Triple Chocolate Chip Cookies.

My favorite soft-baked cookies with triple the chocolate chips!

Soft-Baked Triple Chocolate Chip Cookies -super soft, extra thick, and FULL of chocolate! @sallybakeblog

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.

sno caps

We ate these cookies with champagne to celebrate the good news. Weeeee. 🙂

Soft-Baked Triple Chocolate Chip Cookies -super soft, extra thick, and FULL of chocolate! @sallybakeblog

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.

Soft-Baked Triple Chocolate Chip Cookies -super soft, extra thick, and FULL of chocolate! @sallybakeblog

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!

Soft-Baked Triple Chocolate Chip Cookies -super soft, extra thick, and FULL of chocolate! @sallybakeblog

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.

Don’t like chocolate at all? Well… I can’t help you there. 😉

Soft-Baked Triple Chocolate Chip Cookies -super soft, extra thick, and FULL of chocolate! @sallybakeblog

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!

Soft-Baked Triple Chocolate Chip Cookies -super soft, extra thick, and FULL of chocolate! @sallybakeblog

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

What are you waiting for?

Soft-Baked Triple Chocolate Chip Cookies

Yield: 2 - 2.5 dozen cookies

Print Recipe

Soft, thick, and puffy chocolate chip cookies with extra chocolate! The cornstarch is the secret to their softness.


  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour (measured correctly)
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/2 cup (90g) white chocolate chips
  • 1/2 cup (100g) Sno-Caps (or any kind of chocolate chip)


  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
  2. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
  4. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.

© 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.


Try my Cake Batter Chocolate Chip Cookies next!

Cake Batter Chocolate Chip Cookies


And this insane 1 XXL Death by Chocolate Cookie.

1 XXL Death by Chocolate Cookie


See more cookie recipes.

Soft-Baked Triple Chocolate Chip Cookies -super soft, extra thick, and FULL of chocolate! @sallybakeblog




192 Responses to “Triple Chocolate Chip Cookies.”

  1. #
    kimberposted May 4, 2013 at 3:08 pm

    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!


  2. #
    Morganposted May 7, 2013 at 9:41 pm

    All I can say is YUMMM!!!!


  3. #
    Jenposted July 2, 2013 at 11:18 am

    Not only are these beautiful cookies the boyfriend loves them!


    • Sallyreplied on July 2nd, 2013 at 11:22 am

      Good good good! I hope you do too, Jen!


  4. #
    Maggie @ Sunnyside Up Smileposted August 2, 2013 at 8:20 pm

    This is my go-to chocolate chip cookie recipe Sally! 🙂 I made a giant batch of these today for a party and I’m sure they’ll be a hit. Not to mention I ate the equivalent of 5 cookies in dough alone! It’s so good 😉


    • Sallyreplied on August 3rd, 2013 at 4:51 pm

      Haha! Maggie, I can never stop eating the dough. I love it!


  5. #
    Margieposted September 2, 2013 at 6:21 pm

    These cookies are phenomenal – baked them today, turned out exactly as pictured, and they taste even better than they look. Sooooo good!


    • Sallyreplied on September 3rd, 2013 at 10:05 am

      Woohoo! Glad you like them Margie. Thanks for reporting back!


  6. #
    Emmaposted September 20, 2013 at 9:59 am

    It’s my birthday this weekend and I’m dying to make a cookie cake! (So basically one huge cookie!)

    Most recipes say grab your favourite cookie recipe and bake for 16-20mins. What’s your thoughts on using this recipes in a round cake tin? Should I really bake it that long? Should adjustments to temperature be made etc?? I can’t wait. I’m drooling at the pictures! 🙂


    • Sallyreplied on September 20th, 2013 at 10:06 am

      Hi Emma! A giant Happy Birthday is in high order!! Hope you have a wonderful weekend. YOu can certainly bake a cookie cake from this recipe. Perhaps in a 11×7 pan or two 8×8 pans. Or, if you want a thick cookie cake, a 9×9 baking pan. Do not adjust the temperature. I am unsure of the baking time.


  7. #
    Jessicaposted October 29, 2013 at 7:20 pm

    Hi! I tried this recipe yesterday, and it was my first time under baking cookies. I know these are supposed to be soft cookies, but I couldn’t even hold one before it broke and dropped back down onto the plate (the cookie had already cooled). So my mum advised me to put them in the fridge to firm up a little, and they turned soggy! What could I do to fix them? (Cries) it’s a pity since they taste good!


