Triple Chocolate Chip Cookies

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

stack of triple chocolate chip cookies on a silpat baking mat

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.

triple chocolate chip cookies on a silpat baking mat with a measuring cup full of triple chocolate chips

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.

triple chocolate chip cookies on a baking sheet

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!

stack of triple chocolate chip cookies on a silpat baking mat

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. 😉

triple chocolate chip cookies on a baking sheet

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!

triple chocolate chip cookies on a silpat baking mat with a spatula

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?

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triple chocolate chip cookie

Soft-Baked Triple Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 24-30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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)


  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 350°F (177°C). 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.


  1. Freezing Instructions: Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: triple chocolate chip cookies

2 images of triple chocolate chip cookies


Comments are closed.

  1. 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!!!!

  2. 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!

  3. 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!

  4. 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

  5. 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”

  6. 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.

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

    1. They should work just fine.

  8. 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?

    1. 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.

      1. 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.

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

  9. 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!! 

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

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

  11. 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!

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

  13. 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?

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

      1. Will try and Thanks!

  14. 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

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

  15. I have made these cookies 3 times now and they are fabulous!!! I mailed them to my kids in college and they loved them. The only thing I did differently was scoop them out with a small scoop right after mixing them and let them freeze on a cookie sheet in the freezer, I then bagged them up and bake them when I was ready…just adding a minute or two on the baking.

  16. Hi Sally, I’m planning to make these for a bake sale. Just so I get the baking temperature correct, is your oven a fan-forced oven? Thanks for the recipe!

    1. It is not– I use the conventional setting. I suggest lowering your oven temp down 25 degrees F if using fan-forced.

  17. Just made these but may have to make another batch of my boyfriend and I don’t stop eating them!! They’re supposed to be for Christmas gifts!!! Will DEFINITELY make these again! Thank you for the recipe! I’ll be checking out the rest of your site!!!

  18. So I am making these and I just realized AFTER I rolled them all and put them in the freezer maybe the dough needs to be chilled all together before it is rolled…did I mess it up?

  19. I usually don’t comment on blogs but I just had to leave a compliment about how amazing these were! I used Nestle’s triple chocolate chips (white, dark and milk chocolate chips in one bag) and followed everything else exactly. I left the dough overnight. I was initially skeptical that there were too many chips and that the cookies looked underdone. But I was wrong! They were PERFECT!!! Very soft but held together nicely. Definitely recommend these!

  20. I’ve been making these for a few years and they are hands down the best cookie I’ve ever eaten!!! I always double the recipe because one batch is never enough!

  21. This is my go-to recipe for chocolate chip cookies. I have used all kinds of chocolate chips in them and they are always good. I have found that the dough freezes too. I’ll freeze it in drops so that I can bake up a few cookies at a time when I want them. Thank you for the recipe!

  22. Ellen Pringle says:

    I just made these cookies with my daughter and they are outstanding!! My new go to chocolate chip cookie recipe.

    1. I’m thrilled you enjoyed them so much, Ellen!

  23. These cookies r amazing! My family loves them

  24. Wonderful cookie! Soft with a bit of crisp on the edge. Perfect. I added walnuts and skipped the snow caps. This is my new chocolate chip base recipe.

  25. Hi Sally! Can this recipe be doubled or would you recommend making 2 separate batches? Looking forward to trying these with crushed mini eggs!

    1. Trina @ Sally's Baking Addiction says:

      Hi Kate! It’s best to make two batches. Enjoy!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally