Description

These Crumbl-inspired Triple Chocolate Chip Cookies are rich, soft, and packed with semi-sweet, milk, and white chocolate chips in a fudgy cocoa dough for the ultimate chocolate lover’s treat.

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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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Beat butter, brown sugar, and granulated sugar until smooth and creamy.
Add eggs, corn syrup, and vanilla; mix until fully combined.
In another bowl, whisk flour, cocoa, cornstarch, baking soda, and salt.
Gradually add dry mix to wet mix, beating just until combined.
Stir in all three chocolate chips evenly.
Portion dough into ¼-cup balls. Place on baking sheets, 6 per sheet.
Bake 10–12 minutes until edges are set and tops look slightly underbaked.
Cool on sheet 10 minutes, then transfer to rack to finish cooling.

Notes

Chilling the dough helps prevent excessive spreading.
Use flaky sea salt on top for contrast.
Store with a slice of bread to keep cookies soft.
Reheat briefly in microwave or oven to refresh texture.
Freeze for longer storage and thaw before serving.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 390
Sugar: 32g
Sodium: 240mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg