Triple Chocolate Chip Cookies

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.ย 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. ๐Ÿ™‚ย  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.ย 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 โ€“ 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 isย mostly interchangeableย 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.ย Don’t like white chocolate? No problem, use milk chocolate chips instead.ย 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. ๐Ÿ˜‰

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.

Followย me on Instagramย and tag #sallysbakingaddiction so I can see all the SBA recipes you make!ย 

What are you waiting for?

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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

Description

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 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 350ยฐF (177ยฐC). 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 myย top 5 cookie baking tipsย ANDย these are my 10 must-have cookie baking tools.

Keywords: triple chocolate chip cookies

Soft-Baked Triple Chocolate Chip Cookies -super soft, extra thick, and FULL of chocolate! @sallybakeblog

195 Comments

  1. My dad loves snow caps and I always make his cookies with them for his birthday. These are adorbs!

  2. I hate you so much right now because I’m reading this at work and I WANT COOKIES NOW!!!! Sorry, I’m done being a 2 year old. Good call on the sno-caps in those cookies, love the extra crunch of the nonpareils!

    1. Hey Jessie! Ahh please don’t hate me. ๐Ÿ™‚ The sno-caps were the perfect addition – I love the little crunch too!

  3. Yummilicious! Used what I had on hand… mini chocolate chips, sno caps, and Valentine M and M’s. So pretty and colorful! It was a candy store in a cookie! I look forward to using white chocolate chips next time! Thanks for creating and sharing such an amazing cookie!!

  4. Hi! I popped by for the first time today after seeing these cookies on Pinterest. Sno-Caps in cookies is genius! As you can probably tell, I love sno-caps (my son does too) and I think you’ve inspired me to use them in a way I never thought about! Thanks! : )

  5. 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. ๐Ÿ™‚ 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. Thanks Kelly! I always appreciate hearing reports back from my readers. And I know what you mean about the cookie dough. It is SO hard to not “taste test” it. ๐Ÿ˜‰ These are my favorite cookies yet made with this cookie dough. I love all the chocolate! Let me know what else you try. Thanks Kelly!

  6. I have followed your blog for a while but have never made anything from it…that is until these cookies. I have made them twice in one week. The first time I made them I had friends over helping fix something in my apartment. It was comical to watch two grown men work for a little bit, go into the kitchen for a cookie, work again, grab another cookie, work, eat, and so on. Needless to say, they got paid in cookies ๐Ÿ™‚ Since there wasn’t very many left over I had to make another batch for my kids. They would have been very upset with me if I hadn’t. With the first batch I used all chocolate chips. On the second batch I added some caramel bits to about half of the batter. You knocked it out of the park with these cookies Sally. This may have been my first recipe, but it is definitely not my last. Now I am on to the 30 minute pretzels. If they turn out as well as these cookies I will have some very happy kids. Thanks.

    1. Tina, thank you so much for the genuine comment and sharing your story. ๐Ÿ™‚ I once had friends move couches for me and I paid them in cookies too. I really, really appreciate you taking the time to comment and I’m so glad you are a reader! These cookies are easily my favorite. The dough is SO good and so versatile! You can add in anything and the caramel bits sounds heavenly! I love those 30 minute pretzels too. You’ve picked some good recipes to start with ๐Ÿ™‚ Thanks again Tina!

  7. I tried to make these with a mix of GF flours, and for some reason they turned into a huge cookie sheet-sized puddle. Not sure why! I made them a second time with “real” flour and they were amazing– I think my parents ate about 10 of them each within 10 minutes of my bringing them over! (and my sister still ate the GF slightly solidified puddle and loved it!)

    1. Good to know that these won’t work with GF flour. I’ve never baked with GF flour before since there’s no need to for us, but thank you for reporting back Kelly! SO glad your parents loved the regular version and your sister for the GF version ๐Ÿ˜‰

  8. Hey Alicia! My readers have found this link helpful when they are baking at higher altitudes. There are some recipe adjustments required: http://www.kingarthurflour.com/recipe/high-altitude-baking.html

  9. These are my new favorite chocolate chip cookies!! My roommates are all very happy I found this recipe – and happier that there is now a constant supply of cookies in our apartment at all times ๐Ÿ™‚

  10. You weren’t kidding – this really is the best chocolate chip cookie recipe I have ever used. I made some for my sweetie for Valentine’s Day using butterscotch chips and dark chocolate M&M’s and he said they were the best he has ever had! Thank you for this little stroke of genius!

    1. Hey Jennifer! I must try these with butterscotch chips! Why haven’t I done that yet. ๐Ÿ™‚ I can’t wait! I’m SO glad you both love them so much. It’s my favorite cookie recipe.

  11. I wish I had to try every one of your recipes! But I did get to try this one and it was great! They have a great texture and flavor and the snocaps adds a little something different. They disappeared for sure. Thanks for another great recipe!

    1. Hi Megan! That’s so great to hear. I loved the addition of sno-caps in each bite. Let me know if you make anything else from my site. I love hearing about it!

  12. I can totally relate to eating things before taking pictures of them! haha!
    However, I am so glad you took pictures of these because they are so beautiful and look delicious!

