Addictive Recipes from a Self-Taught Baker

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!

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!

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 – 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 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

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

Click HERE to pin this recipe for later!

Chewy Chocolate Chunk Cookies


  • 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


  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.

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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

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. 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. 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. 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. 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. 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?

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

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

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

  10. 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. 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. 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!

  13. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. They are chewy! They are yummie! They are perfect!
    Thank you! ♡

  24. Can you substitute coconut oil for the butter?

  25. Do you have any tips on sending the cookies overseas to Afghanistan?  I’m hoping it can stay fresh for 2 weeks if wrapped correctly. Just wondering if this recipe is good for long distance shipping ? 

  26. I love how you explained the reasoning behind every ingredient!

  27. Can I make mini chewy cookies instead of the regular size? And how long shall I bake it for? AND THIS COOKIE IS SUPER ADDICTIVE!! TRIED MORE THAN ONCE AND ITS AMAZING!

  28. Dear Sally, must I wait for the melted butter to come back to room temperature or to cool slightly before adding the sugars etc in? I baked so many of your recipes and this is the only one I can’t nail 🙁 lots of love!

  29. Hi Sally,
    I made these a few weeks ago and they turned out perfect! The cornstarch made them so thick and so soft! Would cornstarch do the same for sugar cookies? Or does it just work for theses? Thank you!

  30. Hi Sally,

    I’ve made the Soft and Chewy Chocolate Chip Cookies from your Sally’s Cookie Addiction cookbook several times, weighing out the ingredients each time. They turned out great every time. I noticed this recipe is the same in terms of measurements, but the weights are different from those in the cookbook. For example, the 1/2 cup of sugar is listed at 50g in the cookbook, but 100g here. I also think 1 cup of sugar should weigh 200g. Is there a reason for the difference in the cookbook? Today I tried the weights from this recipe and the dough is currently chilling in the fridge. Can’t wait to bake them. Thank you!

    • Hi McKenna! It should be 100g in the cookbook (1/2 cup is correct though). Later prints have this error fixed. Sorry about the correction!

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