Chewy Chocolate Chip Cookies

Pinned over 3 million times, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, and an extra egg yolk guarantee the chewiest chocolate chip cookie texture. Big chocolate chunks promise chocolate in every single bite. The flavor and texture of these cookies is unparalleled by any other recipe. No mixer required! 

Chocolate chip cookies on baking sheet

There are hundreds of chocolate chip cookies recipes out there. Everyone has their favorite! But, in my mind, this recipe really stands out. These chewy chocolate chip cookies are:

  • The chewiest of chewy and the softest of soft!
  • Extra thick.
  • Bakery style with an under-baked center.
  • Exploding with chocolate!

Warning: these chocolate chip cookies require a tall glass of milk. Watch me make them from start to finish in my own kitchen:

I tested today’s cookie recipe over and over again to make sure they’re absolutely perfect before sharing the recipe. I still have a big space in my heart (and tastebuds) for my Soft Chocolate Chip Cookies. They’re one of the most popular recipes on my website! Today’s recipe is similar, but I increased the chewy factor.

Chocolate chunk cookies

How to Make Chewy Chocolate Chip Cookies

The cookie dough is made from standard ingredients: flour, leavener, salt, sugar, butter, egg, & vanilla. It’s the ratios of those ingredients that make this recipe stand out from the rest. Mix 2 and 1/4  cups of flour with 1 teaspoon of baking soda, 1/2 teaspoon of salt, and my favorite: cornstarch. I use 1 and 1/2 teaspoons of cornstarch in this recipe.

  • Why cornstarch? Cornstarch gives the cookies that ultra soft consistency we all know and love. Plus, it helps keep the cookies beautifully thick.

Use melted butter in this chocolate chip cookie recipe. Most of the cookies on my website call for creaming softened butter with the sugars. Chewy chocolate chip cookies require melted butter.

  • Why melted butter? Melted butter produces the chewiest cookies. It can, however, make your baked cookie greasy, so I made sure there is enough flour to avoid that from happening.

Since you are using melted butter, you don’t need a mixer for this cookie recipe.

Stack of chocolate chip cookies on baking sheet

Use More Brown Sugar

Use a mix of brown sugar and white granulated sugar in your chocolate chip cookies. I prefer more brown sugar than white granulated sugar because the moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary though. It’s dry and helps the cookies spread. A little bit of spread is a good thing.

Too much cookie spreading? Here are my 10 Guaranteed Tips to Prevent Over-Spreading

Extra Egg Yolk

Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough. You will need 1 egg and 1 egg yolk. You can freeze the extra egg white in a ziplock bag for up to 1 month or use it to make my Skinny Chocolate Peanut Butter Cupcakes. 🙂

chocolate chip cookie dough in a pink bowl

The dough will be soft and the chocolate chunks may not stick because of the melted butter. Just keep stirring it; I promise it will come together.

The most important step is next.

Chill the Chocolate Chip Cookie Dough

Chilling the cookie dough is so important! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory for this cookie recipe. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill the dough for at least 2-3 hours and even up to 3-4 days. 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 straight from the freezer, keeping them in the oven for an extra minute. This way you can have just one of two cookies whenever you want!

Chocolate chip cookies on silpat baking mat

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. 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 by a couple minutes.

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 in my cake batter chocolate chip cookies recipe. This little tried-and-true trick will result in thicker cookies. I do it for every single cookie I bake.

Secrets to Thick, Soft, & Chewy Chocolate Chip 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.

chewy chocolate chip cookies with M&Ms

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

Print
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chocolate chip cookies on a silpat baking mat

Chewy Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours, 22 minutes
  • Yield: 16 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Pinned over 3 million times, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, 1 extra egg yolk, and more brown sugar than white sugar guarantee the chewiest chocolate chip cookie texture. Chilling the cookie dough is imperative. No mixer required! 


