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

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 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.

Chocolate chip cookies with M&Ms candies

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


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


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! 


  • 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


  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.
  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.


  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.

Cookie Cake

See more cookie recipes.

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


  1. Love this recipe!! Super soft and chewy and not too sweet. However, it didn’t spread at all so i had to shape them into circles before baking. Probably too much flour (even if I followed the recipe to a T). Also, I noticed that it didn’t turn to brown, I wonder why’s that. Could it be the sugar? (i used light brown sugar and white sugar)

    1. Hi Angela! I recently added some help to my 5 Cookie Tips page for cookies that won’t spread (see the bottom of #2). There could simply be too much flour soaking up all the butter. Make sure you are spooning and leveling the flour. If there’s too much butter soaking up all that butter, the cookies won’t spread or brown as much.

  2. You weren’t lying, these are THE BEST! Love the trick of rolling them tall instead of wide. This made the cookies so thick and chewy. These will be my go to from now on!

    1. Absolutely yummy!! I’ve been looking for a cookie recipe like this one for ages!! Thank you!!

  3. Hi Sally! Can I use this recipe to make bite-size cookies instead of the large thick ones?

    1. Absolutely! Follow the directions from my mini M&M cookies, swapping this dough for that dough. You will still need to chill this cookie dough though.

  4. Hi Sally,

    I absolutely love the the taste of these but when I baked them, they just spread out and end up joining together ‍♂️ Not sure where I’m going wrong? Thanks.

    1. Hi Vimal, I actually wrote a whole post I think you will find helpful: 10 Guaranteed Tips to Prevent Cookies from Spreading

  5. Hi sally. I want to use the dough to roll in tiny balls and add to one of my Blondie recipes. Would this work with this cookie receipe ? And would I need to chill/freeze them before adding to my Blondie mix ?

    1. Hi Lucy, I haven’t tried this cookie dough that way before. It wouldn’t hurt to chill the cookie dough for 1 hour in the refrigerator, roll into balls the size you want, then chill for 1 more hour before using in your blondie recipe.

  6. I am a seasoned baker, however, you have become my go to for baking tips and recipes. Praying for you to have an easy delivery and healthy baby.
    Thank you for helping new and “seasoned” bakers.
    Jo from Louisiana

  7. hey sally, do you think i could use whole wheat instead of all purpose?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Annalise, I don’t recommend it for these cookies. Here are all of my recipes that use whole wheat flour.

  8. Hi Sally! Can I add oatmeal for this recipe? Thank you

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Angel, You can follow the recipe for Chewy Oatmeal Chocolate Chip Cookies. Enjoy!

  9. The BEST chocolate chip cookies we’ve ever made. Never need another recipe again. Thanks Sally.

  10. I picked up baking as a way to pass the time through quarantine and ended up finding a new hobby that I really enjoy. Prior to covid, I had never baked a thing. Thankfully I found your site early on and have stuck to your recipes faithfully. Whenever I want to try something out, I always check to see if you have something for it. All of your recipes have turned out wonderfully. My family thinks I have a special talent for baking but really I just follow your ingredients exactly.

  11. Hi Sally!
    Thanks for this recipe, used a couple of times and an absolute winner in my family 🙂
    Quick question- this time I forgot to add salt into my mix! Plus I’ve used unsalted butter and it’s currently chilling in the fridge!
    What can I do? Can I go back and add it now? Or will it be ok to leave?
    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Zoe, Your cookies will simply taste sweeter. You can give the tops of the cookes a sprinkle of coarse salt if you wish!

  12. Charlie Bakerman says:

    Holy cow… soo good. Perfect soft and chewy cookies with a beautiful sheen. We made each cookie with 3oz of dough for large cookies with 60% dark chocolate chips which turned out fantastic. I think 2oz ea. might be ideal size.

  13. Hi Sally!
    I really enjoyed this recipe! I even added different flavors of chocolate chunks to the cookies!
    I would like to make my friend these cookies, but she eats gluten free. What flour do you recommend using? Are there limitations when using gluten free flour?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dajah, We haven’t tested this recipe with gluten free flour but let us know if you try it!

  14. Hello, just wondering could you use rice flour instead of cornflour?

  15. Since finding this recipe a couple of weeks ago I must’ve made over 100 cookies, they are actually so amazing. Next on the agenda is to think of different things to put in them!
    Thanks Sally!

  16. This is my go-to recipe for chocolate chip cookies!! It is a great tasting cookie! Sally, you are a genius and a hard working recipe developer. I’ve used lots of your recipes and I am so happy with how they turn out.
    I am going to experiment with trying this recipe in a jar (the dry ingredients) so I can send them to my grandchildren in FL so they can make them by adding the eggs, melted butter and vanilla. I think it will work!

    1. Stephanie @ Sally's Baking Addiction says:

      So fun, Janie! We did something similar over the holidays if you would like to take a look: Cookies in a Jar.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally