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. 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!

1576 Comments

  1. I like to think of you as my baking best friend, you just don’t know it yet. A friend who I can trust when it comes to anything baking. I will be making these very soon, I haven’t had homemade chocolate chip cookies in so long!

  2. I just recently made a batch of cookies and used cornstarch for the first time. I don’t know how it took me so long to stumble across that secret. Felt like it rocked my entire baking world 🙂

    1. It really is amazing, isn’t it Trish? You should try these sometime with melted butter and an extra egg yolk. The chewiness is out of this world!

      1. Speaking of extra egg yolk…I happened to buy eggs from Maine that are free-range and have two egg yolks in almost every egg. I forgot about the double yolk and got out two eggs to come to room temp. When I cracked the first one open, I was pleasantly reminded of the double yolk. It worked out really well with no waste or need to save extra egg white that is normally associated with cracking open two regular one-yolked eggs. 🙂 I used the rest of the double yolk eggs for this recipe since the cookies freeze so well. This is now my go-to recipie for the best choc chip cookies because all of the things you stated above are exactly right! My boys could even help stir. Great to make ahead and bake fresh for company. Other recipes turn rock hard in the fridge. Thank you!

      2. That worked out perfectly, Angela! So happy you found your go-to recipe for chocolate chip cookies. This recipe is my very favorite and I love to add other things like pecans, white chocolate, Reese’s Pieces, dried fruit, etc. Everyone always loves them and you are right – they are so easy to make!

  3. You’ve gone and done it again, Sally… made me RAVENOUS for chocolate before noon! These cookies look incredibly soft, easy to make and super delicious! Thanks for sharing!

    1. Good luck moving though Courtney! Moving is always exciting. I think change is a good thing. Enjoy your new kitchen!

  4. These cookies remind me somewhat of the chocolate chip cookies my high school cafeteria sold… big, soft, chewy, and full of chocolate chunks! But better, because they’re homemade. I love that you shared your “secrets” to better cookies! I’ll definitely be trying them in my own cookie recipe sometime.

  5. Oh my goodness. The HUGE chocolate chunks on top of these cookies are calling my name!! I can see why you’ve been posting so many running photos on Instagram – If I made these 5 times in 2 weeks I’d have to constantly be on a treadmill 😉

  6. So many amazing cookie secrets!! I knew the brown sugar thing and chilling the dough thing, but I never knew that adding an egg yolk increases chewiness. It’s so interesting how scientific cookies are 🙂 I want like five in my belly right now!

  7. These cookies look absolutely amazing. I love soft chewy cookies and they remind me of chips ahoy soft cookies, but I am sure they are much better!

  8. When I heard you had a new chocolate chip cookie recipe, I could not wait to see it. These look out of this world amazing. The cookie in the first picture looks so perfect! The interior looks just as soft and chewy as you describe it. Next time I make chocolate chip cookies, I will definitely try this recipe! Can’t wait!

  9. Come to momma! Love that you took these cookies to the extra chewy level, Sally! Pinning!

  10. Thank you for making so many batches to find the perfect recipe for us!! These look amazing. I love underbaking cookies to get them sof t and chewy, but I have never tried cornstarch! I can’t wait to try out your recipe.

  11. Yum!!! My poor mixer has been abandoned since March. Finally starting to feel better from my morning sickness, but now maybe I don’t need my mixer if I bake these first. I have so many choices of what to bake when I’m ready! Keep ’em coming!

  12. What great tips for making soft and chewy cookies Sally! I’m sorry, but I just can’t understand the few people who like crisp cookies??? I am getting hungry for lunch and really wish I had one of these to snack on!

    1. Haha, Mercedes, I just happened to see your comment as I was adding my own, and I couldn’t agree more! Rob’s dad loves his cookies nice and crisp, and I just don’t get it. Soft and chewy cookies are the way to go! 🙂

  13. I love when I dont need to lug out my stand mixer! I love the thing, but there’s something so satisfying about mixing by hand (and eating dough off the spoon? no. never)

  14. I’m going to have to try the extra egg yolk, I bet that makes a big difference! And I am very grateful for all your secrets:) Cookies must be soft and chewy and chock full of chocolate and these fit the bill perfectly!