  13. Sally Sally Sally! I love and adore you! You are the best dang cook I know. I just made these, for the second time, unfortunately I didn’t have white chocolate chips so mine were just the double cookie! But oh my gosh — so good. Just the perfect cookie – soft and tasty. Personally I do not like crunch so I always am disappointed. But these were without a doubt the best. I am not going to look for a chocolate chip cookie anymore, and I assume this is the same dough as your ‘normal’ chocolate chip. I am going to experiment – add green food coloring and mint chips and make these for St. Patrick’s day. I love you, did I mention that. Oh and all the tips and advice you give., You are so generous with your knowledge – it all really helps (cooling the cookie pan before another batch – who would have known!!)
    love you!

  14. Hi. So, how are the cookies supposed to look with the chips on the top? The chips I place on top of the dough prior to putting the dough in the oven, and regardless of where I put them, allllways end up lumped together…….

  15. I made these with regular chocolate chips and they turned out fantastic!! But the next time I used m&m’s and they stuck to my pans and got hard ๐Ÿ™ is there a trick to m&m cookies?

    1. Hi Reese! I haven’t had that happen to me and I have quite a lot of M&M cookie recipes on my website! Do you line your baking sheet with parchment (not wax paper) or a silicone baking mat?

      1. No I didn’t for either batch. Could it have been possibly too many m&m’s or the butter was too soft/not soft enough?

      2. Lining your baking sheet is a key step! Don’t forget to do that. IT will prevent the m&ms from sticking.

  16. The are in the freezer and it is torture waiting for them to be able tobake! I made 12 super sized cookies! Thanks for sharing. I’m excited for the extra large dose of vanilla!

  17. This is my go-to chocolate chip cookie recipe Sally! ๐Ÿ™‚ I made a giant batch of these today for a party and I’m sure they’ll be a hit. Not to mention I ate the equivalent of 5 cookies in dough alone! It’s so good ๐Ÿ˜‰

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

  19. It’s my birthday this weekend and I’m dying to make a cookie cake! (So basically one huge cookie!)

    Most recipes say grab your favourite cookie recipe and bake for 16-20mins. What’s your thoughts on using this recipes in a round cake tin? Should I really bake it that long? Should adjustments to temperature be made etc?? I can’t wait. I’m drooling at the pictures! ๐Ÿ™‚

    1. Hi Emma! A giant Happy Birthday is in high order!! Hope you have a wonderful weekend. YOu can certainly bake a cookie cake from this recipe. Perhaps in a 11×7 pan or two 8×8 pans. Or, if you want a thick cookie cake, a 9×9 baking pan. Do not adjust the temperature. I am unsure of the baking time.

  20. Hi! I tried this recipe yesterday, and it was my first time under baking cookies. I know these are supposed to be soft cookies, but I couldn’t even hold one before it broke and dropped back down onto the plate (the cookie had already cooled). So my mum advised me to put them in the fridge to firm up a little, and they turned soggy! What could I do to fix them? (Cries) it’s a pity since they taste good!

    1. Hi Jessica! (I got your duplicate comments, so I deleted one – no worries!)

      All ovens are different and it sounds like your cookies needed a bit longer in your oven. That’s an easy fix, just keep them in another 2 minutes. Baking cookies takes trial and error to find the perfect time for your oven. Enjoy!

      1. What about storing them? Also, does humidity affect the recipe? I live in a humid country, and it has been raining quite a bit. I wonder if that would make my cookies more moist (sorry for the questions; you just seem very knowledgable!)

      2. Don’t be sorry for the questions!

        I haven’t heard from readers that humidity is an issue. It may increase the spreading of the cookie in the oven. But as long as you chill the dough as required in the recipe, they should be fine. Storing instructions are in the last step of the written recipe.

  21. I don’t leave comments that often but I just had to. I have already made four batches of these in a mere two months — for no reason at all other than the fact that they are SO good! (This may not be a lot for some but this is a lot for me!) Thank you so much for this go-to recipe. I am deleting all of my old cookie recipes because this is by far the best one. We used white, semi-sweet, and milk chocolate chips the first time. My husband likes half semi-sweet and half peanut butter, but my personal favorite is 1/3 white, 1/3 semi-sweet, and 1/3 caramel pieces (they now have pre-made nibs that will save you a lot of time and hand power if you can find them). YUM! Thanks Sally! Such a keeper, and I can’t wait to explore more recipes on your site!

    1. Sara! Thank you for the kind comment. These cookies are, without a doubt, one of my favorites. They are so soft and the chocolate chip combinations are endless! Love your addition of caramel bits ๐Ÿ™‚ Thank you so much for taking the time to say hi. Let me know if you ever try any other recipes of mine.

  22. Have you ever tried making this recipe into bars? I love it and use it all the timeโ€ฆjust wanted to have a shortcut:)

    1. Hey Courtney! Actually I have. I canโ€™t remember the baking time exactly. But use a 8ร—8 or 9ร—9 square baking pan and bake for at least 30 minutes at 350F degrees. Rotate the pan every 10 minutes or so to ensure even baking.

  23. LOVE these! I never tried snocaps, so I used cut up hershey’s and they were perfect! I was so surprised how they really did get softer by the day.

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