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-baked 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!

Print

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.
  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. Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  3. 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.
  4. 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!

1516 Comments

    1. Hi Lili! You’ll lose a lot of the crisp as brown sugar has more moisture. The cookies won’t spread as much either.

  1. Best chocolate chip cookie recipe ever! They never last long at our house. I always have to make a double batch!

  2. Hi, I’d thought that cornstarch and cornflour were pretty much the same thing, but I wonder if you could explain the difference, and whether they’re interchangeable?

  3. A friend of mine recommended your recipe after I tried a batch he made, so I know it is the perfect cookie! However, I tried it yesterday and my cookies came out way too fluffy/cakey. Any idea what it could be? I chilled for 4 hours. Wondering if I may have baked them for too long or made the balls of dough too tall? I think I measured everything correctly, but can’t be sure until I try again.

  4. Hi,
    My recipe is very similar–I need to try taking out one of the egg whites to see if it ends up being the same. 🙂
    I do use cake flour which I think is probably similar to adding the cornstarch.
    I brown my butter and either put in the fridge for 30 minutes or do it way earlier in the day and use later–I love the flavor that browning gives the cookie.
    I use sea salt.
    I also think that the quality of the butter and eggs is super important.
    Love your blog, Sally!

    1. I LOVE the flavor that brown butter brings to chocolate chip cookies. So glad you enjoyed these. Thank you!

      1. Hiii Sally,
        What temperature is best for melted butter before adding sugars.

  5. Can i use muscovado sugar instead of brown & white sugar. I’m asking because i prefer that over white & brown sugar.

  6. Could I make these with almond flour? I’m looking for a way to make these cookies using slightly healthier methods for my daughter. And I’ve heard great things about almond flour!

    1. Hi Shaylin! I wish I could help, but I have very little experience subbing almond flour for all-purpose flour. Let me know if you try it.

    1. Hi Sheri! I don’t recommend margarine in this recipe. Coconut oil or even those vegan buttery sticks would be the better options.

      1. butter does contain the milk sugar known as lactose, it probably won’t cause major issues, unless you’re highly sensitive to lactose.

        I am on the highly sensitive to lactose. When I eat butter cookies or any dairy product I have to take 3 lactase enzyme supplements pills but I will try Glee. I hear that it has very little to none lactose in it

  7. My daughter loves your show! We made these cookies together today for our family dessert tonight. They are so good!! Thank you for inspiring a little baker and for the amazing recipe!

  8. Hi sally, i made the dough already. May i know what oven mode do you use?
    Is it convection/fan, top and bottom heat or bottom heat only? Tia!

    1. Top and bottom heating elements in my conventional ovens. 🙂 If using convection oven, I recommend lowering the oven temperature by 25 degrees F.

  9. Hi Sally,
    Can these cookies be made in cookie bars in a 9 x 13 pan? Would I need to make any adjustments on ingredients? I assume I would need to adjust the cooking time also. I have limited time and need a short cut. Thank you so much. I’m anxious to convert these.

    1. Hi Connie! There isn’t quite enough batter to yield a 9×13 inch pan of cookie bars, but is plenty for a 9×9 inch square baking pan or try my chocolate chip cookie bars recipe. For a 9×13 inch pan, I recommend 1.5x the recipe. The bake time will be longer for cookie bars.

  10. I’ve baked this recipe so many times and it’s always a hit! I follow the instructions exactly, but have also had to bake them in an oven that’s not my own – so the only thing that changes is watching the baking time. Best chocolate chip cookie recipe out there.

  11. This is my go-to chocolate chip cookie recipe! Instead of using semi sweet chocolate chips, I use dark chocolate chunks and toasted pecans. I also use brown butter! It’s the best!!! I add an extra tablespoon of water because, during the browning process, water evaporates from the butter.
    Throughout my quest for the perfect chocolate chip cookie, yours reigns supreme! Thank you!

  12. I baked these cookies recently and an entire tray was gobbled up in just the matter of the evening, plus more. These are amazing! I love the idea of the chocolate chunks instead of the chocolate chips. I actually prefer that because they are bigger and I love the melting of the chocolate on my tongue!
    This recipe should win an award!
    Sally, you are truly an incredible baker! Keep up the amazing work, because we love all of your recipes!
    God bless!

  13. Best chocolate chippers ever! My baking skills have reached an all time high! I’ve learned so much, Thanks Sally

  14. Hi Sally, I love your recipes and truthfully I’ve had my own baking addiction since I was young and started baking with my Mom. I thought I would share a tip for this recipe that I tried and worked quite well! Just before the dry ingredients are fully Incorporated with the wet add chocolate chips then and finish incorporating the ingredients it helps the chips incorporate into the dough better.

  15. The first time I made these they came out perfectly (measured flour by volume). Today they are flat and greasy. After wondering what went wrong, I noticed that you seem to have the weight listed incorrectly. I believe 280g all purpose flour is actually only 2 cups and not 2-1/4 cups as called for in this recipe. Not sure if anyone else has had trouble with this, but I’m pretty disappointed that my cookies look bad. They still taste good so that’s something.

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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

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