  15. Sally, you are simply fantastic. I know you occasionally receive negative comments about the amount of text in your posts, but I just want to take a moment to remind you how much I LOVE your writing! I love how you tell us what each ingredient variation does to the recipe, and I love how you test your recipes again and again until they’re perfect for us. And even when I don’t have time to read all the text, I have no problem with taking one extra second to scroll down to get to the recipe.

    I cannot wait to get my hands on your upcoming cookbook. 🙂

    1. Ali, that is so sweet of you. Sometimes readers complain about the amount of text in my posts. But I type everything out so readers can be successful in the kitchen and avoid any mistakes that I made testing the recipe. So, I really really really appreciate your comment! The cookbook will be out in 1 year! I have been busy creating all the goodies for it. 🙂

  16. Sally, these look so super amazing! I’m so excited to try them–they look like perfect replicas of those perfectly soft and chewy store-bought cookies…except way better since they’re homemade!

    And I agree with Ali–I welcome all that you write because I love hearing about how you developed the recipe, why you included certain ingredients and the amounts! I learn so much every time I read one of your posts 🙂

    1. Thank you Erika, I’m so glad you learn from my writing! And yes, I they do look like the ones from the store!

  17. i love how much thought goes into all your recipes! it just makes me feel so secure when i make them! (that’s my way of saying, i don’t mind lots of text…write away!)

  18. Well, I must say, you are a Chocolate Chip Cookie Pro Baker! You’ve really done your homework with all that baking them in the past 2 weeks for us! Printing out right now!
    Oh, btw…made your Easy Cinnamon Rolls yesterday on Mom’s Day (yes, I love being in the kitchen even on the holidays)! Amazing! I make cinnamon rolls all the time and I think this was so easy to put together. You ROCK!

    1. I’m so glad you made the cinnamon rolls, Gloria! They aren’t too difficult at all, right? I love being in the kitchen any day too. 🙂

  19. I love your tips for making perfect cookies 🙂 I want to make cookies this week, I might just have to make these, they look amazing!

  20. If they’re anything like your other chocolate chip cookies then I know they’ll be the best! Can’t wait to try them! 🙂

  21. So beautiful!! Love the extra chewy factor, and using chocolate chunks. 😀 Can’t wait to see the other versions soon! 🙂

  22. Haha, when I saw that second photograph, my eyebrows actually raised and my eyes got wide. Seriously! 😉 The cookies look as close to dough as humanly possible. Thanks for all your work to perfect such a great recipe! It seems like you got the perfect chewiness…I remember being constantly disappointed by Chewy Chips Ahoy when I was a kid (I haven’t bought cookies from the store in years now, of course ;)), because they were so chewy and I wanted to like them, but they tasted so bland. I’m certain that will never be a problem with any of your recipes! 😀 Thanks for sharing! P.S. I hope Jude is back to normal 🙂

    1. Jude is getting better, Caley! Thanks so much for asking. He is still taking meds, so he is sleeping right next to me as I type this. But thank you so much for mentioning him! That was sweet of you. And yes… these cookies… chewy x1000. 😀

  23. These look delicious! I really appreciate that you only give us quality tested recipes. I wish I could help you test out these cookies.

  24. The look wonderful and I know how hard you likely worked on perfecting these, Sally! A job well done and the pictures speak a million words!

    It reminds me of the old C.I. recipe a bit with the egg + yolk and the same amount of butter (3/4 C) and that it’s melted, not creamed. Looks like you can get a soft AND thick cookie with melted butter after all 🙂

    Thanks for sharing all your tips and tricks. No doubt, it’ll be so helpful to people! And now…I want one of these gorgeous (big! bakery-style!) cookies!

    1. Knew you’d LOVE these Averie! And I was glad to get away with melting the butter. More flour + cornstarch + baking soda did the trick to have the cookies resist spreading so much, like we’ve both had happen to us with melted butter before!

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