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!

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. 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!

1740 Comments

Comments are closed.

  1. Hey Sally!
    Can u pls tell me what exactly brown sugar is ? I have tried many recipes for cakes but I have never used brown sugar
    Please help me out ..
    Thanks in advance

    1. Hi Angeline, Brown sugar is basically white sugar made with molasses. It is soft (almost feels like wet sand) and adds wonderful moisture and flavor. This is a good link explaining what it is and included tips at the bottom for how to make your own (I’ve never actually tried making my own!): https://www.thekitchn.com/where-does-the-brown-in-brown-sugar-come-from-ingredient-intelligence-215952

    1. I just baked the cookies with the kids half portion and used dark brown sugar and i dodnt read where i had to put them kn the fridge they are in the oven i hope they turn well.

  2. My family loves the cookies from this recipe. I make a double batch, freeze the dough balls (1.5 oz each), and bake a dozen at a time. There’s nothing better than a warm, chocolate chip cookie and a glass of milk.

    One question though. What (if any) recommendation(s) do you have for baking the dough into a crust for a fruit pizza? I’ve been wanting to try it.

  3. Hi Sally,

    What would be the easiest way to add a little crisp to this fantastic cookie recipe?

    1. the easiest for me is leaving them in the oven for a few minutes extra, but you need to be careful because if they get left in too long they might burn.

  4. These cookies are stupid good. I’m a novice baker, and so I really appreciated the tips along the way from Sally.

    I split up the batch and made half with 3 hours of freezing and half will be made tonight with a full 24 hours of chilling. Looking forward to seeing if there is any difference.

    Thanks again. These are freaking delicious. Saving this recipe!

  5. Lovely cookie. Perfectly chewy and chocolatey. Thank you
    Have been perusing your site recently and have tried a few recipes. Delighted by all so far.

  6. Followed the recipe exactly, they did not spread and were not chewy. They turned out like cake cookies. Not sure how everyone else had such success?

    1. Do not overcook them. They looked raw when I took them out and they finished cooking on the pan. They were not cake-like.

  7. I moved to the Philippines and had to ask the neighbor for an egg. He hands me two rather large eggs. I cracked one to find two yolks, normal sized. Would this suffice as the extra yolk?

    I haven’t baked the cookies yet, still in the chiller for overnight but the dough looks a lot better than other recipes on the internet.

  8. I’m a big fan of all your recipes! Planning on making these chewy chocolate chip cookies, but I have no corn starch. Can I use arrowroot instead? Thanks!

  9. Best chocolate chip cookie recipe ever. I am ditching all of my chocolate chip cookie recipes and only making this one from now on. My husband went nuts over these cookies.

  10. Hello, I’m getting ready to make these but want to add oatmeal. Can you help? Do I just add 2 cups of oats or do I need to adjust recipe?

  11. I made these and they came out fabulous. Is there a way to make them into chocolate chocolate cookies? How much cocoa powder would you add, and would you put in less flour?
    Thanks and all the best!

    1. So I tried it out and despite not being the best flour for this recipe the cookies are still amazing!!!!

  12. Can’t wait to try this recipe. Can I freeze for the 2-3 hours instead of refrigerating? I want to make them quickly without over spreading.

  13. Hi! I just made these and loved them! They were soft and thick! They weren’t as chewy as I thought It would be. Wanted to know for next time- can I just use more brown sugar instead of adding the white granulated sugar?

  14. I made one batch of these cookies and they came out great. The second batch was fine the first day and the next day they were as hard as rocks. What could be the cause of that?

  15. Amazing! We’re eating ours right now lol will surely recommend this recipe

  16. This is a great chewy chocolate chip cookie. The way Chocolate chip cookies are meant to be.

  17. Help!

    I refrigerated the cookie dough overnight and now can’t get it out of the darn bowl! It’s so hard…what next!?

  18. I don’t normally post comments, but this seems worthy of sharing. My 19-year-old daughter just said, “Mom, these are the best cookies I’ve ever had. They are like Audrey Hepburn in a cookie.” And she’s right. They are so good.

  19. I just used this recipe and they are some of the best chocolate chip cookies I’ve ever made! My husband absolutely loves them! Thank you so much for the great recipe and all the helpful hints!

  20. I’ve been baking cookies since I was little and these are top of the list, one of the best cookie recipes of all time! They turned out PERFECT. I topped mine with Maldon Sea Salt once they were out of the oven and I wouldn’t change a thing!

  21. I’ve been looking for a great chewy chocolate chip recipe and I’ve finally found it!! Normally cookies are too cakey or crispy, but these cookies are the perfect CHEWY texture and taste bakery made! Thank you for this recipe!

  22. Love this recipe! I’ve made it probably 20 times! I get compliments on it anywhere I take them. I have found if you mix the chocolate chips into the wet ingredient before adding to the dry, it is MUCH easier to mix everything. Also rolling out the balls BEFORE you put in the fridge makes that part much easier too and doesn’t seem to effect the baking.

  23. They are really soft and chewy cookies but way too sweet. Next time I’m going to half the amount of sugar and see if they turn out better. I used dark chocolate chips and I’m glad because the bitterness of the dark chocolate helped offset the excessive sweetness.

    They’re really good cold too, we keep our cookies in the fridge and these are still super soft and chewy.

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