Chewy Chocolate Chunk Cookies.

An easy, no-mixer required recipe for super chewy, soft, and perfect chocolate chip cookies.

Please note that this post has a lot of text. The reason is because I need to explain to you exactly what makes these cookies so chewy, soft, and thick in order for your cookies to be a success. If you do not like reading the text, you may simply skip down to the recipe.

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

Wednesday is National Chocolate Chip Day, so I made you a new chocolate chip cookie recipe to celebrate! And I’ve made them 5 times in the past two weeks. No lie.

I had to test them over and over and over again to make sure they were as good as the first time before sharing with you.  You only get the best of the best.  I made 2 batches with chocolate chunks and the rest with other goodies inside. And yes, each batch is perfection.

There are hundreds of chocolate chip cookie recipes out there.  Everyone has their favorite! But today’s recipe stands out in my mind. They are the chewiest of chewy.  The softest of soft.  Thick, underbaked, buttery dough, and exploding with chocolate. Warning: this chocolate chip cookie requires a tall glass of milk. ;)

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

Don’t get me wrong.  I still have a huge space in my heart (and tastebuds) for my Perfect Chocolate Chip Cookie recipe.  It’s one of the most popular recipes on my website. You all love them!

Today’s recipe is similar, but I increased the chewy factor. 

The cookie dough is made from standard cookie dough ingredients.  Flour, leavener, salt, sugar, butter, egg, & vanilla.  It’s the ratios of those ingredients that make this recipe stand out against the rest.  2.25 cups of flour is mixed with 1 teaspoon of baking soda, 1/2 teaspoon of salt, and my favorite: cornstarch!  I used 1.5 teaspoons of cornstarch in this recipe.  It gives the cookies that ultra soft-baked consistency we all know and love.  Plus, it makes the cookies super thick.

You’ll use melted butter in this cookie recipe. Most of the cookies on my website call for creaming softened butter with the sugars.  My new chocolate chip cookie recipe requires melted butter.  It increases the chewy factor in the baked cookie. Melted butter can make your baked cookie greasy, so I made sure there was enough flour to avoid that from happening.  Since you are using melted butter, you don’t need a mixer for this cookie recipe! Ironically, I’m giving away a free KitchenAid Stand Mixer right now.

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

To the melted butter, add 3/4 cup of brown sugar and 1/2 cup of white sugar.  Extra brown sugar increases the moist-factor, softness, and chewiness in the final cookie.  The white sugar induces slight spreading so your cookies don’t remain balls of dough in the oven.  A little bit of spread is a good thing.  Too much spreading? No thank you. Thankfully, these cookies remain nice and thick in the oven because of the cornstarch, flour, and baking soda.

Another way to ensure these cookies are extra chewy is to add an extra egg yolk.  The extra egg yolk adds richness, soft tenderness, and binds the dough. So you will need 1 egg and 1 egg yolk.  You can freeze the extra egg white in a ziplock baggie for up to 1 month or use it to make my Skinny Chocolate Peanut Butter Cupcakes.

Finally, add 2 teaspoons of vanilla extract and your chocolate chunks.  I used a combination of Nestle Chocolate Chunks and Mini Chocolate Chips. You can use standard size semi-sweet chocolate chips or milk chocolate chips if you prefer.

The dough will be soft and the chocolate chunks may not stick because of the melted butter. Just keep stirring it. Next step is to chill the dough. I can’t stress this step enough.  Chilling the dough is mandatory for most of my cookie recipes. It allows the ingredients to settle together after the mixing stage. But most importantly: cold dough results in thicker cookies. This cookie dough will spread in the oven if you bake it at room temperature. Cover the cookie dough and chill the dough for at least 2 hours, and even up to 3 days. I chilled this dough for 1 day. After chilling, let your cookie dough sit at room temperature for 10 minutes before rolling into balls.

After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them in their frozen state – keeping them in the oven for an extra minute.  This way you can have just one of two cookies whenever you want! 

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

These cookies are huge.  About 3 Tablespoons of dough is rolled to make one cookie.  The batch only makes about 16 cookies since you will be rolling them so large.  It was the perfect amount to share with Kevin’s family for Mother’s Day and have extras for our cookie jar. Feel free to make the cookies smaller (about 2 Tablespoons of dough per cookie) instead. If you do that, be sure to reduce the baking time to 8 minutes. For me? Well, sometimes you just gotta have a monster size chocolate cookie.

