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

stack of triple chocolate chip cookies on a silpat baking mat

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

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 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.

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 (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! 

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: 2430 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Scale
  • 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)

Instructions

  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.

Notes

  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

Reader Questions and Reviews

  1. 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!

    1. I made these tonight. They turned out like flat pancakes 🙁
      Been through it step by step and I don’t know what I did wrong. The only thing I can think of is the baking soda. In Australia baking soda= Bicarbonate soda.
      Is baking soda for the same for where you ate?
      Alternatively I can use baking powder.

  2. Amazing! These are fabulous. Thanks so much for all your work coming up with a delicious recipe.

  3. These are delicious! I have already made them twice and everyone loves them. Thank you for posting!

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

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

  6. 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?

  7. 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!

  8. 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!

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

  10. 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.

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

  12. I love this recipe and it has been my go to chocolate chip cookie for a few years now and I have made well over 20 batches. It is everything I have ever wanted in cookie and everyone loves them!

  13. These cookies are the absolute best! I use semi-sweet, dark, and white chips and they always turn out perfect. My family’s favorite!!

  14. Blessed Be! My daughter made these cookies at her middle school cooking class, i asked for the recipe, now we’ve made these at home as well. This is a keeper.

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