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!

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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

1789 Comments

Comments are closed.

  1. Best recipe I’ve found online for chocolate chip cookies. I’ve as much as halved the sugar fine – keep the proportions of brown sugar to white sugar equal. You can add oats in portion to sugar reduced as well when cutting sugar to give it extra structure and some health. Sometimes the dough is a bit dry if my fresh eggs seem a bit small so I add between a half tbs and a full tbs of milk so it comes together right.

    1. Hi Izzi! I was wodnering if the cookies are too sweet when using the normal white sugar to brown sugar measurements? Im looking for a cookie that isn’t overly sweet (still sweet though), so I was thinking of doing 170g brown sugar and 80g sugar?

  2. This is the soft-baked cookies recipes that delivers! My family finished it every time I baked them.

    Though I’m wondering is there any changes in the recipes I should take note of if I’d want to add some cocoa powder to the dough?

    Thanks again for this wonderful recipe!

    1. Hi Lynn! So glad you enjoy these cookies. Cocoa powder is a very light and fine dry ingredient, so it’s not a basic 1:1 switch with all-purpose flour. You’ll enjoy my chocolate cookies— you can replace the white chocolate chips with regular chocolate chips. They’re chewy and soft-baked just like these chocolate chip cookies.

  3. Hi Sally,
    This cookie recipe is amazing. I was wondering if I could use this recipe to make stuffed cookies? So freezing dollops of nutella and putting them in the middle. Would it work?

    1. I can’t see why not!

  4. Hi there! What is the difference if I melt vs soften the butter? I’m hoping for softer and chewier cookies

    1. Hi Annabel, if using softened room temperature butter and creaming it with the sugars, I find that these cookies (1) don’t taste nearly as chewy and (2) don’t really spread. I recommend sticking with the recipe. If you want a less chewy cookie that’s still pretty soft, try these soft chocolate chip cookies.

  5. I AM NEVER USING A DIFFERENT RECIPE EVER AGAIN. So buttery, chewy, and beyond delicious oh my goodness I just ate 4

  6. I made this recipe with imperial salted butter and butterscotch chips. When I made the batter, I set in the fridge for roughly 5 hours. When I pulled the dough out, it was more wet like a cake batter. The instructions note that the dough would be crumbly, but would come together as the better softened. Obviously since my “dough” was more like cake batter I had more trouble creating cookie dough balls, as the mixture stuck to my fingers. Was wondering what could have possibly gone wrong?

    1. Hi Jeann, did you accidentally use more butter than required? I’ve never had this dough turn out to be liquid. Sometimes it’s pretty soft, but never liquid like cake batter. Did you under-measure the flour too by chance? Thanks for trying the recipe.

      1. Hi Sally! This is my first time making this cookie recipe and I’m super excited BUT I’m pretty sure I had this mistake as well. My mixture is wayyyy to liquidy. I watched your video, and I realized it. I used Miyoko vegan butter 3/4 cup (melted) and I feel like I measured the flour correctly especially because I watched your video on how to measure flour correctly. Thank you for making that video by the way! Very helpful! Do you think it was the vegan butter I used? Any tips would be greatly appreciated! I’ve been trying to find the BEST chocolate chip cookie recipe and I’m not giving up on this one!

      2. Love your website Sally. Thanks for all the great recipes. I have the same issue, although my dough is not as liqudy as a cake batter, it is still not crumbly like in your video. I tend to weigh all my ingredients instead of using cups so I don’t think it was a mis-measurement issue. I did mix my brown sugars because I only had 100g left of light brown sugar, so I did the other 50g in dark brown sugar. When my doughs and batters are too wet, I always just blame it on the weather since I live in hot Cambodia….but I just thought I would ask this time just in case you have another idea. Thanks again for wonderful recipes.

    2. Jean, if the butterscotch chips are what I’m imagining, then they could have caused the extra moisture. Did they soften?
      Butterscotch is made with sugar and sugar is a humectant (draws in moisture) which might have happened to your dough.
      Just a thought.

