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!

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!

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!

Chewy Chocolate Chunk Cookies - learn the secrets to making them soft and thick!

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!

The BEST Chocolate Chip Cookies by

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.

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 Chip Cookies with M&Ms by

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Chewy Chocolate Chunk Cookies

Yield: 16 large cookies

Print Recipe

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


  • 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, melted1
  • 3/4 cup (135 grams) light brown sugar, loosely packed
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature2
  • 2 teaspoons vanilla extract
  • 1 cup (180 grams) semi-sweet chocolate chips or chocolate chunks


  1. Click here for step-by-step photos and careful explanations of all of these steps.
  2. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  3. 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 in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.
  4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  5. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help 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.
  7. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  2. Room temperature egg + egg yolk are preferred. 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

Make a Giant Chocolate Chip Cookie CAKE next time.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting by

See more cookie recipes.

Chewy Chocolate Chunk Cookies have been pinned on Pinterest over 1 MILLION times. My most popular recipe!


1,249 Responses to “Chewy Chocolate Chunk Cookies.”

  1. #
    Maggieposted August 30, 2015 at 2:07 pm

    Hi! Are these cookies easily doubled or tripled? I am trying to make a lot for my family and didn’t know if I needed to make separate batches:)


    • Jillianreplied on October 19th, 2015 at 5:03 pm

      Hi! I’ve both tripled and doubled this recipe easily! Just make sure to have a huge bowl :).


    • Bethanyreplied on November 13th, 2015 at 7:47 pm

      I’ve even quadrupled it easily. I almost need to or they disappear too fast. 


  2. #
    Mabelposted September 6, 2015 at 10:19 pm

    Hi Sally! Just wanted to let you know how much I LOVE your blog – it’s become my addiction. 😀 I love drooling over your gorgeous photos and finding the amazing recipes you come up with.

    I made these cookies a while back in honor of National Chocolate Chip Cookie Day. I followed your directions as precisely as I could, but my cookies ended up undercooked and flat. However, they were still super yummy. :) I tried some the next day with leftover dough, and this time I made the balls smaller and baked them for a tad longer, and they came out perfectly. They were fantastic and I can’t wait to make them again. (I’m guessing the longer chilling time + longer bake time is the reason they came out so much better.)

    Thank you so much for writing this blog, and thanks for all the wonderful recipes. 😀


  3. #
    Lolaposted September 11, 2015 at 11:18 am

    These look divine; I’ll make this weekend.

    P.S. – your giveaway link doesn’t work (at least for me!).


    • galereplied on September 26th, 2015 at 3:20 pm

      The giveaway was 2 yrs ago. I’m  guessing it’s over. 


  4. #
    Jenposted September 17, 2015 at 3:12 pm

    Made these this week after searching for a recipe to make chewy and thick chocolate chip cookies, and they turned out wonderfully.  My husband said they are the best chocolate chip cookies he’s EVER had, and I agree.  In love with these cookies!  I’m now planning to make other recipes from your site, and I find myself drooling over all of the recipes and beautiful photos! 


  5. #
    Amberposted September 22, 2015 at 6:58 pm

    I LOVE these cookies. And my whole family does too. I made a double batch to bring for a long weekend trip, and they didn’t even last two days. I would love to combine this recipe with another love of mine: peanut butter. I think it would be fantastic to have a peanut butter chocolate chip cookie that comes out just the same as these do. I tried searching your site (I actually use a lot of your cookie recipes 😀 ), but I could not find a peanut butter chocolate chip recipe. Do you have one and I just couldn’t find it? Or do you have any suggestions about how to modify this recipe for peanut butter addition? I thought of maybe decreasing the amount of butter to make up for the addition of peanut butter (maybe 1/2 cup + 1/4 or 1/3 cup of PB)? Thank you!


  6. #
    Arshiaposted September 26, 2015 at 4:22 am

    Hi, Sally! My dough’s currently in the refrigerator chilling. Since I don’t have brown sugar, I replaced it with white sugar. Will my cookies turn out bad?


    • Tracyreplied on November 9th, 2015 at 11:23 am

      The brown sugar gives it the traditional malasses flavor and white sugar makes the cookies spread rather than staying as tall. So, not bad, but different.


  7. #
    Miliposted September 28, 2015 at 5:57 pm

    Sally, I was “googling” the best chewy, chocolate chip cookie recipe. I found your recipe among countless ones and decided to try your recipe. I am so happy that I did. Theses cookies came out so perfectly amazing. They were the most thick, chewy and delicious cookies that I have ever eaten. I literally felt like I made the most high end bakery cookies with minimal experience. You have the measurements/ingredients down to a science. Thanks for sharing this recipe with all of us!


