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.
Video
Notes
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.