    3. Maritza Zamora says:

      You probably didn’t let the butter cool, it happened to me for a while , i set it aside to cool along with the eggs

  7. Laura J Kneip says:

    Best chocolate chip cookie recipe ever! I have made three batches, doubling the last two, and they disappear before my eyes! I followed the directions exactly and the first batch, the cookies came out with some depth. The next two batches, the cookies still tasted great, but they were flat cookies. What could I have done wrong?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Laura, We are glad you enjoyed this recipe! For your batches that spread you can take a look at these 10 Guaranteed Tips to Prevent Cookies from Spreading to help troubleshoot.

  8. Very good but a little too sweet. I’ve never put more than a cup of sugar in chocolate chip cookies but this asks for a little over a cup. I would cut it by 1/4 next time. Still tasty

  9. Hi,
    I’m making an advent calendar for my niece & nephew for Christmas, and using a mix of different type biscuits. Would this soft, chewy Choc chip cookie last in the calendar, please or am I better using a hard cookie? All cookies will be individually heat sealed in bags.
    Thank you

    1. Hi Kylie, I would use a firmer cookie for that project– these are pretty soft.

  10. What if I accidentally added 3/4 cup white sugar and 3/4 cup brown? …should I restart?

  11. Just curious to see if anyone has tried adding some sea salt for a sweet salty taste?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes! After you bake the cookies, while they are still warm, sprinkle each with a little sea salt. It’s delicious!

  12. The cookies tasted good but they weren’t chewy so much as they were just cakey, not what I was going for.

  13. I made these with chocolate chips and red & green m&ms and they are absolutely delicious. I even compared with some freshly baked from a different recipe & these won hands down! I plan to mail to my children in the midst of this pandemic, so I made the balls smaller and cut the bake time to 10 minutes. Perfect!

  14. Hi! Can I roll these into balls and THEN chill?

    Thanks! I can’t wait to add them to my Christmas cookie rotation tomorrow.

    1. Hi Megan, I don’t recommend it. The cookie dough is quite sticky and loose to section into balls before chilling.

  15. No, no, no! I was looking to make chewy, gooey, cookies that didn’t completely flatten out but these were high (almost like rounded squares), had a thick cake like density and were somewhat dry. Disappointing and I blame it on the cornstarch, I was rightly skeptical but rolled with it. Definitely not a hit at my house, maybe we are just traditionalists when it comes to cookies. Trying to figure out how to “loosen” the remaining dough.

    1. Hi Christina, it sounds crazy but you can loosen the remaining dough by placing it in a heat proof bowl and microwaving it (as a whole) for 10-15 seconds. I do that all the time when cookies aren’t spreading. You just need thinner cookie dough to help.

  16. So delicious.. Made this recipes several times!! This time I forgot to add the salt- do you think it could be added after it is chilled?

  17. This is definitely the BEST chocolate chip cookie recipe hands down. and I have tried them all!! If you are looking for soft/chewy cookies follow this exactly.

  18. Kelisha Corridon says:

    Omg I love your blog. This is the only blog I go to to make delicious desserts. My question is. Can I use dark chocolate chips in the recipe instead? If I can, should I cut down the amount of dark chocolate chips?

  19. Hi Sally. I carefully followed your advice for these cookies. They tasted delicious but came out like pancakes. Also after I refrigerated the dough it was too hard to scoop. The only thing I did that was different from your video was I didn’t use silicone mats. I used parchment paper. What do you think went wrong? I wonder if there was not the right amount of flour although I measured that carefully. I would love to try these again but now Im a little apprehensive. Thank you!!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Lynda! Thank you so much for giving these cookies a try. The parchment paper shouldn’t be an issue. These tips to keep cookies from spreading and cookie baking tips should be great resources for you!

  20. Hi Sally,
    These are a HIT in my house. Do you happen to have the calorie count of each?

    1. Trina @ Sally's Baking Addiction says:

      So glad you love them! 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://recipes.sparkpeople.com/recipe-calculator.asp

  21. I’m not a baker…I don’t think I’ve ever successfully made a choc chip cookie before trying these but had a preggo driven craving for cookies one night and happened to have all the ingredients….and wow! My husband was shocked at how good they turned out and has already requested a second batch! I’m keeping this recipe forever and never have to look for another lol. Bonus is melting the butter, I never have patience to wait for butter to soften to room temp!

