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 325F degrees. 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 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.
  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 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


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!


1,221 Responses to “Chewy Chocolate Chunk Cookies.”

  1. #
    Dalilahposted May 17, 2015 at 3:16 pm

    Hi Sally, if you roll the cookie dough into balls and make them tall wouldn’t they end up not wide enough?  I was also wondering if you can put up a post of just how to roll the cookie dough into the balls?


  2. #
    Shaanposted May 22, 2015 at 4:03 am

    Hey, Sally. I’ve tried this recipe once and absolutely loved it! But now I feel like making a smaller batch, so I was wondering, what is going to be the proportion of the ingredients if I want to make half the quantity of cookies in the recipe? 


  3. #
    Andycooksposted May 24, 2015 at 7:01 pm

    After years of flat, disappointing cookies I have finally found perfection in a chocolate chip cookie recipe.  Thank you Sally!  I found it to be easier than a traditional recipe and I used a blend of chocolate chips and hand chopped semi-sweet baking chocolate for the chunks.  Chewy, thick, chocolatey delicoiusness! Since I love the combination of salt and chocolate I added a light sprinkling of Maldon flake salt to half of the cookies. Bake on!


  4. #
    Kyraposted May 29, 2015 at 7:35 pm

    Hi! I tried the recipe, and I don’t know if I messed up or WHAT happened, but all my cookies came out really bready. They were all about the consistency of muffin tops. Lol. Do you know what might’ve gone wrong??? 


  5. #
    Angelposted May 31, 2015 at 6:12 am

    Oh my gurrsh, Sally, these cookies are THE bae!! No joke. They are insanely amazing- I was really surprised because they got softer each day. A difference that I noticed between my cookies and yours is that mine turned out quite big- bakery style; at first, I was nervous that they would spread in the oven despite chilling them, but they turned out perfect: thick and chewy, but not cakey. Additionally, I had to add about a 1/2 cup more of flour to the batter because 2 and 1/4 cups wasn’t enough (the dough was too batter-y not cookie dough-y); I think it may have been because I melted the butter completely in the microwave, rather than just partially, resulting in increased greasiness. Other than that, these cookies are awesome. Great job Sally!


  6. #
    Irene leeposted June 1, 2015 at 2:46 am

    Hi Sally, 
    I’ve always loved your blog. So full of details and explanations. Thank you for sharing. I have a question regarding to the requirement of using brown sugar (instead of white sugar), can it be replaced by palm sugar instead? I am from Indonesia and it is a lot more easier to find palm sugar instead of brown sugar. Thank you. 


  7. #
    Ashleyposted June 5, 2015 at 3:56 pm

    Hey Sally! I have made this recipe at least 3 or 4 times, and every time I end up putting the cookies back in the oven after taking them out at the 12 minute mark! They seem to just fall apart when taking them off the baking sheet. The ones I take out at 12 and leave, get super thin on the edges. The ones I leave in a little longer aren’t as chewy. I can not figure out what on earth is going wrong! I melt the butter in the microwave, my eggs are room temp, and this most recent batch i let sit in the fridge for 16 hours! Please help!! :(


    • Sallyreplied on June 5th, 2015 at 4:44 pm

      Hmm. I would check your oven temperature. Something’s happening in the oven. Do you have an oven thermometer? Might help to pick one up. My oven runs hot, so I’m able to control the temperature appropriately with the thermometer.


  8. #
    Alys Forderposted June 6, 2015 at 12:06 pm

    Hi Sally
    Really wonderful recipe. Amazing cookies. so melt in the mouth. Love the chocolate in them too


  9. #
    Annaposted June 15, 2015 at 8:17 pm

    These cookies are so good! Love the flavor and the chewy factor, I followed the instructions and they turned out just as described. 


  10. #
    Christelleposted June 17, 2015 at 3:06 am

    Hi! Can I use this and your other cookie recipes and turn them into cookie cups or deep dish cookies then, just bake them for 12-13 min? Hoping for your answer asap! Thank you. Have a nice day! :)


    • Sallyreplied on June 17th, 2015 at 8:01 am

      Yes. In a muffin pan, these cookies will take about 13 minutes. Other recipes will be around the same time, give or take.