  8. #
    Ariaposted October 2, 2015 at 4:06 pm

    Hi, I made these cookies and they are incredibly good! I’m so in love with this recipe!!
    Could you please tell me how can I use the same recipe to make double chocolate chip cookies; should I use less flour because of the coco powder?


  9. #
    Sandy Mortonposted October 5, 2015 at 6:02 pm

    Hi, I know you mix your cookies by hand but would the results of the cookies turn out the same if I use my Kitchen Aid?


  10. #
    Tinaposted October 6, 2015 at 1:48 pm


    Do you think you could replace the melted butter with clarified butter in this recipe? I’m looking for a dairy-free option.


  11. #
    Jimenaposted October 6, 2015 at 2:18 pm

    I tried many of your recipes and they’ve all turned out wonderful but recently none of your recipes have turned out. Cookies and cupcakes taste amazing but they deflate once out of the oven. I don’t know if its because I live in mexico and finding the exact ingredients can be rather complicated. I tried this recipe with standard sugar not white, and regualar brown sugar that doesn’t have the same dark color as your pictures. Do you think this is effecting the result of the cookies?


  12. #
    Ashleeposted October 16, 2015 at 4:46 pm

    Hi Sally,

    Does the addition of cornstarch cause these cookies to be puffy/cakey or are they dense and gooey in consistency? I prefer the dense, chewy cookie, maybe cripsy on the edge. What do you recommend?  

    Thanks in advance! 


    • Bethanyreplied on November 13th, 2015 at 7:48 pm

      These always come out dense and chewy. They are perfectly paired with a glass of milk. 


  13. #
    Patriciaposted October 18, 2015 at 9:24 pm

    I LOVE THESE!!!!!!! they are so thick and chewy, the texture is absolutely AMAZING. i like to put in less chocolate chips because i don’t like them too chocolaty. i’ve baked these multiple times now and i’m just addicted. I prefer these over store cookies :)


  14. #
    Aliciaposted October 19, 2015 at 9:03 pm

    I just baked these & I freaking love them. I had baked some like 2wks ago from a cookbook but they came out super thin and when I would try to get them off the parchment paper & foil the center would always tear a hole. I love this cookie recipe.
    Thank you!!


  15. #
    Scarlettposted October 21, 2015 at 5:36 pm

    Hi Sally, 
    Loving your blog, thank you for all these wonderfull recipes. I was looking for a good cookie recipe and I found this, I’m definitely trying them out but I just have one doubt, ¿Can I substitute cornstarch? Its just imposible to find it where I live. Thank you! 


  16. #
    Nikki Dueschenbergposted October 30, 2015 at 2:07 am

    Can i replace the butter with margarine?


  17. #
    Patriciaposted October 30, 2015 at 5:37 pm

    Hi Sally, I just wanted to ask about the oven temperatures given in your recipe for these Chewy Chocolate Chunk Cookies. The recipe says 325 degrees F or 163 degrees C, would that be for a convection or fan oven. I ask because I made these today and I have a fan oven so cooked them at 145 degrees C ( I usually reduce by 20 degrees if the recipe doesn’t give a temperature for fan ovens ) but they took around twenty minutes to cook and spread out quite a bit, although they were still delicious. I would appreciate your comments. Many thanks.


  18. #
    Amyposted November 11, 2015 at 1:15 pm

    These look amazing! 
    I want to make them, but how do you makr them stay in shape and not grow? Every time i make chocolate chip cookies they grow in wierd shapes. What is your trick?


  19. #
    Karaposted November 11, 2015 at 9:42 pm

    These are delicious!! My family LOVED them! Thank you for the great recipe and tips. :) 


  20. #
    Bethanyposted November 13, 2015 at 7:50 pm

    I believe the cornstarch has something to do with it.  These cookies stay high when I make them with my cookie scoop and they have minimal spread on the sheet. 


  21. #
    Sarahposted November 15, 2015 at 10:18 pm

    I keep looking for a great recipe and these are not the ones for me. I found them super dry and cakey, I kinda wondered if the positive comments where from family and friends as I had another friend make them and they also disliked them greatly. On to another search I guess!


  22. #
    Sitiposted November 18, 2015 at 12:29 am

    Made this today after not having baked for an entire year (no oven in our rental apartment). So easy and satisfying! Mum-in-law and husband both loved the cookies. Left out the baking powder as I didn’t have any and used dark brown sugar instead of light brown. I’ll definitely be making these again but with the right ingredients. Also, instead of 3 tablespoons, I just eyeballed the dough and rolled them into spheres, instead of the cylinders shown on the webpage. Still turned out great!


  23. #
    Luisposted November 23, 2015 at 10:04 pm

    Hi Sally ! I wanted to say thank you for this OUTSTANDING recipe !! But I had a quick question. Should the melted butter be cooled down to room temperature or should I keep it warm ? 


1 14 15 16

Leave a Comment