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


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! 


  • 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


  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.


  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


  1. I’m sure, as a lot of the people who have posted like me, have tried a million chocolate chip cookie recipes. I was in pursuit of the perfect one ( chewy, moist, thick ), until I saw yours and tried it today. I just thought Id post to let you know, all your research has really paid off. These are the BEST Cookies I have made ever! I think it was the cornstarch that really made a difference, these will be my go-to recipe from now on, thank you so much for sharing!!!!!

  2. Alyson Barrow says:

    I made these cookies for my husband and I tonight. We had made your other chocolate chip cookie recipe and I couldn’t quite imagine them getting any better but wow! These are amazing!! Best chocolate chip cookie recipe by far, hands down. Thank you for this!

  3. Thank you SO much for developing and sharing this recipe! I’ve made these twice this weekend with PERFECT results. Everyone has loved them and said it is their new favorite cookie. Delicious.

    1. Ps. I live in a high elevation area (4,000+ feet) and had great results with the exact recipe measurements. I also used splenda white and brown sugar with great results. I used the exact same measurements and it all came out perfect. 🙂

  4. I just baked these and they were AMAZING! I think this will be my go-to chocolate chip cookie recipe from here on out. My husband has had three and they’ve only been cool for about 10 minutes. I modified it slightly with browned butter and it worked like a charm. Good work!

  5. I made these cookies this weekend for my husband and 2 boys who absolutely LOVE chocolate chip cookies. I have been trying new recipes when I make cookies for them for about a year now. These are by far…like a million miles far… the BEST cookies I have ever made. I followed the recipe exactly and they turned out exactly as you described and looked just like your pictures. A total winner in our house!! I had to make another batch that same day as they all disappeared in a few hours. The next batch I used M&Ms and they were fabulous as well. Thanks for the awesome recipe!

  6. Hi Sally!! I had to leave a message to let you know I tried these cookies and they are the BEST cookies I’ve ever made!!!! I’ve tried tons of chocolate chip cookie recipes and me & my husband always say, “yeah, they’re alright”…this is the 1st recipe he’s asked me to make again & I was happy to do it!!! The only change I made was the chips/chunks…I didn’t have any of either so I used my boys’ m&m minis instead and they made the cookie fantabulous!!! Thank you for creating & sharing this recipe, it’s now my ONLY chocolate chip cookie recipe!!!!

  7. Hi Sally, I just thought I’d let you know that this recipe is also great gluten free! All I did was substitute the 2 and 1/4 cups of flour for equal measurements of Bob’s Red Mill’s all-purpose gluten free flour and added the corresponding measurements of xanthan gum. I knew I had struck gold with this one when even the dough tasted good (normally gluten free cookie dough has a slightly bitter taste until it is baked). Thank you so much!

  8. Oh my goodness…these were THE BEST cookies I have ever made, and I have tried hundreds of recipes! Chewy, luscious, melting chocolate…it was too delicious and the batch was gone within a few minutes in my family. My first bake from your website and I’m hooked…thank you so much!!

  9. These are the best cookies ever. Period. Blow the famous NYT cookie (and every other recipe I’ve ever tried- and that’s A LOT) out of the water.

    Every single person who had tried them had said they are the best cookies they’ve ever had! The ONLY change I make is that I like to brown the butter! Thank you, Sally!!!

  10. I made these awesome chocolate chip cookies yesterday. So easy. Didn’t have to get out the big ol’kitchenaid mixer just a couple of plastic bowls and statulas. They were wonderful. This is now my new favorite recipe. Thank you so much for sharing.

  11. I FINALLY tried these cookies last night and they were fantastic! I substituted the egg for flax egg and they turned out really good. My husband took a bunch to work and said they were gone in minutes. Thanks, Sally!

  12. I used to be a professional pastry chef and about 3 years ago I lost my go to chocolate chip cookie recipe. Over the past three years I have tried literally HUNDREDS of recipes hoping to find one that came close to my old recipe. I’ve even tried tweaking recipes that I sort of liked to no avail. I just made this recipe, and I have to say that it is the best recipe I’ve tried! I may even like it better than my old recipe! 🙂

  13. Sally, I used these cookies for my holiday baking, and they were AMAZING! Everyone raved about them, and they are now one of my staples. So easy to make, and the exact type of cookie I (and most people) seem to prefer. I can’t wait to try out some of your other recipes. It’s so nice to see how you approach your blog with such enthusiasm and professionalism…thank you for all of your hard work!

  14. just made these today. My kids loved them! My four year old asked me (as he was eating one), “mom, can you make these again some time?”

