Triple Chocolate Chip Cookies
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These triple chocolate chip cookies are tender and chewy on the inside, with an amazing caramelized flavor.
With three different types of chocolate and NO chilling, these brown sugar chocolate chip cookies will satisfy your cookie craving in no time.
Everyone needs a basic, classic, chocolate chip recipe, and the internet is not short on them, that’s for sure. But just in case you haven’t yet found your CCC soulmate, why not give these a whirl?
There seems to be an obsession with “perfecting” this classic, so I thought I would throw my hat in the ring. Besides, what’s a food blog without a chocolate chip cookie recipe, right?
I’ve tinkered with this triple chocolate chip cookie recipe for years, and this is my favorite version. And while there are a couple of unexpected ingredients, these cookies are no more complicated to make than the most basic of recipes.
Also they don’t require any chilling. That’s right. None. Because I’ve never had a cookie craving that could wait 72 (or even 2) hours. There is absolutely nothing complicated about these no chill chocolate chip cookies.
Ingredient Notes
Chocolate
I tend to have a lot of chocolate on hand so I like to use whatever chips/chunks I have, aiming for an equal ratio of dark or semi-sweet, milk chocolate, and white chocolate.
I also often have some leftover tempered chocolate from a dipping project like these chocolate-dipped Rice Krispie treats or these dark chocolate truffles with caramel that is great for chopping up for these cookies.
Brown Sugar
Most recipes call for white sugar or a mix of white and brown. Brown sugar lends softness and a warm molasses flavor to baked goods, so when it comes to these cookies, it’s brown sugar all the way for me.
Cornstarch
A weird addition maybe, but a little cornstarch keeps these cookies extra soft and thick. I got this idea from Sally’s cookie recipe. A couple of teaspoons really make a difference!
Molasses
These cookies do not taste overwhelmingly of molasses by any means. There’s just a tablespoon in there to bump up the effect of the brown sugar even more. Commercial brown sugar is generally just white sugar with molasses. The molasses also give the cookies a gorgeous deep golden brown color.
Butter
Unsalted, and room temperature butter. I know a lot of recipes call for melted butter – but these work best with butter softened at room temperature.
QUICK TIP: How to quickly soften butter: If you forget to take your butter out to soften ahead of time (as I almost always do), my favorite trick is to cut it into pieces (tablespoon cubes if using sticks of butter) and microwave it in 10 second increments on the defrost setting until just softened.
How to Make Brown Sugar Chocolate Chip Cookies Step-by-Step
- In a medium bowl, whisk together the flour, baking soda, cornstarch and salt.
2. With an electric mixer, cream the butter, brown sugar and molasses together on medium speed about 2 to 3 minutes.
3. Add the eggs, one at a time, and the vanilla, mixing until well combined.
4. Add the flour mixture, mixing on low speed until just combined.
5. Now stir the chocolate into the dough.
7. Scoop about 2 tablespoons of dough and form into a rough ball. Place cookie dough balls about 2 inches apart on the lined baking sheet.
8. Bake the cookies in the preheated oven for about 10-12 minutes, until they are just set.
These triple chocolate chip cookies will be darker than you may be used to, due to the brown sugar and molasses, but just as soft and chewy, provided you don’t over bake them!
Tips for the Best Chocolate Chip Cookies
- Remove the triple chocolate chip cookies from the oven just as they appear to be done. They should be JUST set in the centre. Once the cookies have cooled completely, the residual heat from the oven and pan will finish cooking them to soft perfection.
- Bake cookies on the middle oven rack for the best results. And it’s better to bake one sheet at a time for even baking.
- Measure your flour correctly! This can make or break your cookies. I’m a fan of weighing my ingredients, especially flour, but another great way to measure flour is using the “spoon and level” method. Give it a little stir before spooning it into the measuring cup all the way to the brim, then use the flat side of a butter knife to scrape the excess off the top.
Storage Instructions
At room temperature
Baked triple chocolate chip cookies can last for up to 3-5 days at room temperature in an airtight container.
A slice of fresh white bread can be placed in the container if you want to go the extra mile; it will give up its moisture and help keep the cookies from drying out.
In the freezer
To freeze, let the baked cookies finish cooling. Place them on a baking sheet in a single layer, cover, and freeze until solid (an hour or so). Put the frozen triple chocolate chip cookies in a freezer-safe bag or airtight freezer container. For further protection, wrap in at least one sheet of foil. You can freeze them for up to two months.
Make Ahead Triple Chocolate Chip Cookies
You can always prepare a large batch of these triple chocolate chip cookies and freeze some of the dough for later. That way, you’ll have dough on hand in case of unexpected guests or a chocolate chip cookie craving.
Roll the chocolate chip cookie dough into balls and place them on a baking sheet lined with a silicone baking mat or parchment paper. Then, place the baking sheet in the freezer for about 30 minutes to flash-freeze. Transfer to a freezer-safe container or bag and store for 2-3 months.
Baking Frozen Chocolate Chip Cookies
Remove the dough balls from the freezer, place them on a parchment-lined baking sheet, and cover with a light linen towel or napkin to defrost. Once they’ve reached room temperature, bake them according to the recipe directions.
Q&A
There could be a lot of reasons behind this – but the most common ones are the temperature of your butter and your oven. Your butter should be at room temperature, and not too melty, and your oven shouldn’t be too hot. The butter melts too quickly before the other ingredients have firmed up, and your cookies turn out flat.
This usually indicates that the dough contains too much flour, which prevents it from spreading further. Always weigh your flour accurately.
Cooled chocolate chip cookies can be kept for 3-5 days in an airtight container at room temperature. In general I prefer not to store most baked goods in the fridge as they tend to dry out. You can also freeze them according to the instructions provided above.
A Couple More Easy Drop Cookies to Try
Chewy Cherry Cookies
Chocolate Oatmeal Cookies with Peanut Butter
Triple Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter at room temperature
- 1 1/4 cups packed light brown sugar
- 1 tablespoon molasses
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 2/3 cups chopped chocolate or chocolate chips I like equal parts semi-sweet, milk, white chocolate
Instructions
- Preheat oven to 375 degrees F.
- Whisk together flour, baking soda, cornstarch, and salt.
- With an electric mixer on medium speed, cream together butter, sugar, and molasses for 2-3 minutes until lighter in color and fluffy.
- Beat in the eggs, one at a time, and vanilla, scraping the bowl down, until well combined.
- Reduce the speed to low and add the flour mixture, mixing until just combined. Stir in the chocolate.
- Scoop 2 tablespoon balls of dough 2 inches apart onto lined cookie sheets (I like to use a cookie scoop as the dough is quite soft, but you can dampen your hands slightly and roll them into balls). Bake until the cookies are golden brown and just set in the center, 10-12 minutes.
- Cool for 5-10 minutes on the baking sheets and transfer to wire racks to cool completely. Store in an airtight container for up to 5 days.
There are many snacks we can make with Chocolate chips. Among them cookies made with chocolate chips is always kids fan. Thank you for sharing the nice recipe. Pics also came out so nice.
These just might be my favorite chocolate chip cookie of all time. I had to use up all the odds and ends left over from the holiday baking so my contribution to the recipe included semi-sweet, milk and dark chocolate chips. Oh my! And, to think I was just trying to find a recipe that didn’t include any white sugar. Today was my lucky day!
Thank you so much Paula!! They are a family favorite so this means a lot 🙂
I know what I’m baking this weekend! These look awesome!
Woohoo!! I bet you will love them!