Triple Chocolate Chip Cookies

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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.

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

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

Ingredients:

  • 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)

Directions:

  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.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

 

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

 

 

199 Comments

    1. You are going to loooooove them Regina. and yes – i highly suggest these cookies and champagne. they go together quite well. perfect pairing. 🙂

    1. Jess my friend – you’ve gotta try them in cookies! I almost didn’t get this photoshoot – for the THIRD time lol. They are eaten too quickly!

  1. Yum! These look absolutely delightful, Sally! And the snow-caps looks so cute! Quick question though, do you put the cold cookie dough balls directly to bake in the oven, or let them thaw for a minute?

  2. Yes you convinced me! These look fabulous so thick and chewy I really wish I could grab one through the screen. I’ve been sick and I think one or maybe five of these would cure my sickness! Well, it would make me happy anyways 😉 Congratulations on the engagement! I wish you all the best!! And easy/non-stressful wedding planning! 🙂

    1. I hope you feel better sweet Elizabeth! get some rest and thank you for the congrats! At least I have cookies to get me through any planning stress 🙂

  3. Just wondering….do you put corn flour in your oat meal cookies too??If not , have you tried??and if you have how did they come out?Do you have it here on your site?

      1. Corn flour is actually corn starch.I looked it up on line to make sure they are the same thing and they are.So so you put corn starch in oat meal cookies too??

      2. Hi Heidi. In the US, corn flour is actually very finely ground up corn meal and is pale yellow in color – it is not called cornstarch. Cornstarch is part of corn flour but is tasteless, which is why it is used as a thickener. I have never used cornstarch in oatmeal cookies.

  4. I LOVE sno caps! They were my favorite when I was little.

    So last night I was making your Skinny PB Swirl Brownies & was so excited to dig into one but it tasted terrible. I had no idea why (I’ve made them before) until I realized I forgot the sugar! I sabotaged myself. ha

    1. hahahha those brownies would be TERRIBLE without any sweetness! So glad you found what you did wrong. I’ve done it before too. Oops! 🙂

    1. agreed! underbaking does make a huge different – and they continue to “bake” as they cool on the cookie sheet anyway. I always underbake. 🙂 Thanks Erin!

    1. Thanks Teresa! I saw them in teh store and knew they’d be perfect for cookies since they look like chocolate chips anyway 🙂

  5. Sno-Caps – they used to have those at movie theaters. I never see movies anymore so I dont even know if they still have them at theaters but I love the texture of those things!

    And everything you said about this being the perfect dough base, chilling the dough, using cornstarch, underbaking, freezing the balls for a later date – yep. I’m all over it all! This is my fave choc chip cookie dough base too. As you said, nothing weird, complicated, strange, etc. Just a solid, solid recipe.

    GREAT Pics on this post, Sally. Love the oozing chocolate shot showing the centers all soft and lovely!

    1. when I do go to the movies (which is RARE) – I don’t think they even sell them anymore? I just get raisinets. 🙂 And I know how much you love this recipe too! so funny about hte photos – I didn’t like them. Isn’t it always like that? too sunny that day!

  6. Your pictures are TOO good! I’d love these right now. I use your chocolate chip cookie recipe all the time, but today they spread! Still delicious, mind you, but do you think my baking soda needs to be replaced? Does corn starch get old? Any thoughts?:)

    1. oh no! Baking soda must be replaced every 6 months. I rarely get through 1/2 of my baking soda before I need to replace the box. Cornstarch is different – just use it by the expiration date (if there is one) and avoid having any moisture getting into the box/container. Still, I replace mine every 6 months just to be safe.

  7. I, like so many others here (!), love love snow caps. They remind me of going to movies in middle school because we’d stop at those candy stores where you can load up a bag with a mix of every type of candy you can think of. I loved how those crunchy sugar balls from the snow caps would get all over everything – yum. I must track some down….wonder where they might be hiding in my new tropical city…surely somewhere…

    1. Jess – I love those candy stores where you mix and match everything! Sno caps always made their way into my baggie. I love them. 🙂 If you find them, you have to enjoy some in cookies. You’ll love it!

  8. You are my new best friend. A perfect chocolate chip cookie loaded with various types of chocolate chips? That sounds so impossible to find, like the perfect dream guy. :). Seriously though, these sound incredible, and if you say that they are perfect, then you’ve got me convinced. I need to try these ASAP!

  9. Sally,
    You are a baker after my own heart! Equally addicted to baking as you are, I have found many of the things you suggest to be true, on my own. I like to underbake some cookies, add more brown sugar than white (and usually more than called for) and I always add in real vanilla most generously and without measuring ’cause that’s how I roll.
    I’m going to try out your cornstarch tip – pinning it immediately- as well as this chocolate chip recipe!
    I always melt the butter when making chocolate chip cookies. Do you find that melting shortening, esp if it is margarine, really improves the texture to crunchewy?
    Thank you, Sally! One of the best things about tips is that they are discovered by repeat, repeat, repeat baking!

    1. You’re going to love the added cornstarch Carol. REALLY makes a huge different in the consistency and thickness here. I don’t particularly like to melt the butter in my cookie recipes because I always always ALWAYS have terrible luck with the resulting cookie – it spread too much in the oven as they bake because of the liquified fat. I am a firm believer in creaming the butter, not melting. I don’t use shortening in cookies – just butter. But I almost always cream it. Thank you so much Carol!

  10. Ahh, i love all the different chippies you have in here! They look really really soft too!! Haha, sometimes we have that issue over here. I’ll bake a fresh batch of cookies and I’ll say, “ok, you can only have two, i have to photograph these, once i’m done, you can have at them” lol life of a food blogger, huh?!

    1. hahahahahha exactly. happens to me all the time. Or when I give kevin the “ugly” cookies to eat because the pretty ones are for photos. Sometimes I feel like a huge weirdo. 🙂

  11. I made these a couple of times using chocolate chips and chopped up Milky Way Simply Caramel candy bars. The combo of semi-sweet chips and the milk chocolate and caramel of the MW bars is AMAZING. I actually just sent a batch to my cousin who’s deployed to Afghanistan. Took almost 2 weeks to get to her and they were still perfect when they arrived! Thank you so much for the recipe! My new go-to!

    🙂

    1. Wow, that does sound amazing Melisa! The simply camaral MW’s are SO SO good. Mmm I love them. Plue with the semi-sweet chips. Divine. I must try your version! Can’t believe they kept well for 2 weeks! Amazing. Thanks for letting me know that Melisa!

      1. No problem! All I used to keep them fresh was one of those Ziploc (I think) bags that come with a manual pump type thing to suck out the air. Worked like a charm!

  12. sweet, newly-engaged Sally: first: congrats. second: thanks for featuring sno-caps in a cookie. they remind me of sneaking candy (namely: sno-caps) into the movies with my old pop. thanks and best!

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