Chewy Chocolate Chunk Cookies.

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

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. ūüôā

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. ūüėČ

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 3 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 Рkeeping 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!

Click HERE to pin this recipe for later!

Chewy Chocolate Chunk Cookies

Yield: 16 large cookies

Prep Time: 10 minutes

Total Time: 3 hours, 30 minutes (includes chilling)

Print Recipe

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


  • 2 and 1/4 cups (280g) all-purpose flour¬†(spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted1
  • 3/4 cup (135g) loosely packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature2
  • 2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips or chocolate chunks


  1. Click here for step-by-step photos and careful explanations of all of these steps. Great for visual learners!
  2. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. 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 chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 2-3 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
  4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  5. Preheat oven to¬†325¬įF (163¬įC). Line two large baking sheets with parchment paper or silicone baking mats.¬†(Always recommended¬†for cookies.)¬†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 stay together. 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. Place 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 transferring to a wire rack to cool completely.

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 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

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.

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

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. ūüėČ

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!

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

1,334 Responses to “Chewy Chocolate Chunk Cookies.”

  1. #
    Alison Hodgesposted January 28, 2016 at 2:34 pm

    This is hands down my favorite cookie recipe.  Yesterday my husband asked for peanutbutter chocolate chip cookies.  I was a little worried I would not be able to make a cookie as good as these with peanutbutter.  Good news is I added 1/2 C peanutbutter to this and it was amazing!


  2. #
    Hollyposted January 31, 2016 at 8:50 pm

    This is the best chocolate chip cookie I have ever made. My husband who doesn’t like chocolate chip cookies at four in one sitting. Definitely a keeper!


  3. #
    Robyposted February 3, 2016 at 8:56 am

    Hi Sally,

    First, would like to thank you for your wonderful recipes and tips. I now have something to be proud of. Haha. I dont know how to cook, even a simple dish, so imagine the look on my family’s face, when they have tried my lemony blueberry cheesecakes. Instantly, I became the famous baker in the family. All thanks to you


  4. #
    Robyposted February 3, 2016 at 9:00 am

    Tried this recipe, the outcome is a liitle grainy, though still chewyand yummy.. How can I avoid that? Second, would like to try a mini version of this, probably around an inch in diameter.. Do I have to change anything in the recipe for that? Hope you can help me, Sally.. Im intending to try all of your superlative recipes


    • Katiareplied on March 1st, 2016 at 1:16 am

      I think the only thing you have to change is the time. Smaller cookies=less time ‚ėļÔłŹ


  5. #
    Jocelynposted February 5, 2016 at 10:22 am

    I love this recipe, have followed it many times and the cookies turn out great! 
    In the UK with a fan oven it turns out great, however now I’m in Japan with a microwave/oven I had to change the baking temp and time a little. I tried at 170c for 15 mins, was quite undercooked, very pale and a bit doughy. I put it in for longer at 190c until it turned a bit brown on the top, and they turned out nicely.
    It seems for a not very powerful electric oven, it needs to be a higher temperature for a longer time.
    Managed to find all the ingredients no problem here!


  6. #
    Dinahposted February 9, 2016 at 10:06 pm

    Kudos on providing ingredient weights. ¬†This makes the recipe much more reliable. ¬†My cookies turned out exactly as described, thick and chewy. ¬†But honestly, I found the overall flavor of them to be bland and lacking “something”. ¬†At first I thought it was vanilla, but with two tsp in the mix I don’t think that is it, so I’m not sure how I would fix that. ¬†


    • hohireplied on March 16th, 2016 at 2:39 am

      I added ¬†1/2 cup of chopped walnuts to the dough ¬†and it turned out to be great cuz like u i found my cookies lacking a cetain taste and the nuts did it for me ūüôā hope i helped


  7. #
    Kidposted February 21, 2016 at 2:03 pm

    I know this is an old post but i just wanted to thank you so much for this recipe, I spurged on some high quality vanilla extract and made four batches of them for my sister-in-law’s baby shower. I went with a mini sized ones so they’d fit inside small mason jars and everyone thought it was the cutest thing… and they tasted so fancy so I told them I got them from an expensive artisan bakery (which they all believed!!!)


  8. #
    Louposted February 24, 2016 at 10:27 pm

    I don’t know if I’m doing something wrong, I know these cookies are supposed to be chewy and soft, but mine came out waay too soft. Don’t get me wrong, I love a soft cookie, but when I was transferring them from the cooling rack to the container, they would bend just by the touch of my hands, and I would like them to be a little more solid, even a bit crispy/crunchy. I even let them bake for 2-3 minutes longer, thinking I could get them to be less soft but they just got brown-er edges. What can I do about that? Is there a way I could change the ingredients and get a crunchier (and not flat) cookie?¬†


  9. #
    Louiseposted February 27, 2016 at 3:24 pm

    I did them yesterday, they were fantastic as always ! I was always a bit disappointed because they’re never as good as just out of the oven, but I discovered that you can heat them in the microwave for 30s, and they will be soft and chewy again¬†


  10. #
    Maryposted February 28, 2016 at 1:13 pm

    Hi, this recipe is by far the best cookie I have ever made. But I have some questions. 
    1. I followed the recipe to the T but mine was a bit cakey rather than chewry. 
    2. My cookie didn’t spread out at all, I had to pressed down with a spoon during baking and also after baking but still can’t achieve what you have. Crinkle top with thinner edges crispy side. Please help me as I want to make more for my wedding.

