Name: Crumbl Triple Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup packed brown sugar; ¾ cup granulated sugar; 2 large eggs; 1 tablespoon corn syrup; 1 tablespoon vanilla extract; 2½ cups all-purpose flour; 1 cup Dutch-processed cocoa powder; 2 teaspoons cornstarch; 1½ teaspoons baking soda; 1 teaspoon salt; ⅔ cup semi-sweet chocolate chips; ⅔ cup milk chocolate chips; ⅔ cup white chocolate chips

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Short Description

These indulgent triple chocolate cookies are soft, chewy, and loaded with semi-sweet, milk, and white chocolate chips—all built into a rich cocoa dough for maximum chocolate flavor and gooey texture.

Why You’ll Love This Recipe

Triple chocolate delight with three kinds of chocolate chips in every bite.
Moist, chewy center balanced by slightly crisp edges.
Deep chocolate flavor from Dutch-processed cocoa powder.
Corn syrup adds chewiness and extends freshness.
Generous portion size each cookie is about ¼ cup of dough—epic and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon corn syrup
1 tablespoon vanilla extract
2½ cups all-purpose flour
1 cup Dutch-processed cocoa powder
2 teaspoons cornstarch
1½ teaspoons baking soda
1 teaspoon salt
⅔ cup semi-sweet chocolate chips
⅔ cup milk chocolate chips
⅔ cup white chocolate chips

Directions

Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.
In a stand mixer with paddle attachment, beat the softened butter, brown sugar, and granulated sugar at medium speed for 1–2 minutes until smooth and creamy. Scrape down bowl sides as needed.
Add the eggs, corn syrup, and vanilla extract. Mix on medium speed until fully combined and smooth.
In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt until evenly distributed.
Gradually add the dry ingredients to the wet mixture at low speed until just combined. Avoid overmixing.
Stir in all three types of chocolate chips—semi-sweet, milk, and white—until evenly distributed.
Using a ¼-cup measuring cup or large cookie scoop, portion dough into balls. Place on prepared baking sheets at least 2 inches apart (6 cookies per sheet).
Bake one sheet at a time for 10–12 minutes, until edges are set and tops look slightly underbaked. Cookies will firm up as they cool.
Cool cookies on baking sheet for 10 minutes, then transfer to wire rack to finish cooling. Enjoy slightly warm or at room temperature.

Servings And Timing

Yield: Makes about 12 large cookies (6 per baking sheet)
Prep Time: ~10 minutes (mixing and scooping)
Bake Time: 10–12 minutes per sheet
Cool Time: ~10 minutes on baking sheet, then finish on wire rack
Total Time: ~25–30 minutes

Variations

Add chopped nuts like pecans or walnuts for crunch.
Swirl in peanut butter or Nutella for extra richness.
Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.
Substitute regular cocoa for dark Dutch-processed for extra depth.
Fold in crushed toffee bits, caramel pieces, or mini marshmallows.

Storage/Reheating

To Store: Keep cookies in an airtight container at room temperature for up to 5 days.
To Freeze: Freeze baked cookies between layers of parchment for up to 1 month. Thaw on a wire rack.
To Refresh: Warm gently in a 300 °F oven for 3–5 minutes or microwave for 10 seconds to restore softness.

FAQs

How Do I Keep Cookies From Becoming Too Flat?
Stick to the ¼‑cup size dough portions and avoid flattening them before baking. Chilled dough may also help maintain structure.

Can I Use Regular Cocoa Powder Instead Of Dutch‑Processed?
Yes—you can. Flavor will be slightly less mellow and rich; you might need to adjust baking soda accordingly.

Why Is Corn Syrup Included?
It helps retain moisture and chewiness, giving the cookies a soft and tender center that stays fresh longer.

Can I Reduce The Sugar Without Affecting Texture?
Reducing sugar significantly may alter texture and sweetness. Try reducing granulated sugar slightly, but brown sugar provides moisture and structure.

Can I Add More Or Less Chocolate Chips?
Yes—feel free to increase chocolate chips amount or mix proportions to suit your taste.

Are These Cookies Better Warm Or Cooled?
They’re fantastic slightly warm (gooey and soft inside), but they maintain a chewy texture at room temperature too.

What If My Cookies Spread Too Much?
Refrigerate dough before scooping or use a shorter bake time. Avoid excess butter softness and ensure flour measurement is accurate.

Can I Make Smaller Cookies With This Dough?
Yes—use a smaller scoop. Adjust baking time to 8–10 minutes for medium cookies.

How Do I Choose Between Semi‑Sweet, Milk, And White Chips?
You can mix ratios—for example, half semi-sweet and losing the white chocolate for a darker cookie. This recipe uses equal amounts for balanced sweetness.

How To Prevent Cookies From Toughening Over Time?
Store in an airtight container with a slice of bread—it helps maintain moisture.

Conclusion

These triple chocolate cookies are irresistibly rich, chewy, and indulgent—with three varieties of chocolate chips nestled in a deep cocoa cookie base. Ideal for chocolate lovers, they’re straightforward to make and built for maximum flavor. Bake and enjoy while warm—or savor the soft, chewy texture at room temperature any time.