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, melted & slightly cooled*
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Instructions

  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. 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 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading. (Some readers have asked if it’s possible to roll into balls and then chill, but I don’t recommend it. The cookie dough is quite sticky and loose to section into balls before chilling.)
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. 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.
  5. 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 detail 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.
  6. 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.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: 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 4. 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.
  2. Cornstarch: If you don’t have cornstarch or don’t want to use it, simply leave it out. The cookies are still very soft.
  3. Butter: Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  4. Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it’s in good practice 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.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: cookies, chocolate chip cookies

Make a Giant Chocolate Chip Cookie Cake next time.

slice of chocolate chip cookie cake on a white plate

See more cookie recipes.

collage of 3 chewy chocolate chip cookie images including cookie dough in a pink bowl and cookies on baking sheets

803 Comments

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  1. Best cookies I made so far!

    1. Aneta Chrapak says:

      Hi Sally , do you think spelt flour could be substituted in this recipe? I expect it to have a different texture.Also could this recipe be used as a base for other flavours (add ins )
      Thank you

      1. Lexi @ Sally's Baking Addiction says:

        Hi Aneta, we haven’t tried this recipe with spelt flour so we’re unsure of the results. As you mention, the taste and texture will likely be quite different. You can certainly swap out and experiment with add-ins, or see all of our other cookie recipes here.

  2. Deborah reyes says:

    These are my favorite go to cookies, so soft and chewy. I love that I can make a big batch of dough and pop a few cookies in to bake whenever I feel like something delicious. Thank you for your fool proof recipe.

  3. Hi Sally! Is it okay if, instead of doubling the ingredients for a larger batch, I make 1.5x instead? For example, 280g + 140g of flour plus an extra half of everything else? Thank you so much.

    1. Trina @ Sally's Baking Addiction says:

      Absolutely!

    2. Correna L McKenzie says:

      Where is the flour???

      1. Trina @ Sally's Baking Addiction says:

        First ingredient on the list!

  4. I’m new to baking. I read through and watched the video. My cookie dough has been in the fridge for 4 hours and I’m about to bake them but don’t see what temp to put the oven at

    1. Lexi @ Sally's Baking Addiction says:

      Hi Holly, see step 4 — preheat oven to 325°F (163°C). Hope you enjoy the cookies!

  5. Hi! I used the tall rolled dough technique and my cookies never flattened out. Any idea what I may have done incorrectly? Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Reese, how did you measure your flour? Be sure to spoon and level for best accuracy. Otherwise, your cookies may end up with too much flour, preventing them from spreading. For next time, you can also take the back of a spoon and gently press the cookie dough down during bake time. This post on how to improve your next batch of cookies (see #2 — what to do if your cookies AREN’T spreading) might be helpful, too. Thanks so much for giving these a try!

  6. Hi Sally do you know how many calories per Cookie. My batch made 30. Thank you

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Deanna, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  7. Do you think using milk chocolate chips (vs semi sweet) would make these cookies to sweet?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Bridget, You can use milk chocolate, but they will be sweeter!

  8. Stuff like this is why you’re my go-to for baking recipes <3 I was worried at first because they looked REALLY thick when they came out, I thought they hadn’t spread out enough and would be undercooked in the middle… but these are legitimately the best cookies I’ve ever made. Only change I made was about a teaspoon of cinnamon in the dough, I think it compliments the chocolate very well.

    1. I absolutely loved this recipe as well. Super delicious!! Made it last night and the whole family loved it (which is super rare in my family)

  9. Teigan Waterson says:

    Just a quick question, would it still be 163°c if I’m using a fan oven?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Teigan, for a fan oven, we recommend lowering your temperature by 25 degrees F and keep in mind that your cookies may still take less time to bake. Keep a close eye on them!

  10. I forgot to melt the butter (it was room temp though) but I did cream the butter and sugar together well. How much will this mess up the recipe?

  11. Hi,
    Can I reduce the sugar ? How much

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nancy, you can try reducing the sugar, but keep in mind that sugar plays an important role in the taste, texture, and structure of a recipe, so we’re unsure of the results when using less sugar. We’d recommend starting small, and then you can reduce further in future batches as needed.

  12. Just made these for the first time in over a year and I feel like me again! I used to make these several times a year for my family and friends but I haven’t been baking as much recently. Thank you for always being there…

    1. Michelle @ Sally's Baking Addiction says:

      Hi Allison, We are so glad you are baking again. Enjoy!