  11. #
    Ohdyzzleposted June 19, 2015 at 8:48 am

    My cookies won’t flatten out when baking in the oven, they just keep the shape or put them in there at. Should I pre-flatten them before baking? 


  12. #
    Krisposted June 20, 2015 at 4:09 pm

    AMAZING!!!! I have just made these in my kitchen in the UK and am shocked at how tasty they are! Perfect consistency, shape and flavour. I am now able to wow the mum’s at the school fayre, thank you!! 


  13. #
    Dark Roast Coffee in Chicagoposted June 22, 2015 at 9:10 am

    Those chocolate chunks look incredible. I want all those cookies on my plate, right now. 


  14. #
    Kacieposted June 25, 2015 at 11:51 am

    OHMIGOSH SOOOOOO good. I will NEVER make another chocolate chip recipe. These cookies are soft, chewy, flavorful, not-too-sweet, and wonderful. They were gone the first day. Obviously, I will double the recipe next time. Absolutely so easy to make. Wonderful wonderful chocolate chip cookie recipe.


  15. #
    Najiaposted June 28, 2015 at 9:07 pm

    OMG!… I made these cookies today and they are deeeelish!!, I was a little skeptical about when to take them out even though u said it would look underdone. I waited like 3 min after u said for the max time to take them out, they still looked underdone but I had to trust you!!… They are still chewy and soft. Even after 4 hours sitting on the table waiting until after dinner, they are still soft. I also made the cookies and cream cupcakes!!, it had my home going nuts!, they are sooooooo good!


  16. #
    Jessicaposted July 1, 2015 at 2:49 am

    Hey sally. My cookies turned out great! They have that great chewy soft taste! I finally found the perfect recipe but the only thing that didn’t go right is that the middle seems like it’s not cooked. It seems really underbaked, I left it to chill for 10 minutes but nothing happened; they also spread a lot. Can you tell me what I did wrong? 


    • Sallyreplied on July 1st, 2015 at 8:31 am

      Jessica– how about leaving them in the oven a little longer. For spreading issues– are you chilling the dough? After rolling the cookie dough into balls right before baking, stick the cookie dough balls in the freezer for about 15-20 minutes. This helps reduce spreading.


  17. #
    Caitlinposted July 2, 2015 at 4:39 pm

    these are the absolute best chic chip cookies I’ve ever made!! Sprinkle a little sea salt on them and they’re more heavenly! Thanks for the recipe and tips!


  18. #
    Taraposted July 3, 2015 at 10:39 pm

    Hands down the best recipe for chocolate chip cookies. Thanks for sharing!  


  19. #
    Zanposted July 4, 2015 at 9:24 am

    I have been checking out all the eye-catching recipes on your site from time to time but have never made any. But I decided to try this recipe because I had company coming. They looked to good not to try. Simply one of the best! They are so yummy. I love how thick, chunky, chewy, and tasty these are. I did not want to eat too much to be glutenous in front of my guests. But I am up early and thinking of eating a few for breakfast:) Pinning! 


  20. #
    Camilaposted July 12, 2015 at 10:49 am

    Love the recipe, but I need to make it for a large group so I was thinking of making them smaller. Like maybe 1 or 1/2 tablespoons instead of 3. Would that still be baked at the same temperature and time? Thanks! 


    • Sallyreplied on July 12th, 2015 at 6:27 pm

      That’s just fine! And the bake time will be a minute or two less. Same oven temp.


  21. #
    Stephposted July 22, 2015 at 3:37 pm

    These are my go-to chocolate chip cookies. Have made them so many times and they turn out fantastically every single time. Your instructions are so detailed. Thanks!


  22. #
    Sachposted July 25, 2015 at 7:54 am

    Thank you so much for the recipe. It is perfect and easy. 


  23. #
    Mikaylaposted July 28, 2015 at 10:18 am

    Hi Sally, 
    My boyfriend who goes to school at USAFA loves when I make these cookies for him and I’d love to be able to send them to him while keeping them fresh. Any tips on how to keep the cookies fresh when sending them in the mail? Or keeping them for long periods of time? Thanks! 


