Crumbl Triple Chocolate Chip Cookies
These Crumbl Triple Chocolate Chip Cookies have a chewy chocolate cookie base and are stuffed with milk chocolate, semi-sweet, and white chocolate chips!
Making Chocolate Chip Cookies with different kinds of chocolate chips can be a great way to mix up your cookie recipes! My Butterscotch Chocolate Chip Cookies uses chocolate chips and butterscotch chips! Or check out my Double Chocolate Chip Cookies which is a chocolate cookie base with chocolate chips! You can even make my Chocolate Peanut Butter Chip Cookies if you are more of a peanut butter chip fan!
Why This Recipe Works
- Triple chip cookies. Uses triple chocolate: semi sweet, milk, and white chocolate chips.
- Rich chocolate cookie base. The chocolate base for these cookies is thanks to the Dutch processed cocoa powder! It’s a huge game changer when it comes to a chocolate cookie. For more information on Dutch process cocoa powder and why it makes a difference, check out my Cocoa Powder Guide
- Chewy triple chocolate cookies. These cookies are ultra chewy thanks to the corn syrup in the dough. Don’t worry, it’s just a little bit! But its role is to make the cookies extra chewy!
- Unsalted Butter: If using salted butter, reduce the amount of salt 1/4 of a teaspoon per 1/2 cup of butter in the recipe (so 1/2 teaspoon for this recipe).
- Brown Sugar: Feel free to use light brown sugar or dark. The differences will be a darker color (which you may not notice with the darker colored Dutch process cocoa) and richer molasses flavor with the dark brown sugar.
- Corn Syrup: The corn syrup (just a little bit of it!) will help provide a chewier cookie texture.
- Dutch Processed Cocoa Powder: Yes, Dutch process cocoa powder is different than unsweetened or natural cocoa powder. Check out my Cocoa Powder Guide for how they are different!
- Cornstarch: The cornstarch will adhere to the liquid in the cookie dough, which helps the cookie stay thick and moist.
- Salt: Remember to reduce the amount of salt in the recipe if you are using salted butter.
- Chocolate Chips: In this triple chocolate chip cookies recipe we are using semi sweet chocolate chips, milk chocolate chips, and white chocolate chips!
- Cream the butter and sugars. In the bowl of a stand mixer with the paddle attachment, cream the butter, brown sugar and sugar on medium speed until smooth (about 1-2 minutes).
- Add the remaining wet ingredients. Add the eggs, corn syrup, and vanilla extract and mix until incorporated.
- Add the dry ingredients. Add the flour, cocoa, cornstarch, baking soda, and salt to the bowl and mix until just combined. Fold in the three different chocolate chips. Or mix on low until just combined. You just don’t want to over mix the cookie dough at this point.
- Roll into balls. Using a 1/4 cup, portion the dough and roll into balls. Place 6 balls on a cookie sheet lined with parchment paper or a silicon baking mat.
- Bake. Bake at 350°F for 10-12 minutes or until the edges and tops are just set. Do not over bake.
- Remove and let cool. Remove the triple chocolate chip cookies from the oven and let them cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
Use an oven thermometer to ensure your oven is at 350°F. Some ovens actually run hotter or cooler than what they say they are.
When adding the dry ingredients into the wet ingredients, don’t over mix. Over mixing at this stage will produce a tougher cookie dough, which will affect the bake of the cookies.
Feel free to use chopped chocolate bars instead of chips if you’d prefer. Or you can use part chips/part chopped chocolate too!
Unsweetened cocoa powder (also known as natural cocoa powder) is a different type of cocoa powder than Dutch-processed cocoa powder. You will get a different color and flavor in this cookie recipe if you use unsweetened. Read more about what is Dutch-processed cocoa powder and when or why we use it!
Make Ahead, Storing, and Freezing
Store leftover cookies in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days.
If you want to make these triple chip cookies ahead of time, store the cookie dough in an airtight container in the fridge for 1-2 days. Remove from the fridge and let come to room temperature (or soft enough to scoop and form into balls). And then follow the baking instructions.
To freeze cookie dough balls, roll them and place them on a cookie sheet side-by-side. Flash freeze until firm. Then transfer to a Ziplock bag and store in the freezer for 1-2 months. Remove and bake from frozen. You may need to add another minute onto the bake time.
To freeze the triple chip chocolate cookies, let them cool completely before wrapping them tightly in plastic wrap then storing in an airtight container or Ziplock bag. Freeze for 1-2 months. I think the better option would be to freeze the cookie dough and then you can bake new cookies fresh whenever you want! However, you can still freeze the baked cookies.
Unsweetened cocoa powder is a completely different type of cocoa powder than Dutch-processed cocoa powder. Can you use it? Yes, of course! Will it result in a completely different cookie? Yes! The color is deeper and the flavor is different. See my Cocoa Powder Guide for more details.
You sure can! That’s the beauty of this recipe. You can use mini chocolate chips, peanut butter chips, colored chocolate chips, etc. Feel free to mix it up and choose 3 of your favorites! If you love milk chocolate chips, then check out my Milk Chocolate Chip Cookies Recipe!
No, you don’t. There are some cookie recipes that call for chilling the dough to help develop the flavors or reduce the spreading while baking. Thanks to the cornstarch and corn syrup in this recipe, there is no need to chill the dough. However, you can chill the dough if you want too! Just be sure to chill it in an airtight container so it doesn’t dry out. And I would bake it or freeze it after it’s been in the fridge for 2-3 days.
More Chocolate Cookie Recipes
- Nutella Stuffed Nutella Cookies
- Crumbl Cosmic Brownie Cookies
- Crumbl Chocolate Cake ft. Heath Cookies
- (Crumbl Copycat) Chocolate Oreo Cookies
(Crumbl) Triple Chocolate Chip Cookies
- 1 cup unsalted butter - softened to room temperature
- 1 cup brown sugar - packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon corn syrup
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 cup Dutch processed cocoa powder
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup semi-sweet chocolate chip - plus more if you want to add them to the tops of the cookies
- 2/3 cup milk chocolate chips - plus more if you want to add them to the tops of the cookies
- 2/3 cup white chocolate chips - plus more if you want to add them to the tops of the cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside.
- Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined.
- Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together. Add the semi sweet, milk, and white chocolate chips. Mix to combine.
- Using a ¼ cup measuring spoon portion the dough into round balls. Place the balls on the baking sheet, 6 per cookie dough balls per baking sheet.
- Bake for 10-12 minutes or until edges and tops are just set. Do not overbake.
- Remove from the oven and let cool on the baking sheet for 10 minute before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.