When you remove the cookie dough from the refrigerator after chilling, the dough will be slightly crumbly.  The warmth of your hands rolling it will make it stay intact. Roll the cookie dough balls taller, rather than wide as I discussed and showed here.  This little tried-and-true trick will result in thicker cookies. I do it for every single cookie I bake.

The large cookies take 11-12 minutes in the oven.  Try not to overbake them.  The cookies will appear very soft and undone.  However, they will continue to bake for about 10 minutes as you allow them to cool on the cookie sheet.  The cookies you see here were baked for 11 minutes.

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

In short, here are my secrets to thick, soft, & chewy Cookies: 

Underbaked cookies are the secret to softness.  Using cornstarch in the dough is another secret to softness, as well as the secret to thickness.  Using more brown sugar than white sugar results in a moister, softer cookie.  Adding an extra egg yolk increases chewiness. Rolling the cookie dough balls to be taller than wider increases thickness.  Using melted butter (and slightly more flour) increases chewiness. Chilling the dough results in a thicker cookie.

I love these super chewy cookies as much as my original chocolate chip cookie recipe. Give them a try, you won’t be disappointed.

Chewy Chocolate Chunk Cookies with M&Ms. Super soft centers, chewy edges, loaded with goodies! sallysbakingaddiction.com

Bonus: try them with half M&Ms and half chocolate chunks!

UPDATED: click here for step-by-step photos of how to make these cookies.

 

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Chewy Chocolate Chunk Cookies

Soft-baked and ultra chewy. No mixer required. Use any of your favorite add-ins!

Yield: 16 large cookies

Ingredients:

  • 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
  • 3/4 cup (135 grams) light brown sugar, loosely packed
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 1 cup (180 grams) chocolate chips or chocolate chunks

Directions:

Click here for step-by-step photos and careful explanations of all of these steps.

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

*Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.  

*What to do with the extra egg white? Make these or these.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

My other favorite chocolate chip cookies are just as soft & thick as today’s.

They are not as chewy, but still a winning recipe in my heart and with my tastebuds.

Soft-Baked Chocolate Chip Cookies

 

Here is a post I created with 25 of my favorite Chocolate Chip Cookie recipes. This is a must see!

25 Chocolate Chip Cookie Recipes

 

Super-thick Inside-Out Chocolate Chip Cookies are a traditional cookie in reverse form. ;)

Inside Out Chocolate Chip Cookies

 

These Triple Chocolate Chip Cookies are the thickest cookies EVER.

Triple Chocolate Chip Cookies

 

Make a Giant Chocolate Chip Cookie CAKE next time.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting by sallysbakingaddiction.com

 

See more cookie recipes.

UPDATED: Click here for step-by-step photos of today’s recipe!

 

 

   

997 Responses to “Chewy Chocolate Chunk Cookies.”

  1. #
    541
    Shwethaposted September 4, 2014 at 1:28 am

    Hi Sally,

    I made these cookies and they turned out perfect! I took them to work and everyone LOVED them. The cookies held their shape and were exactly what you promised – chewy!
    Thanks for sharing this recipe!

    Reply

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    Kisha VanHooseposted September 6, 2014 at 5:00 pm

    This is the very best chocolate chip cookie recipe I have ever tried! These cookies are simply amazing!!! I love how they bake up thick & soft!! A common mistake I would always make in the past with other recipes/methods. Thanks for sharing this recipe! I now have a “go to” chocolate chip cookie recipe, which makes me one happy gal! :)

    Reply

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    Rianna Willisposted September 11, 2014 at 7:28 pm

    How much butter do we put into the mixture?