  22. Hey Sally!
    I want to thank you for this great recipe and tips!
    The cookies are delicious.
    Have a nice day.
    🙂

  23. Hi Sally! This is my first time making this cookie recipe and I’m super excited BUT I’m pretty sure I had this mistake as well. My mixture is wayyyy to liquidy. I watched your video, and I realized it. I used Miyoko vegan butter 3/4 cup (melted) and I feel like I measured the flour correctly especially because I watched your video on how to measure flour correctly. Thank you for making that video by the way! Very helpful! Do you think it was the vegan butter I used? Any tips would be greatly appreciated! I’ve been trying to find the BEST chocolate chip cookie recipe and I’m not giving up on this one!

    1. Trina @ Sally's Baking Addiction says:

      Hi Tatiana! Yes, using vegan butter can definitely change the result of these cookies. It’s best to stick to the recipe for best results. These cookie baking tips may help for your next batch as well!

    2. The butter definitely would NOT have made a difference. This recipe just isn’t good.

  24. This recipe was frustrating to say the least. Waiting for hours between mixing the ingredients and actual making the cookies??? They didn’t flatten out at ALL. I got cookie balls…
    If it wasn’t for the delicious chocolate chip I used, these would have all ended up in the trash. The batter was bland. The dough was hardly dough. It’s was dust. Terrible.

    1. Trina @ Sally's Baking Addiction says:

      Hi Thom! 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.

  25. Hello. I made these cookies many times and everytime they came amazing. But i would like to make 32 large cookies, so Im thinking to put everything double, is it right? Or do you think I should avoid putting some of ingredients double? Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Robert, We are so glad that you enjoy this recipe! You can certainly double it – just double every ingredient – for twice as many cookies. Enjoy!

  26. LOVE THESE COOKIES! I have actually recommend several people this link because they came out so well! For me i dont know if its just my oven but if i want chewy cookies they only take 8 mins, any longer and they are rock hard cookies which still taste great. Its just very strange to me! Thank you so much ive tried many of your recipes and these are by far my fave. Have a wonderful day.

  27. Pls share eggless version of chocolate chip cookies

    1. Hilari @ Sally's Baking Addiction says:

      Hi Rashi! We haven’t tested any egg-free variations of these chocolate chip cookies. Let us know if you do! If you’re interested, these pumpkin chocolate chip cookies are egg free, and here is our egg free baking section. Happy baking!

  28. Carol Winebarger says:

    My cookie dough is all crumbles

    What can I do to fix it?

    1. Trina @ Sally's Baking Addiction says:

      Hi Carol, make sure you are spooning and leveling your flour. Sounds like there could be too much in your dough, which makes it too thick and crumbly. For this batch, you can try bringing the dough balls together with the warmth of your hands. If you notice they aren’t spreading in the oven, remove them from the oven, and use a spoon to slightly flatten them out before returning them to the oven.

    2. Carol Winebarger says:

      My cookies are all crumbles. What can I do?

  29. Hello Sally thime chewy chocolate chip cookies is very good. I have a question. Something sometimes when I make this recepie the white sugar does not dissolve or melt. So in the dough you can feel the sugar when you eat the dough. What is happening about this? The sugar should be melted.

  30. Josh Crawford says:

    My new favorite chocolate chip cookie recipe, for sure. The extra yolk, baking powder, lower baking temp (325 F) and higher ratio of brown-to-white sugars seem to be the big factors leading to the thicker (less spread) cookies, crispy bottoms and edges, and gooey centers…just the way I like them!
    They are VERY sweet (again, the way I like), especially if you add extra chips (I use close to 2 cups), and you could easily cut each sugar by 1/4 c or so. Haven’t tried it though, because I like em sweet!
    Thanks for the (IMHO) perfect recipe…

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