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 in the refrigerator 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!

   

1,043 Responses to “Chewy Chocolate Chunk Cookies.”

  1. #
    601
    Snezhanaposted November 21, 2014 at 3:01 pm

    Hey! Just wanted to say- I love this recipe!!! This is probably the 10th time I’m making them and I just wanted to ask- Do you think it would work if I formed the cookies before chilling? and than put them right in the oven? Or should i keep chilling first and than forming them? I also make them as “snickerdoodles”; leave choc. chips out and just coat them in cinnamon/sugar.. yumm

    Reply

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    Alyssaposted November 25, 2014 at 11:41 pm

    Help! Super flat! What went wrong?! I like to think I’m a decent baker and have made many successful batches of cookies over the years. Followed the directions for these, let them chill more than 3 hrs and then put them straight into the oven after forming the balls. This is always my problem with choc chippers! Even if I get a recipe to work once, the next time it fails miserably. And I honestly am a good baker…I swear!! :)

    Reply

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    Martinposted November 28, 2014 at 8:30 am

    Hi Sally! I was wondering if I can make these with browned butter instead of just plain melted butter. Do you think it would alter the texture? I’ve been making these and they definitely have been a hit to my family and friends. I was just curious cause I know that browned butter can definitely give it more of a deeper and richer flavor(not that it needed it in the first place) but I’m kind of scared if it would alter the soft and chewy texture of it.

    Reply

    • Sallyreplied on November 28th, 2014 at 11:37 am

      you can, yes, and the flavor is outstanding! but I find them to be a little more crumbly using brown butter, for some reason! i’m working on a way to incorporate brown butter but still having the same texture.

      Reply

      • Martinreplied on November 30th, 2014 at 1:02 pm

        Hello again Sally! I still haven’t tried it but I did a little bit of research on cookies. (I’m so addicted to finding more innovative ways of taking the flavor up a notch but with the same texture and feel as your original recipe) Anyway here’s what I found:

        On this website http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html the author says that..

        “Since the butter can’t get hot enough to brown milk proteins until all of its water content has evaporated, brown butter adds no moisture to dough. ”

        Maybe adding back the water (in form of milk; heavy cream; half and half or just plain water) can reduce the crumbliness you were talking about! :) have you tried doing that or does it alter the texture much more? I’d love to experiment but I’m currently in college and Christmas break starts in two weeks time. :( so I can’t until then!

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    Peter Zachosposted December 2, 2014 at 2:02 am

    Sally,

    BANG! First time out the gate… and they’re just perfect. Thanks for sharing…..I have my own cookie recipe that I’ve honed for three years to get them where they are, and they are a unique thing unto themselves; but I love trying new recipes and yours are totally different and a welcome change. The holiday season has bestowed on us those Nestle Tollhouse chocolate chips filled with peanut butter, so those are what I used with this batch. Check them out!
    https://www.facebook.com/photo.php?fbid=10152924910914083&l=55fad315a6

    ~ Peter

    Reply

  5. #
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    Jenellposted December 2, 2014 at 3:01 am

    Hi Sally! My dough is now chilling in the refrigerator and I just remembered that I forgot to put baking soda! Is there any way to remedy this? I hope it won’t go to waste.

    Reply

  6. #
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    Sylviaposted December 2, 2014 at 7:43 pm

    These cookies are perfect! My first time ever making cookies and when I brought them in for my coworkers they were raving about how great they are. THANK YOU!

    Reply

  7. #
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    ashleeposted December 6, 2014 at 3:49 pm

    Do you think it would be ok to add some green food coloring to this batter to make Christmas cookies?

    Reply

  8. #
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    Rheaposted December 7, 2014 at 1:01 pm

    I absolutely LOVE this recipe. I’ve made it several times and the cookies are always amazing!

    Reply

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    Alisonposted December 11, 2014 at 7:11 am

    In the past two days I’ve made both your butter pecan cookies and these chocolate chunk cookies. Each needed to be baked significantly longer than the recipe instructed – nearly 10 minutes! Any idea why? I used a light metal commercial quality cookie sheet covered with parchment (no silpat). They both taste great btw! With the additional baking time they were not over baked at all – but it kind of boggles my mind! I mostly work with cakes and never have issues with cooking times.

    Reply

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    Heatherposted December 11, 2014 at 3:37 pm

    I absolutely love your recipes. I’m making these for Christmas and wondering if doubling this recipe will change its outcome?

    Reply

    • Sallyreplied on December 11th, 2014 at 6:11 pm

      doubling is OK!

      Reply

  11. #
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    martineposted December 12, 2014 at 2:28 am

    The best recipie I’ve found and very easy ! Simply love them and have made them many times. But today I didn’t have any vanilla extract. Hope they will taste good without, what do you think?

    Reply

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    Sherryposted December 12, 2014 at 1:02 pm

    Just made these and the consistency, shape and texture were amazing! However, I do think it could be sweeter and and a bit saltier. This is the best recipe I have ever made and my family loves them!

    Reply

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    Lanceposted December 12, 2014 at 3:34 pm

    Do i make it three( heaping) tablespoons?A little under or over?

    Reply

  14. #
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    Rabeeaposted December 13, 2014 at 1:39 am

    Hands down the best cookies I’ve made. Made 16 cookies an hour ago. There’s four left right now

    Reply

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    Ysabelposted December 17, 2014 at 3:16 am

    LOVE YOUR COOKIE RECIPE!! Made these late last night instead of studying for my tests… #oops #noragrets
    Thanks for sharing!

    xoxo, Ysabel

    Reply

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    Palomaposted December 18, 2014 at 2:20 am

    I just had a quick question: I see that you talk about freezing the dough, but how long will the dough last in the fridge? Thank you!

    Reply

    • Sallyreplied on December 18th, 2014 at 6:10 am

      Hi Paloma! Cover the dough and chill for 2 hours, or up to 3 days.

      Reply

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    Andrea W.posted December 19, 2014 at 8:23 am

    I’ve baked three batches of these cookies this week and so far, I absolutely love this recipe! I like chewy cookies, so this works extremely well for me! One thing I’ve learned, is to follow the exact directions. While making my second batch, I didn’t leave the cookie dough out for 10 minutes, after being refrigerated, so my cookies ended up being too thick and a little dryer…lesson learned! My three favorite things about this recipe are 1.) It’s moist, 2.) Being able to refrigerate the cookie dough, for up the three days and 3.) Chocolate Chunk. :-)

    Reply

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    Kimberly McCannposted December 19, 2014 at 12:15 pm

    This is hands down the best chocolate chip cookie recipe! I will never buy “chewy” store cookies again!

    Reply

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    Eliaposted December 20, 2014 at 1:30 pm

    Hi Sally,

    I’ve made these cookies tonnes of times before and they always worked out perfectly. Today however, the spread loads and many didn’t bake through. They seem very greasy so I’m thinking that maybe I didn’t put the correct amount of flour in (my 6-year old brother did most of the measuring, so I wouldn’t be surprised). It might also be my parents’ oven (which I’m not used to). I still have some of the dough in the freezer and was thinking of putting some extra flour in before baking this batch. Or should I maybe just bake them for longer? What do you think?

    Reply

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