    Reply

    • Gemmareplied on September 21st, 2014 at 8:59 pm

      3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted

      Reply

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    Frankie Orangeposted September 17, 2014 at 6:17 am

    Omg! So damn delish! My first time with cornstarch… Um, yas! Great trick!
    I already got started when I realised I had only a smidge of brown sugar left, so subbed in a table spoon of honey and a bit extra of the vanilla, added white and milk chocolate and a sprinkle of cinnamon and holy moley! Best ever!!! I’m gonna get so fat, I can feel it

    Reply

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    Kidposted September 17, 2014 at 11:40 am

    I have a question regarding the recipe, if I was to double the amount (the kids managed to finish those in a second!!!) do I need 2 eggs + 2 egg yokes or just 3 whole eggs?

    seems like a waste to have two egg whites in my fridge since I rarely use it…

    Reply

    • Sallyreplied on September 18th, 2014 at 9:22 am

      Double the recipe as written to obtain the best taste and texture, I do not suggest using 3 whole eggs.

      Reply

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    Morganposted September 17, 2014 at 1:09 pm

    Would it be okay so sub the butter with oil? If so, how much?

    Reply

    • titasreplied on October 13th, 2014 at 10:48 am

      I make this with 1/2 cup oil & 1/4 cup melted butter. Using all oil results more brittle crumb, while all butter was a bit chewy for me. I make this recipe a lot even if I do not have chocolate, I just bake the plain dough. So using little butter was economical . Also brown sugar is expensive in our country. For this I add 1 tablespoon of molasses to 1 cup of sugar. This work just fine. This is a foolproof recipe. Thank you Sally and love you a lot for sharing this fantastic recipe.

      Reply

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    Emmaposted September 21, 2014 at 11:22 pm

    How would you go about making a snicker doodle version of this? I went ahead and tried it (haven’t cooked them yet) not sure if they will turn out as good when I made the original recipe.

    Reply

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    Karen.Eposted September 25, 2014 at 6:46 am

    Yum. Do you think think recipe will work with Gluten Free flour? Thanks.

    Reply

    • Suzyreplied on September 27th, 2014 at 4:24 pm

      She said no. She offers an alternative recipe for those who think they ingesting gluten is somehow bad for them. ;)

      Reply

  9. #
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    Suzyposted September 27, 2014 at 4:23 pm

    You lost me at “cornstarch”.

    Reply

    • Kelly Treplied on October 6th, 2014 at 8:50 am

      Cornflour in the UK

      Reply

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    laineposted September 30, 2014 at 5:17 pm

    Ive tried the chewy choco cookie recipe and its fantastic..yours were easy to follow and close to perfection. I’ve tried other websites for a chewy cookie recipe and yours is the best Sally. thank you for the cooking tips, you’re a real culinary expert. I am very much addicted now into baking and would love to follow all your recipes and techniques. More power to you. Cheers!!!

    Reply

  11. #
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    Karenposted October 4, 2014 at 9:38 pm

    These may be the BEST chocolate chip cookies I have ever made and tasted!!!

    Reply

  12. #
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    Shanaia Hopeposted October 5, 2014 at 7:13 pm

    Can you use anything besides cornstarch or is it necessary!?? It’s very urgent.

    Reply

  13. #
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    Paula Skopowposted October 6, 2014 at 7:41 pm

    The best Ive ever baked or bought :)

    Reply

  14. #
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    Rola A.posted October 7, 2014 at 12:27 pm

    These cookies turned out soo delicious and chewy! I have a tutorial and step by step on my youtube channel the PinProject if you want to see how it turned out :)

    Reply

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    Kaitlinposted October 7, 2014 at 9:23 pm

    I just got this recipe all made up and chilling in the fridge to make…and realized I don’t have any parchment paper! Is there any substitute I can use, like aluminum foil or just greasing the pan?

    Reply

    • Sallyreplied on October 12th, 2014 at 8:21 pm

      Lightly greasing the baking sheet would be best.

      Reply

  16. #
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    Roxyposted October 8, 2014 at 2:40 pm

    This is my go-to recipe, always! Definitely the best chocolate chip cookie recipe out there. ;) I have a quick question though. I wanted to send a Texas care package to my family in Wisconsin, and one of their requests was some of these cookies. Now, should I bake them and freeze them and send them that way? Or should I just bake them and send them like that? I’d most likely send them overnight.

    Reply

    • Sallyreplied on October 12th, 2014 at 8:12 pm

      Bake and then send – no need to freeze. Thanks Roxy! What a sweet care package.