  15. I made these over the weekend using a mix of semisweet, dark and milk chocolates. OMG…the texture and chewy factor on these are amazing. If I had not brought them into the office, I am pretty sure I would have shoveled one after another into my mouth until they were gone! ADORE this recipe! I can’t wait to bake them again for my nephew’s birthday!

  16. I have tried several chocolate chip cookie recipes over the years…and I must say, THESE ARE THE ABSOLUTE BEST CHOCOLATE CHIP COOKIES EVER!!!
    For every explanation of every ingredient, it just makes perfect sense. I have made these cookies several times in recent weeks and the compliments just keep coming. I follow the recipe exactly and they come out perfect every time. Thank you for introducing me to this oh-so-delicious new favorite recipe 🙂

  17. this is the hands down BEST chocolate chip cookie recipe ever!!!! I made two batches of these (and keep dough in my fridge) and everyone LOVED them!! they are sooo good straight out of the oven and are way better than the store bought toll house cookies! thank you thank you thank you!!!

  18. WOW!!!! I almost cried when I took these out of the oven, THE best cookies I’ve ever made! They came out perfect! I absolutely loved the detailed instructions, you really have to follow it in order to get the perfect cookie. I’ve never had such success with cookies and I’ve learned a lot of techniques for next time. Thanks Sally! These are DELICIOUS!

  19. This recipe was amazing! Thick chewy soft just the perfect cookies. Thanks so much Sally!

  20. love, love, love these cookies! This is the BEST chocolate chip cookie recipe I have ever made! Thank you so much for sharing!

  21. Hey Sally! I have made this recipe at least 3 or 4 times, and every time I end up putting the cookies back in the oven after taking them out at the 12 minute mark! They seem to just fall apart when taking them off the baking sheet. The ones I take out at 12 and leave, get super thin on the edges. The ones I leave in a little longer aren’t as chewy. I can not figure out what on earth is going wrong! I melt the butter in the microwave, my eggs are room temp, and this most recent batch i let sit in the fridge for 16 hours! Please help!! 🙁

    1. Hmm. I would check your oven temperature. Something’s happening in the oven. Do you have an oven thermometer? Might help to pick one up. My oven runs hot, so I’m able to control the temperature appropriately with the thermometer.

  22. Hi! Can I use this and your other cookie recipes and turn them into cookie cups or deep dish cookies then, just bake them for 12-13 min? Hoping for your answer asap! Thank you. Have a nice day! 🙂

    1. Yes. In a muffin pan, these cookies will take about 13 minutes. Other recipes will be around the same time, give or take.

  23. these are the absolute best chic chip cookies I’ve ever made!! Sprinkle a little sea salt on them and they’re more heavenly! Thanks for the recipe and tips!

  24. Hi,
    Love the recipe, but I need to make it for a large group so I was thinking of making them smaller. Like maybe 1 or 1/2 tablespoons instead of 3. Would that still be baked at the same temperature and time? Thanks! 

    1. That’s just fine! And the bake time will be a minute or two less. Same oven temp.

  25. These are my go-to chocolate chip cookies. Have made them so many times and they turn out fantastically every single time. Your instructions are so detailed. Thanks!

  26. Marianne Page says:

    Hi Sally, 

    Can I use this recipe to make cookie cups? 

    1. Yes, absolutely!

  27. These cookies are incredible! I made them last night because, for whatever reason, I *NEEDED* cookies at 9:00 pm. It’s been a while since I’ve made good ole chocolate chip cookies, so I knew it was time to make these.

    What I loved was how fast and easy they were! I couldn’t find a whisk, but that didn’t pose a problem. The prep time truly was ~10 minutes and all ingredients that I had readily available! I used mini chips because that’s all I had, with a few milk chocolate added in. I couldn’t wait, so I made 4 cookies right away and chilled the rest over night. You were so right, that chilling was mandatory! Without chilling the dough, they were still delicious, but the next morning I made the rest to bring to work and the difference was extraordinary! With the cold dough, the texture was better, and you could really taste the butter. My coworkers said these were the best chocolate chip cookies they have ever had!

    I always trust you for the best recipes, and once again you provided an incredibly easy way to make bakery-quality cookies. Thank you!!!!

  28. Hello! I LOVE this recipe but I need to make it without the dairy. My good friend is dairy free due to nursing and her baby boy not tolerating dairy.. any suggestions on substitutions for the butter? Thanks!

    1. Hi Jen! You can try coconut oil which seems to have been successful for some readers.

  29. Hi Sally! If I wanted to make these using a 1.5 tbsp. scoop, how should I adjust the baking time? Thanks! 🙂

    1. Hi Erica! The bake time will be slightly shorter.

  30. Sally,
    I love this recipe. Do I just melt room temp butter in the microwave?

    1. Yes, you can melt it in the microwave!

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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