(Crumbl) Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies that have been torn in half, stacked on a white plate against a white background.

(Crumbl) Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies are made with a rich chocolate cookie base and semi-sweet, milk, and white chocolate chips!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 363kcal

Author Whitney Wright

Ingredients

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

Instructions

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.

Notes

Store leftover cookies in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days.

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.

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