    • Sallyreplied on October 29th, 2013 at 9:00 pm

      Hi Jessica! (I got your duplicate comments, so I deleted one – no worries!)

      All ovens are different and it sounds like your cookies needed a bit longer in your oven. That’s an easy fix, just keep them in another 2 minutes. Baking cookies takes trial and error to find the perfect time for your oven. Enjoy!


      • Jessicareplied on October 29th, 2013 at 11:58 pm

        What about storing them? Also, does humidity affect the recipe? I live in a humid country, and it has been raining quite a bit. I wonder if that would make my cookies more moist (sorry for the questions; you just seem very knowledgable!)

        • Sallyreplied on October 30th, 2013 at 10:13 am

          Don’t be sorry for the questions!

          I haven’t heard from readers that humidity is an issue. It may increase the spreading of the cookie in the oven. But as long as you chill the dough as required in the recipe, they should be fine. Storing instructions are in the last step of the written recipe.

  8. #
    Saraposted November 24, 2013 at 10:40 am

    I don’t leave comments that often but I just had to. I have already made four batches of these in a mere two months — for no reason at all other than the fact that they are SO good! (This may not be a lot for some but this is a lot for me!) Thank you so much for this go-to recipe. I am deleting all of my old cookie recipes because this is by far the best one. We used white, semi-sweet, and milk chocolate chips the first time. My husband likes half semi-sweet and half peanut butter, but my personal favorite is 1/3 white, 1/3 semi-sweet, and 1/3 caramel pieces (they now have pre-made nibs that will save you a lot of time and hand power if you can find them). YUM! Thanks Sally! Such a keeper, and I can’t wait to explore more recipes on your site!


    • Sallyreplied on November 24th, 2013 at 12:56 pm

      Sara! Thank you for the kind comment. These cookies are, without a doubt, one of my favorites. They are so soft and the chocolate chip combinations are endless! Love your addition of caramel bits 🙂 Thank you so much for taking the time to say hi. Let me know if you ever try any other recipes of mine.


  9. #
    ginaposted December 4, 2013 at 7:26 pm

    best cookies ever!! I had to control myself & wait a little while after i took them out of the oven to eat them 😉


  10. #
    Courtneyposted December 19, 2013 at 3:00 pm

    Have you ever tried making this recipe into bars? I love it and use it all the time…just wanted to have a shortcut:)


    • Sallyreplied on December 19th, 2013 at 3:03 pm

      Hey Courtney! Actually I have. I can’t remember the baking time exactly. But use a 8×8 or 9×9 square baking pan and bake for at least 30 minutes at 350F degrees. Rotate the pan every 10 minutes or so to ensure even baking.


  11. #
    Antoniaposted January 2, 2014 at 6:35 pm

    LOVE these! I never tried snocaps, so I used cut up hershey’s and they were perfect! I was so surprised how they really did get softer by the day.


    • Sallyreplied on January 2nd, 2014 at 9:14 pm

      I love their softness on day 2! Thanks for reporting back, Antonia!


  12. #
    Jeremyposted May 21, 2014 at 1:13 am

    I made these cookies tonight with my son. I didn’t have snow caps so I used extra white and dark choco chips. I also used a duck egg for the 1 large egg and they tasted awesome 🙂


  13. #
    pazposted October 4, 2014 at 4:40 pm

    Hi from Spain. I love these cookies! I was looking for a good recipe a Long time and I’ve gotten it!!! Thanks thanks alot!!!!


  14. #
    Emilyposted October 30, 2014 at 2:04 pm

    My son and I made these cookies the other night. We found Halloween themed chocolate chips that we just needed to use. I make cookies all of the time, and these are by far the best chocolate chip cookies! We brought them to a soccer game and shared and everyone loved them. They are so chewy- I finished all of them the 2nd night. I had to run a couple extra miles but so worth it. Thanks, Sally!


  15. #
    Julie P.posted November 9, 2014 at 9:53 pm

    I have to say this is an amazing cookie recipe. I made a cookie cake with this one in a normal cake pan lined with parchment paper. I cooked it at the given temperature for 20 mins. It came out soft in the middle and crispy on the edges.perfect in my book!


