Take my reader-favorite soft chocolate chip cookies and make them even more irresistible with a medley of chocolate chips. I use semi-sweet chocolate chips, white chocolate chips, and Sno-Caps in these triple chocolate chip cookies, but you can use your favorite variety of baking chips. These thick, soft-baked cookies are even better on day 2, but no promises they’ll be around that long! 😉
Let’s talk chocolate chip cookies. A few basic ingredients, yet endless variations of this dessert staple. Chewy chocolate chip cookies, crispy chocolate chip cookies, brown butter chocolate chip cookies… however you like this classic, I have a tried-and-true recipe for it. I even have a recipe for giant chocolate chip cookies, and have you tried these flourless almond butter cookies?
From these foundation recipes, I love to dream up fun new variations with different flavors and add-ins. Like today’s triple chocolate chip cookies, which start with the same dough as my popular soft chocolate chip cookies. Instead of sticking with regular chocolate chips, let’s grab a few varieties for an extra unique chocolatey combination. Your tastebuds will absolutely approve of this chocolate trio because it also means MORE chocolate in each bite.
Because I truly believe you can never have too many cookie recipes—especially of the chocolate chip variety—get ready to make room for this one in your regular cookie rotation.
Why You’ll Love These Triple Chocolate Chip Cookies
- Extra soft and puffy centers with buttery, crisp edges
- Tasty trio of semi-sweet chocolate chips, white chocolate chips, and Sno-Caps
- Shorter chill time of 1 hour, but feel free to chill longer (great for making ahead of time)
- Easily adaptable for a double batch. Enjoy some now and use my guide for how to freeze cookie dough to enjoy the rest at a later date!
Staple Ingredients for Triple Chocolate Chip Cookies
Nearly all chocolate chip cookies start from the same basic lineup of ingredients. It’s the amounts, techniques, and how we use the ingredients (like using softened butter vs. melted butter) that make each one a bit different. Here’s what you’ll use in these triple chocolate chip cookies:
- Dry Ingredients: All-purpose flour, baking soda, salt, and my secret ingredient for the softest cookies… a bit of cornstarch. More below on why I love to use cornstarch in many of my cookie recipes.
- Wet Ingredients: Unsalted room temperature butter, brown sugar, granulated sugar, an egg, and vanilla extract.
- Add-Ins: I typically reach for a combination of 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. You just want a variety of flavors. Keep the total amount of baking chips/add-ins to about 1 and 1/2 cups. A bit more than the original soft chocolate chip cookies recipe, but I know you won’t mind. 🙂
Tips for Soft-Baked Success:
How do we get these cookies to have such a lovely soft-baked texture? Here are my best tips:
Crazy for Cookies:
- Classic Sugar Cookies (cut-out style)
- Maple Brown Sugar Cookies
- Peanut Butter Cookies
- Double Chocolate Chip Cookies
- Oatmeal Raisin Cookies
Triple Chocolate Chip Cookies Recipe
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 You’ll Need
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.
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