Take my reader-favorite soft chocolate chip cookies and make them even more irresistible with a medley of chocolate chips. I use semi-sweet chocolate chips, white chocolate chips, and Sno-Caps in these triple chocolate chip cookies, but you can use your favorite variety of baking chips. These thick, soft-baked cookies are even better on day 2, but no promises they’ll be around that long! 😉
Let’s talk chocolate chip cookies. A few basic ingredients, yet endless variations of this dessert staple. Chewy chocolate chip cookies, crispy chocolate chip cookies, brown butter chocolate chip cookies… however you like this classic, I have a tried-and-true recipe for it. I even have a recipe for giant chocolate chip cookies, and have you tried these flourless almond butter cookies?
From these foundation recipes, I love to dream up fun new variations with different flavors and add-ins. Like today’s triple chocolate chip cookies, which start with the same dough as my popular soft chocolate chip cookies. Instead of sticking with regular chocolate chips, let’s grab a few varieties for an extra unique chocolatey combination. Your tastebuds will absolutely approve of this chocolate trio because it also means MORE chocolate in each bite.
Because I truly believe you can never have too many cookie recipes—especially of the chocolate chip variety—get ready to make room for this one in your regular cookie rotation.
Why You’ll Love These Triple Chocolate Chip Cookies
- Extra soft and puffy centers with buttery, crisp edges
- Tasty trio of semi-sweet chocolate chips, white chocolate chips, and Sno-Caps
- Shorter chill time of 1 hour, but feel free to chill longer (great for making ahead of time)
- Easily adaptable for a double batch. Enjoy some now and use my guide for how to freeze cookie dough to enjoy the rest at a later date!
Staple Ingredients for Triple Chocolate Chip Cookies
Nearly all chocolate chip cookies start from the same basic lineup of ingredients. It’s the amounts, techniques, and how we use the ingredients (like using softened butter vs. melted butter) that make each one a bit different. Here’s what you’ll use in these triple chocolate chip cookies:
- Dry Ingredients: All-purpose flour, baking soda, salt, and my secret ingredient for the softest cookies… a bit of cornstarch. More below on why I love to use cornstarch in many of my cookie recipes.
- Wet Ingredients: Unsalted room temperature butter, brown sugar, granulated sugar, an egg, and vanilla extract.
- Add-Ins: I typically reach for a combination of semi-sweet chocolate chips, white chocolate chips, and Sno-Caps, but you can really use whatever you like here. Chocolate chunks, milk chocolate chips, butterscotch morsels, peanut butter chips, dark chocolate chips, or M&Ms are all tasty choices. You just want a variety of flavors. Keep the total amount of baking chips/add-ins to about 1 and 1/2 cups. A bit more than the original soft chocolate chip cookies recipe, but I know you won’t mind. 🙂
Tips for Soft-Baked Success:
How do we get these cookies to have such a lovely soft-baked texture? Here are my best tips:
- A touch of cornstarch: I add a little cornstarch to many cookie recipes because it helps create a thicker, softer cookie. And no, you can’t taste it! If you don’t have it, just leave it out. The cookies will still be soft. But if you can, grab a container the next time you’re at the store. You can use it in my M&M cookies, shortbread cookies, and these fun strawberry and cream cookies, too.
- Chill the dough: At least 1 hour of chill time is needed for this cookie dough. It’s a tip I use for many of my cookie recipes to prevent cookies from spreading. No time to chill the dough? Use my recipes for soft chocolate chip cookie bars (9-inch pan), M&M cookie bars (9×13-inch pan), or giant chocolate chip cookies instead.
- More brown sugar than white sugar: Brown sugar contains more moisture than white sugar, so using a higher ratio leaves the cookies supremely soft. I apply the same principle to my chewy (and I mean seriously chewy!) chocolate chip cookies, too.
- Room temperature butter: Creaming the butter and sugars together helps aerate the cookie dough, giving it a softer texture than when we use melted butter. Melted butter, as we use in crispy chocolate chip cookies, gives the cookies a denser, chewier center. For this recipe, take out your butter about an hour before you plan to get started, and take a look at my post on what room temperature butter really means if you need a quick refresher.
- Do not over-bake: The cookies will look extremely soft and puffy, but they’ll deflate as they cool. Resist the urge to pop them back in the oven. If they bake for too long, you’ll start to lose that soft, pillowy texture.
If you love the texture of these cookies as much as I do, be sure to try my other recipes that use this same base dough, like soft white chocolate chip cranberry cookies, butterscotch pretzel chocolate chip cookies, s’mores chocolate chip cookies, and salted caramel pecan chocolate chip cookies. With so many cookie variations on my site (and in my cookbook Sally’s Cookie Addiction), I have a feeling you’ll put those cookie baking tools to good use!
Crazy for Cookies:
- Classic Sugar Cookies (cut-out style)
- Maple Brown Sugar Cookies
- Peanut Butter Cookies
- Double Chocolate Chip Cookies
- Oatmeal Raisin Cookies
Use my reader-favorite soft chocolate chip cookies to make triple chocolate chip cookies with a variety of chocolate chips. They’re soft and thick in the center with buttery crisp edges, and positively packed with chips and chunks. Chilling the dough is an imperative step and cornstarch helps promise an extra thick cookie.
- 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch
- 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 baking chips)
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and up the bottom of the bowl as needed.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the semi-sweet chocolate chips, white chocolate chips, and Sno-Caps.
- Cover dough tightly and chill it in the refrigerator for at least 1 hour and up to 3 days. Chilling is imperative for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on baking sheets.
- Bake for 11–12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking 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. If desired, while the cookies are still warm, press a few extra chocolate chips and/or Sno-Caps into the tops. This is just for looks.
- Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with preheating the oven in step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Handheld Mixer or Stand Mixer | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Cooling Rack
- Add-Ins: I typically use semi-sweet chocolate chips, white chocolate chips, and Sno-Caps, but you can really use whatever you like here. Chocolate chunks, milk chocolate chips, butterscotch morsels, peanut butter chips, dark chocolate chips, or M&Ms are all tasty choices. Keep the total amount of baking chips/add-ins to 1 and 1/2 cups (about 280g).
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
- Adapted from Soft Chocolate Chip Cookies.
Keywords: triple chocolate chip cookies