These super soft, extra chewy, totally over-sized Bakery Style Triple Chocolate Chip Cookies are about to become the new best friend to your next glass of milk!
More chocolate! The child in you demands it!!
And not just chocolate – triple chocolate! As in a decadent, chewy chocolate cookie, semi-sweet chocolate chips AND chunks, and some white chocolate chips to offset the blessed darkness of these pretty little things.
Or, pretty big things. I made them much larger than I normally make my cookies (1) to appease the hubby, (2) variety, and (3) …who needs a reason to eat a cookie that’s 1/3 the size of their face??
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post. There is also a “jump to recipe” button at the top of the page if you’d rather not exercise your scrolling finger!
Why you’ll LOVE these bakery style cookies!
- They’re HUGE! One is all you need to get your cookie fix, or split it with a friend for less guilt.
- Texture city! Soft, chewy centers, crispy edges, gooey chocolate chips… need I say more?
- Advance prep! Make the dough and freeze it, then bake off however many cookies you want to eat whenever the craving strikes! Or eat the cookie dough, if that’s what you’re into – no judgement from me.
Friends! These cookies are not for the faint of heart.
If you’re tired of tiny, packaged grocery store cookies, it’s high time you start baking your own! I think it goes without saying why – you control everything about them, from the size to the mix-in ratio.
Just please understand that, after you bake these bad boys, you may never want another kind of chocolate chip cookie. They are that perfect – and also that easy to make every other week!
Are you a diehard chocolate chip cookie fiend? You’ve gotta try these insanely good Softbatch Cream Cheese Chocolate Cookies next!
Ingredients
What makes these triple chocolate, you ask? The addition of cocoa powder, and the use of chocolate chips and chunks, of course!
- All-purpose flour – a 1:1 gluten-free flour can be used to make these gluten friendly!
- Unsweetened cocoa powder
- Cornstarch
- Baking Soda
- Kosher salt
- Unsalted butter
- Granulated and brown sugar
- Egg
- Vanilla extract
- Chocolate chips – semi-sweet, white, milk, or a combination
- Chocolate chunks
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
How to make Triple Chocolate Chip Cookies
- Using a hand-held mixer or stand mixer, cream butter and sugars for 3 minutes on medium speed until fluffy and pale. Mix in egg and vanilla, scraping down the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt. Slowly mix the dry into the wet ingredients on low speed until combined. The dough will be thick. Add the chocolate chips and mix until evenly distributed (5-10 seconds.)
- Cover dough with plastic wrap and chill for at least 1 hour, and up to 24 hours.
- When ready to bake, remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 Baking Sheets with Parchment Paper or silicone baking mats. Set aside.
- Roll balls of dough, about ¼ cup-sized of dough each, into balls (the dough will be crumbly, but forms easily,) the flatten them with your palm. Place no more than 6 cookies one each baking sheet.
- Bake for 10-11 minutes, until the middles look only slightly wet and soft. Cool for 5 minutes on pans, then remove to Cooling Rack to cool completely. The cookies will slightly deflate as you let them cool.
LOOKING FOR MORE COOKIE RECIPES?
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
LET’S CONNECT!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also enjoy exclusive content before anyone else by subscribing to our weekly newsletter – and you’ll never miss a delicious recipe again!
ORDER OUR #1 BEST SELLER COOKBOOK!
Bakery Style Triple Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup chocolate chunks
Instructions
- Using a hand-held mixer or stand mixer, cream butter and sugars for 3 minutes on medium speed until fluffy and pale. Mix in egg and vanilla, scraping down the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt. Slowly mix the dry into the wet ingredients on low speed until combined. The dough will be thick. Add the chocolate chips and mix until evenly distributed (5-10 seconds.)
- Cover dough with plastic wrap and chill for at least 1 hour, and up to 24 hours.
- When ready to bake, remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough, about ¼ cup-sized of dough each, into balls (the dough will be crumbly, but forms easily,) the flatten them with your palm. Place no more than 6 cookies one each baking sheet.
- Bake for 10-11 minutes, until the middles look only slightly wet and soft. Cool for 5 minutes on pans, then remove to cooling rack to cool completely. The cookies will slightly deflate as you let them cool.
Notes
Nutrition
Dali says
I made these last night and they were fantastic! Thank you for the recipe xxx
Anna says
Is this correct: Calories: 368kcal | Carbohydrates: 44g | Fat: 20g | Saturated Fat: 12g ???
An amazing number of calories in one (1) cookie!! That is almost one meal for me. Just saying…
Erica says
Hi Anna! The nutrition facts are as accurate as the calculator that’s built into my recipe card can be, I suppose. Keep in mind these cookies are bakery style, meaning VERY LARGE – actually bigger than my palm. If you make the recipe, you can make the cookies smaller, creating 24 vs. 12, and it will cut the cals in half. Thanks for stopping by!
Garrett says
What kosher salt do you use or can you use reduced table salt? These look great!
Brennah says
I just finished baking these. They are great! I turned my oven to regular bake, not convection. I also used a #40 cookie scoop because we like smaller cookies. Baked them for 10 mins @ 350°. They were perfect! We got about 24 cookies using the #40 scoop