      Reply

  17. #
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    Tiffanyposted October 8, 2014 at 3:13 pm

    My cookies came out perfect. They were nice and chewy but they tasted a bit like the baking soda. Kind of too salty. I measured everything correctly so I dont know why it tastes like this.

    Reply

  18. #
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    Caleighposted October 9, 2014 at 2:14 pm

    I assume i could use this dough to make a white chocolate chip / macadamia nut version ???

    Reply

    • Sallyreplied on October 12th, 2014 at 7:43 pm

      Absolutely.

      Reply

  19. #
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    Christinaposted October 9, 2014 at 2:27 pm

    I don’t know if I have commented here or not. But, I just want to say how much I LOVE this recipe! I just made these again for the fourth or fifth time and this is my absolute favorite recipe. They are so simple and have turned out perfectly every time! Thanks for sharing! Sending lots of love from Bountiful, Utah. :)

    Reply

  20. #
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    Heather Harpposted October 9, 2014 at 4:08 pm

    What’s the word on adding walnuts to the recipe? I like toasting the walnuts before adding them to the dough, would that work in this recipe? Thanks!

    Reply

    • Sallyreplied on October 12th, 2014 at 7:43 pm

      Absolutely. I love toasted walnuts in cookies.

      Reply

  21. #
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    christibeposted October 10, 2014 at 2:26 am

    Can i make this like a stuffed cookie. For example put reeses chocolate inside of it.

    Reply

  22. #
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    Janelleposted October 12, 2014 at 9:42 am

    Hi, Ms. Sally! Can I bake this cookie using only a convection oven? Thanks! Much love from the Philippines! :)

    Reply

    • Sallyreplied on October 12th, 2014 at 6:19 pm

      Absolutely! I suggest 300F degrees and 1 minute less.

      Reply

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    Shawnna Joyntposted October 12, 2014 at 10:27 pm

    Sally, I am new to baking, so all of my friends were in utter shock and delight when I made these delicious cookies. Thank you so much! I especially loved your detailed explanations. Your measuring page was also extraordinarily helpful. I am still a little confused, however, on how to loosly pack the brown sugar. How do you measure different types of packing? Thank you!

    Reply

    • Sallyreplied on October 13th, 2014 at 11:48 am

      Hi Shawnna, to loosely pack brown sugar – I simply spoon it into the measuring cup without packing it down very hard. This is as opposed to firmly packing it, which means you press the sugar more firmly into the measuring cup, then adding more and repeating the process until you have a very compact amount of sugar.

      Reply

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    Sydneyposted October 13, 2014 at 10:16 am

    I have a question about the brown sugar. Is it light or dark brown sugar? Thank you!

    Reply

    • Sydneyreplied on October 13th, 2014 at 10:19 am

      Never mind! I didn’t read it correctly. Sorry!

      Reply

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    Janetteposted October 13, 2014 at 5:29 pm

    Hi Sally! My friend makes your chocolate chip cookies and they are so wonderful that I asked her for the recipe. So, I decided to try making them myself and I am sad that they did not turn out right. I am sure it is something I did as so many people have made them and have raved about them. My cookies are like piles of warm cookie dough- very raw. For the recipe, I even weighed all the ingredients on my kitchen scale so it would be precisely the # of grams you indicated. I chilled the dough for about 2.5 hrs, rolled them into tall balls and refrigerated them again for about 2 hours. I realized that my silicone baking mat is too large to go in my oven so I used parchment paper. I baked the cookies for 12 minutes and they looked underdone but I took them out and cooled on the sheet for 10 min as instructed. I then tried to move them to a wire rack and could not because they were piles of goo. So, I put back in the oven for a few more min because I figured I could not do any worse but as I figured that did not help much. They also seemed greasy. I am wondering if it is the cookie sheet I used. It was my grandmother’s air bake. Could the cookie sheet be the issue?

    Reply

    • Jessreplied on October 17th, 2014 at 10:27 am

      I had the same results, though I chilled the dough for almost 2 days and then rolled into balls which I froze. They spread completely flat and were still raw in the center. They didn’t just look underbaked, they were half-liquid. I baked the next batch for 23 minutes, when they looked done. They had dark bottoms but not burned (nice caramel taste to them) and held up structurally when they cooled. Still flat, though. I weighed the ingredients and followed the recipe to the letter.

