Sweetheart Triple Chocolate Chip Cookies

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Just when you think you’ve had every chocolate chip cookie there is and you simply do not need another chocolate chip cookie recipe…

This happens:

Sweetheart Triple Chocolate Cookies

I don’t know where my milk chocolate and semi sweet chocolate chips are hiding, but they’re both in there.

These make a very yummy cookie. Crunchy on the outside, kind of fluffy on the inside, not necessarily chewy like I usually prefer but I still found myself wanting more than I should probably have.

The combination of all three kinds of chocolate is nice, and they weren’t too sweet.

I altered this recipe just a bit from the original that I found here.

The only thing I did differently in the ingredients was to use milk chocolate chips instead of Sno-Caps, because I didn’t have any, and when I decide I’m making cookies, I’m making them now.

Which brings me to the other alteration. I cooked mine right away instead of chilling them. I have no patience for a cookie that I can’t eat now!

I actually cooked some right when I made the dough and some the next day. I noticed no difference between the two, so if you’re in a hurry, or if you want them baked before you eat all the dough, have at it.

I forgot to freeze some to see how they’d bake but I’m sure they’d be fine. Just make them into little dough-balls, freeze, store in a freezer bag and cook exactly how many you want at a time. Never again eat a day-old cookie!

Sweetheart Triple Chocolate Chip Cookies
  • 1.5 sticks butter, room temperature or softened
  • ¾ cup packed brown sugar
  • ¼ cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup white chocolate chips
  • ½ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • Valentine's sprinkles (Or any season)
  1. In a large bowl or stand mixer, combine the butter and sugars. Beat until creamy.
  2. Add the egg and vanilla, and mix gently until blended.
  3. In another bowl combine the flour, cornstarch, soda, and salt.
  4. Fold the dry ingredients into the wet mixture and mix just until blended.
  5. Add the chocolate chips and sprinkles.
  6. Line a baking sheet with parchment paper. This will keep them from spreading thin.
  7. Bake on 350° for 8-10 minutes. Just until you start to see them getting golden and the dough cracking a little. They may seem underdone, they will cook more after you take them out. (This is true of just about any cookie.)
  8. Remove from oven but let them stay on the pan for 5-10 minutes.
  9. When they are firm enough to move, pour a glass of milk and enjoy your cookie!

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Linking up with:

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  1. says

    Oh my! Those cookies look amazing! Our oven just died, and we haven’t been able to pick out a new one yet. I think I’m more upset now then when it happened. I can’t wait to make these! Thank you for sharing!

    • says

      Yuliya, I think my oven is on its way out too. :( It’s been cooking unevenly for a while. The other night I made enchiladas and the ones in the front were burned and the ones toward the back were uncooked. We’re debating if it’s worth paying someone $60.00 to look at it only to find out it can’t be fixed for a reasonable price. (That’s what just happened with out washing machine.)
      Oh well, hope you get one soon. In the mean time you may have to go to a friends’ house and back some cookie for you both!

  2. says

    Oh no! That’s rough to have such important appliances break. Our washing machine needed to be replaced a few months ago, too. Along with a TV., which isn’t a big deal, but everything kept breaking! I’ve been really lost with my oven though, but I am hoping we’ll get another one this weekend. This one is absolutely gone, won’t even turn on.

    I hope you get your oven problems resolved soon! I’ll definitely make these cookies once I get one back or like you said, go to a friend!


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