I’m done being a 2 year old. Good call on the sno-caps in those cookies, love the extra crunch of the nonpareils!
Hey Jessie! Ahh please don’t hate me.
The sno-caps were the perfect addition – I love the little crunch too!
Yummilicious! Used what I had on hand… mini chocolate chips, sno caps, and Valentine M and M’s. So pretty and colorful! It was a candy store in a cookie! I look forward to using white chocolate chips next time! Thanks for creating and sharing such an amazing cookie!!
Hey Julie! Your add-ins sound perfect.
I love M&Ms in cookies! Candy store cookie, indeed. I love it!
Hi! I popped by for the first time today after seeing these cookies on Pinterest. Sno-Caps in cookies is genius! As you can probably tell, I love sno-caps (my son does too) and I think you’ve inspired me to use them in a way I never thought about! Thanks! : )
Monica recently posted..Chocolate panna cotta redo
So glad you found me on Pinterest! What would we do without Pinterest?
Enjoy the cookies!
Incredibly delicious cookies! Thank you for sharing this wonderful recipe! I made these yesterday, and absolutely love them. The cookie dough itself was delicious–I had a hard time keeping my husband and girls (and, I must be honest, me too!) out of the bowl in the fridge before baking them.
But they were worth that wee bit of self control! I love how fun and festive they look; they are wonderful cookies. Love your blog, and can’t wait to try more of your recipes!
Thanks Kelly! I always appreciate hearing reports back from my readers. And I know what you mean about the cookie dough. It is SO hard to not “taste test” it.
These are my favorite cookies yet made with this cookie dough. I love all the chocolate! Let me know what else you try. Thanks Kelly!
I have followed your blog for a while but have never made anything from it…that is until these cookies. I have made them twice in one week. The first time I made them I had friends over helping fix something in my apartment. It was comical to watch two grown men work for a little bit, go into the kitchen for a cookie, work again, grab another cookie, work, eat, and so on. Needless to say, they got paid in cookies
Since there wasn’t very many left over I had to make another batch for my kids. They would have been very upset with me if I hadn’t. With the first batch I used all chocolate chips. On the second batch I added some caramel bits to about half of the batter. You knocked it out of the park with these cookies Sally. This may have been my first recipe, but it is definitely not my last. Now I am on to the 30 minute pretzels. If they turn out as well as these cookies I will have some very happy kids. Thanks.
Tina, thank you so much for the genuine comment and sharing your story.
I once had friends move couches for me and I paid them in cookies too. I really, really appreciate you taking the time to comment and I’m so glad you are a reader! These cookies are easily my favorite. The dough is SO good and so versatile! You can add in anything and the caramel bits sounds heavenly! I love those 30 minute pretzels too. You’ve picked some good recipes to start with 
Thanks again Tina!
Amazing! These are fabulous. Thanks so much for all your work coming up with a delicious recipe.
I’m glad to hear that Judy! thank you. I love these cookies too!
These are delicious! I have already made them twice and everyone loves them. Thank you for posting!
Hey Morgan! That’s so great. I love these cookies too! Thanks for letting me know!
I tried to make these with a mix of GF flours, and for some reason they turned into a huge cookie sheet-sized puddle. Not sure why! I made them a second time with “real” flour and they were amazing– I think my parents ate about 10 of them each within 10 minutes of my bringing them over! (and my sister still ate the GF slightly solidified puddle and loved it!)
Kelly @ Hidden Fruits and Veggies recently posted..Vegan Banana French Toast
Good to know that these won’t work with GF flour. I’ve never baked with GF flour before since there’s no need to for us, but thank you for reporting back Kelly! SO glad your parents loved the regular version and your sister for the GF version
I plan on making my first batch of these delicious looking cookies today. I’m going to make mine with valentine m&m’s for my special valentines.
That sounds perfect Michele.
I hope everyone enjoys!
Do you have suggestions for getting cookies to bake soft and thick at high altitudes? I’ve tried everything and my cookies always, always end up flat. It’s quite frustrating actually. Do ingredients behave differently at different altitudes? Or maybe it’s that my oven hates me…
Any help you can offer would be appreciated! Thanks!
Hey Alicia! My readers have found this link helpful when they are baking at higher altitudes. There are some recipe adjustments required: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
Thanks! That link has some good information. I’ll try these suggestions with the next batch.
These are my new favorite chocolate chip cookies!! My roommates are all very happy I found this recipe – and happier that there is now a constant supply of cookies in our apartment at all times
Hey Meaghan! That’s so cool! I’m glad you all like them so much. I need to make these again soon. Maybe today
You weren’t kidding – this really is the best chocolate chip cookie recipe I have ever used. I made some for my sweetie for Valentine’s Day using butterscotch chips and dark chocolate M&M’s and he said they were the best he has ever had! Thank you for this little stroke of genius!
Hey Jennifer! I must try these with butterscotch chips! Why haven’t I done that yet.
I can’t wait! I’m SO glad you both love them so much. It’s my favorite cookie recipe.
I tried out this recipe and it was a huge hit! I did a blog post on it too
Monica recently posted..Red, Pink and White Sprinkled Chocolate Chip Cookies
I saw, Monica! LOVE the looks of yours with the sprinkles
I wish I had to try every one of your recipes! But I did get to try this one and it was great! They have a great texture and flavor and the snocaps adds a little something different. They disappeared for sure. Thanks for another great recipe!
Hi Megan! That’s so great to hear. I loved the addition of sno-caps in each bite. Let me know if you make anything else from my site. I love hearing about it!
I can totally relate to eating things before taking pictures of them! haha!
However, I am so glad you took pictures of these because they are so beautiful and look delicious!
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Sally Sally Sally! I love and adore you! You are the best dang cook I know. I just made these, for the second time, unfortunately I didn’t have white chocolate chips so mine were just the double cookie! But oh my gosh — so good. Just the perfect cookie – soft and tasty. Personally I do not like crunch so I always am disappointed. But these were without a doubt the best. I am not going to look for a chocolate chip cookie anymore, and I assume this is the same dough as your ‘normal’ chocolate chip. I am going to experiment – add green food coloring and mint chips and make these for St. Patrick’s day. I love you, did I mention that. Oh and all the tips and advice you give., You are so generous with your knowledge – it all really helps (cooling the cookie pan before another batch – who would have known!!)
love you!
Hi. So, how are the cookies supposed to look with the chips on the top? The chips I place on top of the dough prior to putting the dough in the oven, and regardless of where I put them, allllways end up lumped together…….
I made these this past weekend for a girls night, oh my! Deeeelish!
I love these cookies! And yes, they are perfect for a girls night. Thanks Danielle!
I made these with regular chocolate chips and they turned out fantastic!! But the next time I used m&m’s and they stuck to my pans and got hard
is there a trick to m&m cookies?
Hi Reese! I haven’t had that happen to me and I have quite a lot of M&M cookie recipes on my website! Do you line your baking sheet with parchment (not wax paper) or a silicone baking mat?
No I didn’t for either batch. Could it have been possibly too many m&m’s or the butter was too soft/not soft enough?
Lining your baking sheet is a key step! Don’t forget to do that. IT will prevent the m&ms from sticking.
The are in the freezer and it is torture waiting for them to be able tobake! I made 12 super sized cookies! Thanks for sharing. I’m excited for the extra large dose of vanilla!
All I can say is YUMMM!!!!
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