      Reply

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    Verhanikaposted October 14, 2014 at 2:22 pm

    Love these. Recently featured them in a blog post and plan to make many, many more.

    Reply

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    Mirandaposted October 14, 2014 at 6:52 pm

    This recipe is GREAT! I am a beginner and i adore your recipes. They are easy to follow and always turn out as described.

    When i made a batch of these cookies, i couldnt believe how amazing and chewy they turned out. I was really worried about how gooey they looked so i left them in for an extra 2 minutes. I’m so happy I found your blog!

    Thanks

    Reply

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    ameliaposted October 15, 2014 at 7:56 am

    hi sally, tried this recipe, love the texture ;) but it tasted baking soda. would like to ask, can i reduce the amount of baking soda? will it affect the results of the baking? thanks :)

    Reply

  29. #
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    Anneposted October 15, 2014 at 10:29 am

    I really want to make these!! But I never have cornstarch in the house, is it absolutely necessary for a successful recipe outcome? any substitutes?

    Reply

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    Melissa Kilzerposted October 15, 2014 at 12:32 pm

    I am addicted to this cookie recipe. Can it be made into a cookie cake without being too soft and gooey in the middle?
    Thank you!

    Reply

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    Allyposted October 15, 2014 at 10:09 pm

    WOW! These were the best I have ever baked. They lived up to all the hype. I do have a tip that helped be form the cookies. After the batter was made and before refrigerating, I went ahead and made them all into tablespoon balls and placed on cookie sheet and refrigerated until they were firm enough to put in container to finish the cooling part. Was very simple to grab already made balls and form into cookies. Hope this helps someone! :-)

    Reply

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    Barbaraposted October 16, 2014 at 3:43 pm

    Absolutely love these cookies, I make them all the time for my boyfriend, his family and coworkers (so many people because they are such a hit). You are awesome.

    Reply

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    christineposted October 16, 2014 at 7:36 pm

    Can i make this cookie to a stuff cookie.

    Reply

  34. #
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    Priyaposted October 17, 2014 at 10:41 pm

    Would you hold it against me if I said this is only my 2nd favourite chocolate chip cookie recipe in the world? My favourite?
    THE chocolate chip cookie! I am gonna alternate between these 2 recipes. Both are fabulous. Thank you Sally.

    Reply

  35. #
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    Wendi lawrenceposted October 17, 2014 at 11:57 pm

    These are the absolute best cookies I have ever made. I have not been able to make cookies soft and chewy. Really love this recipe. And your website ♡♡♡

    Reply

  36. #
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    Joyposted October 20, 2014 at 10:42 pm

    Hi Sally! Can I used White Whole Wheat Flour instead of All Purpose flour?

    Reply

    • Sallyreplied on October 21st, 2014 at 1:28 pm

      cookies will be a little heavier and denser, but white whole wheat is OK to use.

      Reply

  37. #
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    Nadineposted October 21, 2014 at 6:55 am

    Hi Sally the cookies look so yummy … I need to make much more cookies .. Do I just double the ingredients ??

    Reply

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    mommyq2mposted October 25, 2014 at 9:56 am

    Thanks so much Sally. This is the perfect recipe I made. The outcome was so great even I use less chocolate chip(running out) and add some sprinkles :-)
    My son keeps on coming back while I was still baking. My other son helps me out in making ball shape.

    Reply

  39. #
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    Danposted October 26, 2014 at 3:08 pm

    Can you substitute dark brown sugar for light brown sugar? (by the way- these are my favorite)

    Reply

    • Tiffanyreplied on October 28th, 2014 at 9:16 am

      Hi Dan, I used Light Brown Sugar and they came out great!

      Reply

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    Lisaposted October 26, 2014 at 8:00 pm

    How about high altitude? Any substitution?

    Reply

  41. #
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    Shelleyposted October 29, 2014 at 2:47 pm

    Hi Sally
    I can’t wait to try this recipe…such rave reviews…
    My question is; I don’t usually add the salt to cookies…so can I use salted butter instead?

    Reply

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