    • Sallyreplied on July 28th, 2015 at 2:00 pm

      I always wrap 2 cookies back-to-back in saran wrap and place all the wrapped “sandwiches” into a tupperware, then into a box with lots of padding. Works like a charm.


  24. #
    RBHposted July 31, 2015 at 5:31 pm

    Underbaking the cookies resulted in… drumroll please…  underbaked cookies.  So disappointing.  I let them sit for 10+ minutes on the hot pan.  It wasn’t until they dripped off the spatula that I realized they were raw. Every batch after that needed to be put back into the oven for at least another five minutes, if not more.  Forget about trying to make them soft and chewy; I just needed to make the remaining cookies safe to eat.


  25. #
    Emmaposted August 10, 2015 at 2:22 pm

    At first I was nervous they wouldn’t bake. Then after ten minutes of cooling I to a bite into one and it was like heaven!!! It was perfectly chewy and not to underbaked. I love this recipe and I want to make it again!!
    Thanks so much, Emma.


  26. #
    Sharonposted August 13, 2015 at 10:25 am

    can you use coconut oil instead of butter?


  27. #
    Rachelposted August 19, 2015 at 3:50 pm

    they came out perfectly!!! Deliciously soft and chewy with a tiny bit of crunch sigh they were absolute heaven!!! I did make a few changes though… 1/4 c less butter and instead of vanilla extract I used orange


  28. #
    Bonnie K.posted August 21, 2015 at 2:17 pm

    On the picture, before you go to the website, somehow the butter shows 4 cups, then in parentheses it says 1.5 C.  Is there a way for you to change that?


  29. #
    Erinposted August 23, 2015 at 12:41 pm

    Hello Sally, I am in urgent need of your advice regarding Butter. I have, since I found on your blog, been making your Amazing Chocolate Chip Cookies. They are outstanding, so good my friend, a professional caterer wanted to know how I made them. Ok, to my question. I am an American, but I have recently moved to Munich Germany, and I am having trouble with the recipe in regards to BUTTER. The butter is the only non-American ingredient in the recipe at the moment and the cookies are coming out a bit too greasy. I understand European butter has a differs in fat content and water content. Do you have any suggestions as to how I should modify the recipe. 


    • Sallyreplied on August 24th, 2015 at 8:04 am

      Sounds like an extra 2-3 Tbsp of flour will help.


      • Erinreplied on August 24th, 2015 at 8:06 am

        Thanks so Much!!!

  30. #
    Ray Iveyposted August 30, 2015 at 1:22 pm

    Hi, Sally!

    I’m mystified.  These are the flattest cookies I’ve EVER made.  So flat the chocolate chips poke up through the cookie.

    I followed your instructions carefully.  I measured according to your instructions (thanks for those, by the way!  They are awesome.)  

    I used brand-new Baking Soda.

    Even though I usually use whole  wheat pastry flour, I bought regular flour to use for these.

    I made my dough balls tall per your coaching.

    My cookies were a bit smaller than your, but I watched the baking time carefully.

    My eggs and yolks were room temperature.

    I refrigerated the dough over night.

    The cookies come out of the oven nice and thick and puffy, but well within the 10 minute period on the baking sheet before transfer to the cooling rack, they collapse into paper thinness.

    Any idea what I might be doing wrong?



    • Sallyreplied on August 30th, 2015 at 1:28 pm

      These should be super thick! Hmm. Do you live at high altitude by chance? Adding 1/4 cup of flour to the dough next time will undoubtedly help bulk them up. Glad that measuring guide helps!


      • Ray Iveyreplied on August 30th, 2015 at 1:30 pm

        Wow, thanks for the lightning-fast reply!

        I live in Hollywood.  At the foot of the hills.  No altitude issues here (other than attitude!).  

        Stupid question: I don’t suppose substituting Baking POWDER for SODA would help?

        I’ll try the extra flour.


  31. #
    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:)


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