Chewy Chocolate Chunk Cookies

Bake my soft chocolate chip cookies next!

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

This post has a lot of text! I really want to explain exactly what makes these cookies so chewy, soft, and thick so your cookies can be a success. You can simply skip down to the recipe if you don’t want to read it all. 🙂

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

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. See for yourself right here:

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 tested 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.

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

Chewy Chocolate Chunk Cookies - learn the secrets to making them 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 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 – 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 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 10-11 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.

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.

More chocolate chip cookies to enjoy:

Chewy Chocolate Chip Cookies with M&Ms by sallysbakingaddiction.com

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

Click HERE to pin this recipe for later!

Chewy Chocolate Chunk Cookies

Ingredients:

  • 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 (150g) 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

Directions:

  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 3-4 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°F (163°C). 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.
  7. Bake the cookies for 12-13 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.

Recipe 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.

Did you make a recipe?

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© 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

Make a Giant Chocolate Chip Cookie CAKE next time.

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

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!
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1,441 Comments

Comments

  1. Chelsea Timmons on July 21, 2017 at 5:52 pm

    All time favorite chocolate chip cookies. Staple recipe. Everyone that knows me asks for these. I have never made a single batch. I usually have to triple, or quadruple the recipe just for one family get together. Love them.

  2. Cassie on July 24, 2017 at 1:08 pm

    I have been making this recipe for a few years now and never had a complaint. They are the BEST recipe I’ve found, and I always have holiday requests to make them. That being said, I’ve been curious if there is a way to slightly adapt this recipe? I love this batter and the results so much, I don’t want to alter it too much. Would it be possible to add PB powder to make a peanut butter version, without compromising the consistency/texture? Thank you for an outstanding recipe!

  3. Tania Sikand on August 1, 2017 at 3:58 am

    Hi Sally, this is the first recipe I tried from your blog. And it came out extremely yummy. Just one lil point. My dough wasn’t crumbly at all as you mentuoned. Even after freezing for a day, it came out as extremely soft. By the time I rolled it to put on the baking tray it had started to melt. I wanted to make less cookies so had reduced your recipe to half. I can’t figure what really want entered wrong in the consistency. The cookies came out yum though. Any advise?

  4. Jessica on August 16, 2017 at 1:49 pm

    If I want to make smaller cookies, how much should I reduce baking the time? Will the consistency still end up being nice and chewy?

  5. Mariam on August 21, 2017 at 11:16 pm

    Hi Sally,
    every time I make these cookies, they always turn out quite puffy with fat centers. they look more like mounds instead of flattening out into a thick cookie. do you know how I could prevent this and ensure uniform spread?

    • Bethany Moore on September 28, 2017 at 12:34 pm

      If you put a thumb into the middle, they should cook more evenly. Not too hard, just a slight dent. 

  6. Corrie on August 24, 2017 at 1:17 am

    Hi Sally! Made these on Saturday & they are for real the perfect chocolate chip cookie! Brought a plate of these to my daughter’s new college roommates on move in day when I went by to pick up keys for her & check out the apartment. My daughter had been out of town & just today had a chance to go over & meet them. One of the girls said to her “Oh your mom was who made those bomb ass cookies!” High praise indeed Sally! 

  7. Sandy Grueneis on August 27, 2017 at 5:23 pm

    I can honestly say ever recipe has been superb. Never experienced this before. It is like a professional bakery 

  8. Madi on August 29, 2017 at 9:13 pm

    Hi. Just wondering if their are any subs for cornstarch. These look delicious by the way.

  9. Ilene on September 1, 2017 at 10:14 pm

    I’ll  keep this short and sweet. BEST. CHOCOLATE CHIP COOKIES. EVER! 

  10. Megan on October 12, 2017 at 9:43 am

    We love these cookies so much. I am struggling lately with them being very flat. I am confident we have followed the recipes accurately and the dough has been chilled overnight. Any advice on what I could try and do differently as we don’t want to move away from this recipe! Looking forward to your input!