  16. #
    fannyposted December 22, 2014 at 4:59 pm

    hola! soy de Argentina!!!
    hoy hice estas galletas para los dias previos a navidad!
    todos amaron las galletas!!!
    me encanta tu blog, utilizás ingredientes que no se usa en nuestro pais para los pasteles

    Fanny Hansson


  17. #
    Rubyposted February 8, 2015 at 1:44 pm

    Oh Sally!! These cookies are fabulous!! I would have eaten all of the dough if I didn’t want to try the actual cookies. I love your “taller than wide trick” it was great. Thank you for this “keeper”


  18. #
    Bethposted February 23, 2015 at 8:26 pm

    These cookies are the BOMB! if anyone has read this and is wondering if these are too sweet, noooooo way. They are the right balance of sweet, crispness and chewiness
    ..don’t delay and buy double the snow caps you’ll need them for the next batch.


  19. #
    Tiffanieposted April 9, 2015 at 1:01 am

    Would these cookies be ideal for an ice cream cookie sandwich? Or are they too soft?


    • Sallyreplied on April 9th, 2015 at 10:35 am

      They should work just fine.


  20. #
    Terrieposted June 2, 2015 at 4:01 pm

    I tried the triple chocolate cookies today, and while they look fine, and taste even better, mine didn’t stay very puffy.  They’re not too thin, but not as thick as your picture does.  I checked the date on the baking soda and cornstarch–no problem.  I double-checked each ingredient and the amounts needed while putting dough together.  The eggs were at room temperature, too.  I just can’t figure out why they didn’t puff up more.  While this recipe will go in the ‘make again’ category, I am slightly disappointed that they didn’t get as good results as I hoped.  Any suggestions?


    • Sallyreplied on June 3rd, 2015 at 8:05 am

      I suggest adding 2-3 more Tbsp of flour. It sounds like there needs to be a little more flour to “dry” out the dough which helps produce a thicker cookie.


      • Terriereplied on June 4th, 2015 at 8:28 pm

        I used the spoon-and-measure method, which would result in less flour in the dough; do you scoop your dough?  If so, adding flour next time might be the perfect answer.

        • Sallyreplied on June 5th, 2015 at 6:55 am

          Terrie, I weigh flour or spoon and level. I do not scoop flour.

  21. #
    Morganposted July 21, 2015 at 5:19 pm

    These cookies are amazing! By far my favorite recipe! Found your site a few years ago on pinterest and tried so many recipes but I keep coming back to this one! Everyone I make them for begs me to make them again! Soooo good!! 


  22. #
    Amberposted August 3, 2015 at 3:31 pm

    Just made these with some slight variations, they are delicious. Any tips for making big versions (palm size) of these?


    • Sallyreplied on August 3rd, 2015 at 3:37 pm

      I suggest rolling them a little larger and baking for an extra minute or two.


  23. #
    Emilyposted September 13, 2015 at 10:13 pm

    Hi Sally!
    I made these for my husband who is stationed overseas a few months ago, and now that he’s back home on leave, he’s making me make some for him now and an extra batch (or 4) for when he goes back to Japan. Thank you for creating and sharing such an amazing recipe!


  24. #
    Allisonposted October 13, 2015 at 11:57 am

    Is it possible I could put m&ms instead of snow caps in this? Otherwise great recipe!


  25. #
    Monaeposted January 3, 2016 at 12:43 pm

    These cookies are delicious!! They are an instant hit in my house every time. I want experiment and make chocolate, chocolate chip cookies. Would you have any idea how much cocoa powder I should add to this recipe?


    • Sallyreplied on January 3rd, 2016 at 2:16 pm

      I suggest making my simple chocolate cookies instead of trying to add cocoa/reduce flour.


      • Monaereplied on January 3rd, 2016 at 2:27 pm

        Will try and Thanks!

  26. #
    Meghanposted April 24, 2016 at 5:02 pm

    I just wanted to thank you for your recipes. My boyfriend works in the emergency room where it’s a good day when someone doesn’t die from a gun shot so I like to send bake goods to work with him. Your recipes make it easy for me to send baked goods in accordance with the time of the year and holidays; literally I can’t say enough about your blog. I really like that your recipes are easy for me to double and triple as well. Thank you so much for all your hard work


    • Sallyreplied on April 24th, 2016 at 6:33 pm

      Thank you, thank you. And knowing your baking my recipes for the staff in that ER makes my week.


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