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: If you love the texture of these cookies as much as I do, be sure to try my other recipes that use this same base dough, like soft white chocolate chip cranberry cookies, butterscotch pretzel chocolate chip cookies, s’mores chocolate chip cookies, and salted caramel pecan chocolate chip cookies. With so many cookie variations on my site (and in my cookbook Sally’s Cookie Addiction), I have a feeling you’ll put those cookie baking tools to good use!
Crazy for Cookies:
Classic Sugar Cookies (cut-out style) Maple Brown Sugar Cookies Peanut Butter Cookies Double Chocolate Chip Cookies Oatmeal Raisin Cookies