  13. Danee Williams says:

    I looked up how do I bake chocolate chip cookies from scratch and out of the 4 recipes, I chose your recipe to follow! Only thing is I must’ve done something wrong because it was so sticky. What must I’ve done wrong? This is my first try. I’ve waited for them to finish baking on the parchment paper. They’re beautifully light brown like yours. I hope they taste as amazing!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Danee, how did you measure your flour? Be sure to spoon and level (or use a scale) to measure to ensure that you’re getting just the right amount of flour to help soak up the wet ingredients. Also be sure to chill the dough before rolling into balls, which can help with the stickiness. Thanks so much for giving this recipe a try!

      1. Danee Williams says:

        I used a measuring glass! I don’t have a scale. Will inquire! Thanks

    2. I saw you reply… just so you know glass measuring cups are for liquids/solids. Measuring cups (usually plastic) are meant for dry ingredients .

  14. Dear Sally,
    May I use 2 to 2.5 tbsp of the dough to make these cookies?
    I feel like some smaller cookies!! 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Yes you can, Lily! Use the same oven temperature but the bake time will be slightly less so keep your eye on them as they bake.

  15. Hi there,

    I followed the instructions to a T and my cookies were not beautifully thick like the photos :/ Any suggestions for trouble-shooting this issue?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Britt, For cookies that spread and don’t stay thick, you can take a look at these 10 Guaranteed Tips to Prevent Cookies from Spreading to help troubleshoot.

  16. Hi! I made these cookies following you or recipe and instructions tonight and my cookies came out and the texture inside was like a cake not cookie. Do you have any idea what I could of possibly done wrong. Thank you !

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Chloe, If you didn’t make any any ingredient substitutions then it sounds like you may have had too much flour in your cookie dough. How are you measuring? We always suggest using the spoon and level method for best results. Thank you for giving these cookies a try.

  17. Patricia Flavin says:

    I followed this recipe to the letter with one exception – since they were for Halloween, I added some orange sprinkles with the chocolate chips. These are the BEST chocolate chip cookies I have ever made! Thank you for sharing your recipe

  18. Great cookie recipe. I made these using powdered vanilla, browned butter and caramelised granulated sugar. The slight variation meshed well with the original recipe and added a huge depth of flavour that I did not expect.

  19. My family didn’t like these cookies. I followed the directions re: ingdts, chilling time and baking. We didn’t like the softness without the browned edge crunch. They didn’t spread enough and remained small colorless mounds. This cookie was not to our liking, but now I know this for sure.

  20. These are the best cookies I have ever made! I am so happy to have stumbled across this recipe. Thank you so much!

  21. Can I make these without cornstarch ?

    1. Trina @ Sally's Baking Addiction says:

      The cornstarch keeps these cookies extra soft. You can skip it if you don’t have any.

  22. Sydnie sweeney says:

    They were a little dry for my own personal preference, I’d add 2 whole sticks of butter next time. But the recipe was able to easily become a delicious double chocolate by adding some coco powder and salt

  23. Just saying thanks! We’ve been baking with our 3 year old and she loves these cookies. We add sprinkles at the end 🙂

    1. Trina @ Sally's Baking Addiction says:

      So fun with sprinkles! Thank you so much for making this recipe, Sogol!

  24. Is cornstarch the same as cornflour?

  25. Baked these for a casual bbq and the only cookie tin I could find in my pantry was from Mrs. Fields. Took them to the bbq and overheard someone talking about how incredible the cookies were, and how they had no idea Mrs. Fields cookies were that good! I had to interject and let them know they were NOT mass produced, but homemade. This cookie was the hit of the night and now my go-to chocolate chip cookie recipe. My boyfriend kept asking, “But HOW are these so much better?!”
    Once again, my Sally’s recipe killed it!!!

  26. Hi! How would I substitute Almond Flour in this recipe? do you think it would be delicious as well?

  27. I love this cookie recipe! But my cookie always gets crumbly and they easily break. Any tips on how to have solid cookie so that it won’t get broken in the jar.

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