My favorite soft-baked cookies with triple the chocolate chips!
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 and I swear by its use in my chewy chocolate chip cookies. 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. I add a bit in my shortbread cookies, too.
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!
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. 😉
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 (but do try these traditional chocolate chip cookies, too!). 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! ♥
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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 pure vanilla extract
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 2 teaspoons cornstarch (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 chips)
- 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.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- 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.
- Cookies stay fresh covered at room temperature for up to 1 week.
Keywords: triple chocolate chip cookies