Description
Use my reader-favorite soft chocolate chip cookies to make triple chocolate chip cookies with a variety of chocolate chips. They’re soft and thick in the center with buttery crisp edges, and positively packed with chips and chunks. Chilling the dough is an imperative step and cornstarch helps promise an extra thick cookie.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or 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 (spooned & leveled)
- 2 teaspoons cornstarch
- 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 baking chips)
Instructions
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and up the bottom of the bowl as needed.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the semi-sweet chocolate chips, white chocolate chips, and Sno-Caps.
- Cover dough tightly and chill it in the refrigerator for at least 1 hour and up to 3 days. Chilling is imperative for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on baking sheets.
- Bake for 11–12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking 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. If desired, while the cookies are still warm, press a few extra chocolate chips and/or Sno-Caps into the tops. This is just for looks.
- Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with preheating the oven in step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Add-Ins: I typically use semi-sweet chocolate chips, white chocolate chips, and Sno-Caps, but you can really use whatever you like here. Chocolate chunks, milk chocolate chips, butterscotch morsels, peanut butter chips, dark chocolate chips, or M&Ms are all tasty choices. Keep the total amount of baking chips/add-ins to 1 and 1/2 cups (about 280g).
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
- Adapted from Soft Chocolate Chip Cookies.