    Many thanks !


  11. #
    naureenposted March 6, 2016 at 10:39 pm

    i’ve made these cookies twice now! they are always fabulous, get huge compliments. the only thing that i’ve noticed from making them is that i always need to extend the baking time.

    thank you for the recipe!


  12. #
    Jack Dandyposted March 8, 2016 at 3:45 am

    Fantastic. Finally.
    Tried this one the other day after other google recipes didn’t come out just quite right. They were only soft on the inside, the outside was crispy.

    But THIS. THIS is what I was searching for! This texture! This TEXTURE!  Soft outershell! Super chewy inside!

    It came out perfect in my very first try, and I’m pretty new to cooking. Bravo to you!
    (I used dark brown sugar instead of light brown – I guess it doesn’t matter too much?)

    In any case, thanks for the recipe. Will be looking for other stuff on your site. Hope I won’t get diabetes too soon.


  13. #
    Jennposted March 8, 2016 at 11:50 am

    Loved this recipe though I did a lil tweak that came out awesome! I did half melted butter and half melted coconut oil. ¬†AWESOMENESS ūüôā


  14. #
    Naomi Sweatposted March 9, 2016 at 9:10 am

    These are the most amazing chocolate chip cookies EVER! ¬†I asked my friend, who is a baking expert in my eyes, for a great recipe, and voila…she gave me this one. My husband is not a sweets guy, but he said these cookies are incredible and then proceeded to eat 3 of them. Sally, thank you for sharing your expertise! I just ordered your cookbooks and can’t wait until they arrive!


  15. #
    Gustavo Macielposted March 23, 2016 at 3:52 pm

    I may really need some help: I don’t know what’s going on but my dough always gets too soft. So soft that I think it may have more flour. I really don’t know if that’s the point. Can anybody help with that please?


  16. #
    Cassandra Littlefieldposted March 28, 2016 at 8:50 pm

    Sally, I love these cookies! I bake them all the time and my father-in-law loves them. My youngest, even with a mild milk allergy and GI issues, can tolerate the butter in the cookie. However I was wondering for my allergy and vegan friends if there was a substitute you recommend for replacing the eggs? Will flax seed work? I would very much like to bake these for my friends. ūüôā


    • Sallyreplied on March 30th, 2016 at 6:58 pm

      Glad you love them! I’ve had readers use two flax eggs– but I’ve never personally tried it before.


  17. #
    Marianne Pageposted March 30, 2016 at 12:29 am

    Hi Sally, 

    Can I use this recipe to make cookie cups? 


    • Sallyreplied on March 30th, 2016 at 6:46 pm

      Yes, absolutely!


  18. #
    Tiffanieposted April 3, 2016 at 9:24 am

    Not sure what I did wrong but I let my dough sit in the fridge overnight and it came out SUPER hard? I have had it sitting out for a while and still it’s pretty hard. Did I do something wrong?¬†


  19. #
    Kateposted April 27, 2016 at 2:09 pm

    Hands down THE BEST chocolate chip cookies I’ve ever had/made. I’ve made these at least 3 times in the last few weeks. It is SO handy to just make a few and freeze the rest. I mean, who doesn’t want a warm chocolate chip cookie always at the ready?! Thank you so much for sharing!


  20. #
    Bonnieposted May 1, 2016 at 7:34 am

    When making chocolate chip cookies with melted butter in the past, I had that same problem with the chips not sticking to the dough. I added the chips the dry ingredients so they get coated with flour. Somehow that solves the problem! Can’t wait to try this recipe!


  21. #
    Sarah Carrollposted May 5, 2016 at 1:55 am

    I’ve made these dozens of times now (I think I’ve even posted before), and I love the recipe. It took a bit of practice to get the temperature and time right, though. I usually do 12-13 min at 325; they were often a *little* less thick than I wanted, despite chilling the dough and rolling them oblong, and over time I started to think they tasted a little too greasy and under-done. Not bad at all, mind you, but just not quite right. Most recently, I accidentally set the oven to 375 instead of 325, and I pulled them after 11 min. They were a bit more cooked on top and I was afraid I’d ruined the soft-baked texture, but it was actually my favorite batch, by far. They *were* a bit less soft-baked, but the flavor was considerably better and they stayed much, much thicker (even though I rolled them in regular, round balls). Next time I think I’ll try 11 min at 350 and see if I can’t get the flavor and thickness I like with the softer texture.