  11. Shruthi on October 18, 2017 at 1:51 pm

    My daughter was always asking me to make chewy chocolate chip cookies and these turned out just perfect. We really enjoyed them . Thank you for the recipe . 

  12. Hannah Short on October 25, 2017 at 8:09 pm

    Idk if I just overlooked it but I don’t see anywhere how much melted butter to use! Please someone help me out because I really want to make these!

    • Jackie on October 31, 2017 at 9:45 pm

      3/4 cup, melted. It’s the fifth bullet point in the ingredients list. 🙂

  13. Mary Welch on November 9, 2017 at 8:15 pm

    Had to send a big heartfelt THANK YOU for this utterly fabulous chocolate chip cookie recipe! This is now my go to cookie! I have baked them for family gatherings, church potlucks and even school and holiday fundraisers. They always turn out chewy and perfect! Mailed some to my nephew and they arrived soft and chewy after three days in the mail. THANKS AGAIN!

  14. Miki Do on November 23, 2017 at 4:18 am

    Hi, Sally! I love Starbucks Chocolate Chunk Cookies. So I tried to search the recipe on Japanese recipe apps but I couldn’t find the recipe. And I found your recipe and I tried it. It was very easy and exactly my favourite taste!! I know it makes me fat but I’ll make it again♡

  15. Daisy Jane Navarro on November 23, 2017 at 8:35 pm

    Hi Sally! If I’ll make a cookie by the size of a coin, would it still be chewy if I bake it at 6mins?

  16. Allison on November 25, 2017 at 3:47 pm

    These are cooling on my counter right now and I have to tell you they look just beautiful! Easy and much less greasy/flat than my usual recipe from CI! The extra 1/8 cup flour really gives them structure! Thank you Sally!!

  17. Jen on November 28, 2017 at 4:40 pm

    Hi sally! I just got your book as a birthday present and I’m making your chewy chocolate chip cookies! I was surprised to see that the weight of some of the ingredients was significantly different than on the recipe shown here. The book says half a cup of sugar weighs 50 grams, while the blog says 100 grams for a half cup of sugar. So which is it?

  18. Kmitchell on December 8, 2017 at 10:59 pm

    LOVE this cookie recipe. My go to for any cookie recipe, just an added bonus that it’s a choc chip cookie recipe. I like to use dark chocolate morsels, and even use this throughout the year. Including holidays, just add some sprinkles based on the ocassion and its the perfect treat! Thanks for sharing- I stumbled across your blog on Pinterest and now I can’t stay out of the kitchen, trying each recipe to find my favorites! 

  19. Saadia on December 14, 2017 at 1:40 pm

    Hello all the way from the Middle East, Saudi Arabia to be specific!! I sooo love your baking especially cookies
    I’m sooo addicted to it that a week doesn’t pass by where I don’t make them! But with work nowadays it’s been a while. But I meant to ask about the egg size. Here we don’t have “large” sizes (at least not that I know of) but medium around 1.55 oz. Do you think that’s enough?? Xx

  20. Zee on December 14, 2017 at 3:11 pm

    I ran out of all-purpose flour at the 2 cup mark so the remaining 1/4 cup I used cake flour (I reduced the cornstarch a little bit because of this). Overall, they came out fantastic. Crispy edges and soft interior. A+

  21. Susie Sturbaum on December 15, 2017 at 9:49 pm

    Made these and browned the butter. Mixed the sugars, egg and vanilla then added the browned butter to this mixture. Beat it with a wooden spoon until glossy &well combined. Added dry ingredients chocolate chunks and about 1/2 cup of toasted chopped pecans. These are exquisite…Thanks Sally.

  22. Mim on December 19, 2017 at 11:02 pm

    Hi Sally and everyone else: great news–I dared to make this recipe without chilling and it turned out just fine 🙂 I made the mounds quite tall as you suggested, and it wasn’t too much spread, and to make them less puffy and cakey I flattened the centres with my hand. Delicious cookies WITHOUT WAITING 3 HOURS TO CHILL!!!

