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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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. 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

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

1735 Comments

  1. Just wondering what will happen if I use salted butter instead? It’s all I have and I want to make them for back to school! Thanks

    1. Hilari @ Sally's Baking Addiction says:

      Hi Lane, if using salted butter, reduce the added salt to 1/8 teaspoon. Happy baking!

  2. Can you roll into balls before you refrigerate?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Laura, You can try but they likely won’t hold their shape without being refrigerated at all. You can refrigerate them for a shorter amount of time, roll them, and then place them back in the refrigerator to continue chilling.

  3. Hi! I am hoping to make about 40 of these cookies. I have a couple bowls that I’m certain are big enough to handle such a challenge – can I save myself a little time by tripling this recipe, rather than making three different batches? I will end up breaking it down into smaller chunks as I’ve got some crazy people around me who don’t like chocolate and prefer different add-ins.

    1. Hilari @ Sally's Baking Addiction says:

      Hi Lia! Yes, you can double or triple the recipe. Happy baking!

  4. I’ve made these twice already and they turned out perfectly both times—nice, thick, and soft even without the cornstarch.

    The chilling of the cookie dough brings out an amazing flavor. I won’t be buying chocolate chip cookies anymore because I can just make these! 5/5! Thanks for sharing this, Sally 🙂

  5. Ashley Livingston says:

    These are my absolute favorite chocolate chip cookies! And, I’ve tried tons of recipes!!! Could I use this base for oatmeal cookies?

    1. Hi Sally! If I were to serve it it mini size, say a teaspoon or two, should I change the temperature? What temperature would you recommend? Thanks!

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Rio, The temperature will remain the same but the bake time will be less.

  6. These cookies are AMAZING. my mom doesn’t really like cookies but when i made these she loved them. i am 12 and this recipe was very easy to make and tasted amazing.

    1. Victoria Felician says:

      How much of each ingredient do I need

      1. the recipe is above

    2. I had to bake these for about 15 minutes because they were still doughy. I even made them smaller. They tasted a bit sweet for me also.

  7. How can I make them vegan? Is it possible. ? 😀

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cami, We haven’t tested these with any vegan substitutes but let us know if you try anything!

    2. Hi wonderful recipe I was just wondering can we freeze the dough and use it later on?

  8. Eating these fresh out of the oven. It’s everything I want in a cookie. Couldn’t be happier. Just a little crunch around the edges and soft and chewy in the middle. And so easy to make! Glad I made two batches of dough!

  9. I am OBSESSED with this recipe. I make them maybe once a fortnight and try to freeze 2/3rds so I don’t eat them all. It’s absolutely saved me during COVID from dying of boredom.
    Make sure you follow the recipe to a tee including the melted butter, extra yolk, room temp eggs and exact sugar measurements. To make myself feel less guilty, I do half the amount of choc chips and a smaller amount of vanilla essence which doesn’t really change the structure.
    Thank you so much for explaining all the little nuances of why things might go wrong Sally! Everytime I make these for people, they are in awe that I had made them and they weren’t Subway or Mrs Fields.

  10. Hi i added a bit of milk to the batter to help it hold its shape and it turned out great just an idea

  11. Hi!
    I was wondering the capacity of the measuring cup you used.
    Is it 250 ml or 240?
    Please reply anyone.

  12. Thank you for the recipe! They came out sooooooo good!

    1. Hi Sally i love your peanut butter cookies they turn out perfect everytime i have yet to to fine the perfect chocolate chip and im excited to try your recipe for them really soon im sure ill love them but i was wondering if i could try the melted butter trick with your peanut butter cookie recipe

  13. My cookie dough didnt spread, so i had to sppon it flat but they still taste yum! Will make some more until i perfect it.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sam, We are so glad you enjoyed the taste! When cookies aren’t spreading, it usually means that there’s too much dry ingredient (flour) soaking up all the liquid. Make sure you are properly measuring your flour. When measuring flour, use the spoon & level method. If you wish you can check out the post 5 Cookie Baking Tips to Improve Your Next Batch for even more tips!

  14. Absolutely perfect. I’ve never been able to bake a good cookie. Also a fan of the zucchini cookies with chocolate chips in them. I started baking recently and have really enjoyed using your recipes. And my sweetheart sure is enjoying eating the fruits of the labor. Thank you, Sally! <3

  15. Hi! I made these, and when they baked up, they looked nothing like yours, they weren’t soft and chewy): Help!

  16. Hi! Would these be just as yummy with white chocolate chips?? In search of a delicious nut free white chocolate chip cookie!!! Thanks!