    They’re definitely best if you allow them to cool to room temperature, too. I expected them to be phenomenal warm, but cooled was the way to go with this recipe, at least for me.


  22. #
    Jackieposted May 5, 2016 at 12:03 pm

    Why even say the cookies will stay fresh for a week? As if they’ll last that long! They’re eaten in a day ūüôā


    • Lizyreplied on May 20th, 2016 at 11:58 pm

      I know I made 24 few hours ago and we literally have 6 left


  23. #
    Ashposted May 11, 2016 at 7:13 pm

    Hey big fan of this recipe, I’ve made it many times. Just wondering – how well does this recipe double?


  24. #
    Michelleposted May 19, 2016 at 11:33 am

    My sister has sworn by this recipe for a while now but the mandatory chill always intimidated me. I finally gave these a go this week and am kicking myself for waiting so long. They are fantastic and definitely worth the extra planning and waiting. Thanks for sharing this recipe. I’m already excited about making them again!


  25. #
    Lizyposted May 20, 2016 at 11:57 pm

    I never made cookies this good before. I chilled my
    Dough overnight and made them for dinner the next day.. A MAZING!!! I made chocolate chip and peanut butter cookies. Insanely delicious. I’m so ready to try more of your recipes. Thank you!!!!!!!


  26. #
    Nabillaposted May 21, 2016 at 8:48 am

    The best cookie recipe ever *cliche but it’s totally true! I’ve been looking for this chewy type cookies for so long, been trying so many recipes, thank God I came across your website! Reminds me of a very famous cookie store when I visited London (Ben’s Cookies). Amazing job Sally! Perfection in every bite. Thanks!


  27. #
    Kellyposted May 21, 2016 at 2:36 pm

    I haven’t found “the chocolate chip” cookie yet (but won’t disclose how many years I’ve been trying).¬†

    As always, I can’t leave one well enough alone…same thing today…it’s raining & I was looking though recipes (a hobby of mine). I wanted oatmeal cookies, but liked the sound of this recipe, so I replaced part of flour with ground oats. To start, I measured 1 1/4 flour & 1 1/4 ground quick oats. Consistency seems ok…it’s in fridge. Keep your fingers crossed! ¬†I’ll post a follow up.¬†


    • Kellyreplied on May 21st, 2016 at 5:15 pm

      OMGosh!  Yummy!  I made 2 tablespoon rounds and baked 12 minutes at 375. 



  28. #
    Assanposted May 25, 2016 at 6:30 am

    Hi Sally! I’ve lost count of the number of times I baked your THE Chocolate Chip Cookie and its always a success! Thanks to you! Now I am ready to try this. Im making them regular size 1oz per cookie. Should I raise the temp to 350F? And how long is the baking time?¬†


  29. #
    Christine - thyme & toastposted May 30, 2016 at 12:13 am

    I know this is an old recipe, but I just wanted to leave a quick comment. I swear by these chocolate chip cookies! They are the best chewy chocolate chip cookies EVER!


  30. #
    Annelieseposted June 2, 2016 at 6:26 am

    just wanna say i’ve made these cookies at least a dozen times, following the recipe TO A TEE. They’re always incredible. now I can confirm that if you replace the butter with coconut oil, and eggs with 30ml of soymilk, the recipe works perfectly. i take my choco chip cookies seriously so no word of a lie, the vegan versions are just as good.


  31. #
    Lotteposted June 11, 2016 at 7:41 am

    Has anyone experimented with browned butter in this recipe? I love the flavour it gives to my cookies.
    I would really appreciate any answer.


  32. #
    Megposted June 14, 2016 at 4:04 am

    For a while I had been on a quest to find the best chocolate chip cookie recipe. Once I tried this recipe, it became my all-time-favorite!! Soooooo yummy and chewy. Thanks again Sally!


  33. #
    Martaposted June 20, 2016 at 8:21 pm

    I liked the recipe because it was easy, but honestly, the cookies turned out WAY too sweat. And don’t take me as someone who doesn’t like sugar. It’s not just me – my family and friends thought the same. Is there something wrong with my sugar or do we eat way healthier in Poland?


    • Maryreplied on July 1st, 2016 at 10:12 am

      I make this recipe all the time but never used that amount of sugar (always thought it was too much!). I go with 130g brown and 70g granulated, and to me that is sweet enough, even when I use milk chocolate chips.


  34. #
    Sofiaposted June 29, 2016 at 8:39 pm

    I made you cookies and they were perfect so I was wondering if you have peanut butter recipe


  35. #
    Laurenposted July 21, 2016 at 11:37 am

    Sally! These cookies are amazing! I made three batches in the past 24 hours! (I’ll be giving some away, just some!) My family loves these and the trick about making little towers of cookie dough before baking worked perfectly for me! I’ve finally found the ultimate chocolate chip cookie recipe! I’ll be using this one for years to come! Thank you!¬†


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