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 absolutely deserve to have more good news moments in your life, Sally…because if this is the type of miracle working you do every time an awesome event (congrats AGAIN) or holiday happens, then I’m going to spam you with good news. January 30th is official National Escape Day and National Inane Answering Message Day–does this mean I get an airmail box of these cookies? Absolutely delectable!

    1. Ala! Thank you SO so so so much for the congrats. You are so thoughtful and sweet. Inane answering message day – hahahahah I love that. 🙂

  2. The Sno-Caps are gorgeous! What a cute idea! For spring, it would be fun to use those yellow, pink, and green meltaway things…but I think they are mint flavored, which doesn’t seem very spring-y…. Oh well. 😉 Great shot of the chocolate stretching across the cookie-less chasm in the second picture! 😀

    1. I agree – I must make them with the pastel colored melt-away candies. I love them! Are they mint flavored? I can’t even remember. Thank you for the photo compliment as always Caley – that was a fun picture to take!

  3. I bought a box of those snow caps around Christmas time, shoved it in my baking cupboard, and promptly forgot about it. Your awesome melty cookies reminded me that they are still in there waiting to play!!! Gosh, I just love your cookie shots!!!

  4. Anddd my stomach is growling. I’ve been sick for the past couple of days and have been craving comfort foods like crazy. Thick, soft, and chewy chocolate chip cookies happen to be one of the comfort foods my taste buds want badly. These pictures feel like torture. Maybe I can tell my boss I’m not feeling well just so I can go home and make these? Or just toss a few from Baltimore to DC and I’ll catch them. 🙂

    1. Oh no Elaine! I hope you feel better my friend. I don’t have a very good arm, but I’ll try to throw a long one to you down in DC. 😀

  5. Sally, I made these last night. Well, you could say I made your perfect chocolate chip recipe, but I only had milk chocolate chips, so I did extra of those. But I had a neighbor boy help me shovel our driveway and I decided I needed to thank him and these cookies seemed like the perfect way. And let me just say, they are perfect. Of course we didn’t need to give them ALL to the neighbor boy so my husband and I enjoyed some and my husband said “these cookies are AMAZING” and I have to agree. I think your basic recipe might become my go to recipe now as well. Do you ever double the recipe? Or is it better to just make 2 individual batches?

    1. Hi Aimee! Yep, I’ve doubled the recipe before and there is NO problem doing it that way. I’m SO SO glad you made these! Aren’t they incredible? I must make them with milk chocolate chips sometime soon. I make these all the time with semi-sweet chips. My coworkers always request them. 🙂 Cookies for shoveling the driveway? What a reward. 🙂

  6. Sally, just when I think you can’t make a prettier cookie than the last batch…you do! I love the idea of adding Sno-Caps! I haven’t had these in such a long time and now I’m craving them. Totally drooling over the inside of that cookie with the chocolate oozing out. YUM.

    1. Thanks Ashley! I saw sno-caps at the store and KNEW they would be adorable in a chocolate chip cookie. I’ve always loved them!

  7. I don’t actually think there are words to describe how delicious these look! I am just an absolute chocoholic! Don’t think we can get sno-caps here, but I think I can get something similar. I’ve been using a cookie recipe for a while that uses half bread and half all purpose flour, everyone loves them, they are soft and chewy in the middle and crisp round the edge, but a bit thin for me, I’ve been looking for a recipe to get thicker, softer cookies for a while. I hadn’t thought to add cornstarch to a recipe, going to have to give it a try!

    1. Thank you Annie! I’ve been meaning to make cookies using bread flour. My friend swears by it – says it makes the cookies chewier than ever. These cookies are THICK and I’d love to bake them with bread flour one time. The cornstarch works miracles in this recipe 🙂 Thanks again Annie!

    1. Thank you so much Anna! I love cornstarch in cookie dough. It makes SUCH a huge difference. 🙂 Glad you love it too! woo hoo!

  8. I can’t get the recipe to print! Says print selection can’t be found.

    Oh and I know they sell sno-caps at the Dollar Tree here! Can’t wait to make these!

    1. I think my printing plug-in is down recently – I’ve reported an issue. Hopefully it will work soon! Feel free to email me and I will email you the recipe (email me via contact tab above). Or you can copy/paste into a word document too. Sorry Tanya!

  9. Sally, I just stumbled upon your blog (2 days ago) and am in love with your recipes!!!
    I just made these, your pb fudge brownies, 2 batches of bakery style chocolate chip muffins (the first batch was gobbled up immediately), and your healthy pb chunk oatmeal bars. Thanks to your excellent recipes and tips, everything turned out wonderfully :). Thank you and congrats on your engagement!

    1. Hi Anne! I’m so glad you found my website 🙂 And look at all the things you’ve ALREADY baked from it! That’s amazing. You’re an all star, I’m so glad you are loving it all so far. Let me know what else you bake!

    1. You know, I’ve never tried it! But I’m curious. It’s worth a shot – I can’t see why it wouldn’t work! Let me know how it turns out if you try it!

    1. So is my dad – crazy time of year for him! You’re such a sweet daughter! My dad loves carrot cake. 🙂 I should make some for him the next time I am home!

  10. Love these triple threat cookies Sally! The sno-caps are so CUTE! They used to be one of my favorite movie treat. Have you ever tried cake flour in your cookies? I ask because of the cornstarch trick – to make your own cake flour you mix cornstarch with all-purpose. I wonder if they would turn out the same.

    1. I’ve never made cookies with cake flour before Reeni! But yes, I know about the cornstarch/all-purpose = cake flour thing. But still, I haven’t tried pure cake flour before! I plan to – someday!!

  11. Oh my goodness you have snowcaps in your cookies! What a terrific dea! You always think of the smartest things Sally…I guess I’ll have to make these this weekend..you know, just to test them 😉
    xoxo

    1. Aww thank you Erin! I think these deserve a taste test – and I think you should perform one this weekend! Happy Baking Erin!

  12. I so wish I could taste a cookie straight out of your oven! They always look so perfectly gooey and soft on the inside and slightly crispy on the outside! You are a magician!

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