  17. Hi Sally!

    I love this recipe and I follow it to a T. After baking, they have the crisp and chewiness I am looking for. However, after a day, my cookies turn very very soft that they break easily, and they look underbaked. Is it because of how I store them? (I just leave them in the counter lightly covered) or because of the humidity? I live in Asia and our AC isn’t always on and humidity is very high.

    1. Hi Anna! It could be the storage, but you could also try baking them another 1-2 minutes. For storing, try keeping them loosely covered such as on a plate with aluminum foil or a paper towel loosely laid on top.

  18. I’ve been making this recipe exclusively for like 3 years. I love that it goes in the fridge because we can bake cookies for two every night until it runs out!
    Tonight we swapped the chocolate chips out for chopped dates. Delish!

  19. Hi Sally!

    This has been my fave cookie recipe for years, and tomorrow we’re thinking we’ll make it into a skillet cookie for family movie night! Any suggestions on what size skillet/what temp & time, to ensure success? Thanks!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kaylin, You can bake this cookie dough in a skillet – YUM! Use the baking directions for this M&M’S® Chocolate Chip Skillet Cookie as a guide and see the recipe notes about what size skillet to use. Let us know how it turns out!

  20. Made these today. They’re really chewy and soft! Was just wondering if we can do away with the 1/2 cup white sugar? Or how to make it less sweet? With the brown sugar and chocolate, they were a bit too sweet for our taste.

    1. Hi, Anne! I accidentally left out the white sugar last time I baked these. But the cookies were still great, just noticeably less sweet.

  21. Hi. Love your recipes. When doubling the recipe or tripling- do you also double/triple the baking soda? Thanks

  22. I followed this recipe for the nth time and it is delish. I am using muscovado sugar to make the flavors of the sugar more in the caramel side. Also, when the cookies are refrigerated, it is best to heat up the cookies in the oven of microwave. That will make the cookies chewy and good.

  23. Hi Sally!This cookie recipe is perfection and is what I get asked to make the most. Thank you for it! I recently got a request to make them with walnuts. This sounds simple enough but I’m terrified of altering the recipe in any way. Do I change the amount of chocolate chunks? Salted or unsalted walnuts? Whole walnuts or walnut pieces? And how much do you suggest I add?

    Thank you!!
    Nissa

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nissa, You can! Simply replace some of the chocolate chips with chopped walnuts.

      1. Hi thanks for the quick response!

        1. Would you suggest halving the chocolate chips?

        2. Would you use salted walnuts?

        3. Same bake time?

        Thank you!

      2. Stephanie @ Sally's Baking Addiction says:

        You can use half of the chocolate chips and then the other half chopped walnuts. Either plain or salted would work – I love adding salted for a sweet and salty sweet but that is just personal preference. And yes, same bake time!

  24. Your recipe calls for 3/4 cup butter, which you translate to 1.5 sticks. 1 stick of butter is 8 TBSP which is 1 cup. What measurement did you mean? Thank you!

    1. Hi Stacy, 8 TBSP of butter = 1/2 cup, so the recipe is correct, as written.

  25. I have tried sooo many chocolate chip cookie recipes and just couldn’t find the perfect one….until now!!! This recipe is definitely going into the recipe book! Everything was perfect about this cookie! My 16 yr old daughter and I tried out this recipe over the weekend, along with your sugar cookie recipe and both were a hit (although the chocolate chip was the ultimate favorite cookie out of the two)! Thank you so much for sharing.

  26. My third time to make these cookies. Perfect everytime! I can see myself baking these everyday with 5 mouths in my household! Thank you for sharing

  27. I have been baking these cookies for a couple years now and finally decided to say thank you. These are my good to whenever I’m visiting family and want to bring something along. I use a lot of Sally’s recipes and now all my relatives think I’m some kind of master baker. Little do they know I just follow word for word and it all work out.

    Thank you sally for helping me fool the world about my baking skills and introducing me to these wildly delicious cookies.

  28. This looks like a wonderful recipe but one quick question. Can you replace the eggs with a flax egg or any other vegan egg substitutes? Thank you so much!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ramya, We haven’t tested this recipe with any egg substitutes but let us know if you try!

  29. What are the necessary adjustments for high altitude (5700 ft)?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Linda, I wish we could help, but we have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  30. Thanks for this recipe! I use it all the time and everyone loves the cookies. … I have been requested to make Peanut Butter Cookies.
    Would it be possible to bother you for a recipe just as great as this one, for PB Cookies?

    Thanks for your time.
    John

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