  23. Kristi on May 1, 2018 at 8:11 pm

    YES YES YES, thank you, yes. My search is over. I FINALLY found the best, perfect chocolate chip recipe. It took me a few trial and error recipes before I found this one. Now I finally have the amazing one. Thank you again for posting this. (Even if it’s been 5 years!!! Better late than never, eh 😉

    Rating: 5
  24. Rae Ru on May 24, 2018 at 3:20 am

    Hi, Sally! Made these again yesterday. They are fast becoming a family favorite, and disappear even faster. I’ve been doubling the batch by default every time now.

    The recipe works extremely well except for one thing: they don’t actually spread for me? I’ve done everything to the letter, and refrigerated it overnight and let it come back down to room temp before baking. I use a cookie scoop so everything’s even. I have to flatten them with a spoon before baking, otherwise they look like half a ping-pong ball. I mean, they taste GREAT, but look more like the top of a muffin than a cookie. In having to flatten the dough balls, I keep mushing the chocolate chips so that it’s more of a marbled cookie than a chocolate chip cookie… (I just stick more chips on the top after baking)

    Any suggestions? I’d love to know what you think~!

    • Sally on May 24, 2018 at 9:33 am

      Hi Rae Ru! This can happen. My suggestion is to chill the cookie dough for a shorter amount of time so it’s not as firm going into the oven. Alternatively, you can reduce the amount of flour by 2 Tablespoons. This will help!

  25. Rianne on May 26, 2018 at 5:01 pm

    This cookie had literally every single thing I never knew I needed in a cookie. It was buttery, soft, chewy, and the edges had just the right crispiness! Thank you sallyyyy

    Rating: 5
  26. John on June 15, 2018 at 1:23 pm

    I just took it out of the oven.Smells really nice. I hope it tastes good as well. Thank you Sally!

  27. Fon on June 21, 2018 at 4:02 am

    Hi Sally,
    Your recipe is amazing! Thank you for sharing.

    I want to use this as a base for other flavors like chocolate and green tea. Can I just simply replace flour with cocoa or matcha powder? Do I need to add anything more or less?

    Thanks!

Reviews

  1. Kristi on May 1, 2018 at 8:11 pm

    YES YES YES, thank you, yes. My search is over. I FINALLY found the best, perfect chocolate chip recipe. It took me a few trial and error recipes before I found this one. Now I finally have the amazing one. Thank you again for posting this. (Even if it’s been 5 years!!! Better late than never, eh 😉

    Rating: 5
  2. Rianne on May 26, 2018 at 5:01 pm

    This cookie had literally every single thing I never knew I needed in a cookie. It was buttery, soft, chewy, and the edges had just the right crispiness! Thank you sallyyyy

    Rating: 5

Questions

  1. Rae Ru on May 24, 2018 at 3:20 am

    Hi, Sally! Made these again yesterday. They are fast becoming a family favorite, and disappear even faster. I’ve been doubling the batch by default every time now.

    The recipe works extremely well except for one thing: they don’t actually spread for me? I’ve done everything to the letter, and refrigerated it overnight and let it come back down to room temp before baking. I use a cookie scoop so everything’s even. I have to flatten them with a spoon before baking, otherwise they look like half a ping-pong ball. I mean, they taste GREAT, but look more like the top of a muffin than a cookie. In having to flatten the dough balls, I keep mushing the chocolate chips so that it’s more of a marbled cookie than a chocolate chip cookie… (I just stick more chips on the top after baking)

    Any suggestions? I’d love to know what you think~!

    • Sally on May 24, 2018 at 9:33 am

      Hi Rae Ru! This can happen. My suggestion is to chill the cookie dough for a shorter amount of time so it’s not as firm going into the oven. Alternatively, you can reduce the amount of flour by 2 Tablespoons. This will help!

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