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!


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.
  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.

Cookie Cake

See more cookie recipes.

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


  1. 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!

    1. That’s is great, Lauren! I’m so glad you love these. I must try them with browned butter. Yum!

  2. I made this recipe today and my kids love them! My eldest said their the best and would definitely have them for his school lunch. Thank you for sharing your recipes. I would certainly try the others. Your blog is an inspiration! Congratulations! 🙂

  3. I don’t have parchment paper (or silicone) will this make a difference? And also, do you have a recipe for chewy gingersnaps?
    Thanks 🙂

    1. Hi Diana – a silicone baking mat is strong prefered, but they may be made without one. Here is a recipe for my soft chewy gingersnaps:

  4. Holy pillows of deliciousness, Batman. They are about done cooling on the baking sheets, but i have already INHALED two of them. Yuuuuum.

    1. I love hearing that. 🙂 Thanks Rosie! Glad you like them.

  5. Looks so delish, thanks for sharing- quick question, I only have sticks of margarine on hand…do you think this will affect the recipe at all if I substitute? Thanks again 🙂

    1. Hi Kimberly – you may use margarine instead. Shouldn’t be a problem.

  6. I have made these 5 times in the past two weeks….first to try them, then to bring to a party, give to new neighbors, and for my daughter’s kindergarten class. They came out awesome every time!!! For the last batch, I split the dough in half at the end and did half with chocolate chips and the other half I added some cocoa powder (until the dough looked dark brown) and white chocolate chips. Both were delicious! I especially like having a recipe that is a mix by hand so my daughter can help more. She loves to whisk the butter and sugar together. 🙂

    1. I am so glad this recipe is such a big hit, Carolyn! And that your daughter is able to help. I love cookie recipes that I can mix by hand. And the chocolate version sounds incredible!

  7. These look absolutely delicious! I can’t wait to try this recipe out!

    1. Thanks Tenns! I hope you enjoy them. It is a favorite cookier recipe of mine. 🙂

  8. Hi Sally!
    Thanks für this delicious recipe! I love it!
    I will share this recipe with my Austrian and German blog-readers 🙂

    Kind regards from Austria, Renate

    1. Hey sallly! When baking the first batch of cookies, can i put the rest of the dough balls in the fridge? How long should they be inside and how long do i re-thaw them again. I live in a really hot and humid climate so refrigerating them helps me control spreading but unsure on how long to do it

      1. Hi Kris! You can keep the remaining dough balls in the refrigerator as the 1st batch bakes. No need to thaw them/bring to room temperature before baking. Straight from the refrigerator to the oven is just fine. I’ve refrigerated them (covered lightly) for several hours before and it’s no problem. They bake up extra thick that way!

  9. Hey I made these last night and they were awesome! I did make one small change because I was short on time and thought i’d let you know. IDK if anyone else has said this, but I actually put my dough in the freezer for about 40 minutes then shaped them and put them in the oven. I also sprayed my hands with pam before shaping them and they turned out great! I also left them out on my counter all night and they are still soft! I will be making these again! TU for the recipe!

    1. I’ve done that before too – freeze the dough and then bake. Glad it worked for you and you loved them!

  10. Love these cookies, I could eat a batch myself RIGHT NOW! Thanks for linking them up with What’s Cookin’ Wednesday!

    1. Thanks Karly!!! I love What’s Cookin’ Wednesday. I got a ton of inspiration from them. It made me hungry to scroll through it all 🙂

  11. Just made these – amazing! So tasty; something I’ll definitely be making again. Thank you! x

  12. Honestly would definitely advise you to double this recipe they disappear so fast you won’t even know what happened to the supposed 16 cookies you made lol. Sooo soft, thick, amazing. This recipe is it. Don’t even bother with others.

  13. My dough is in the fridge and it’s just too pretty. I can’t wait for tomorrow when they’re gooey and warm! I just posted a picture of the dough on instagram, well done Sally. Thank you for the recipe:)

    1. I hope you love them, Isabella!

  14. Shannon M. says:

    First off, I love that you wrote out explanations for everything in this recipe! It just helps everything to make sense.
    Second, I made these yesterday morning, refrigerated them all day then baked a few for my husband and I after the kids were in bed and OH MY! These were everything that you promised; soft, chewy, delicious…my husband said “You better not lose this recipe!” LOL I found it on Pinterest and made doubly sure it was pinned! Thanks so much for giving me our new favorite chocolate chip cookie recipe 🙂

    There wouldn’t be a problem with doubling the recipe, would there? Thanks!

    1. No problem doubling the recipe! That’s a good idea, too. 16 cookies sometimes isn’t enough! So glad you love them Shannon! What would we do without Pinterest??

  15. Sally!! You are amazing! How can I ever thank you for these wonderful cookies!! Your instructions and tips are wonderful. I tried these last weekend and they are almost gone from the freezer! Nothing better than a good cookie, and you have cracked the code. Thank you!

    1. I’m so glad you love them, Kasey! I have a freezer full of these! Thanks for reporting back about them. 🙂

  16. I made these a few days ago and for the first time EVER my cookies came out perfect!! I have destroyed & wasted several batches of cookies for YEARS and these came out exactly like you said! Husband was even shocked I pulled this recipe off! lol.

    Thanks for sharing this recipe! It is being saved, pinned, AND printed!

    1. Now that’s pretty awesome to hear! Thanks for pinning and so glad you love them!

  17. Thank you for helping to finally master the choc. chip cookie!!

  18. These cookies are yum!!! I made this twice now and they are the kid’s new favorite. My son said they’re the best! I also made your cinnamon rolls. Another delish treat for the family. Thank you for sharing your recipes. :). I need to try your cakes next time 🙂

    1. Those are two of my favorite recipes. 🙂 Thanks Rhoda! Glad you love them too.

  19. These cookies were amazing, everything you promised them to be. I can’t wait to make more, can this recipe be easily trippled? Or do I need to make my batches separately?

    1. Hi Patrice! This recipe can definitely be doubled or tripled without a problem. So glad you loved them!

  20. I just made these for my 11 year old daughter and her friends and they are a big hit!! Thanks for the recipe. I have been looking a long time for a cookie like this! =)

    1. I’m glad everyone loved them, Tina! Thanks for reporting back.

  21. Hi Sally! Great cookies, just made my first batch and they’re totally yummy ! =) Small concern, the taste is a bit too buttery for me, and I feel like it might have been the way I melted the butter… do you use water bath, microwave, just in a pot? also, how many gram is one and half stick? I used 250 gram sticks…
    Thanks! =D

    1. Hi Alexandra – 3/4 cup of butter is approx 170 grams. It sounds like you used a bit too much butter for these. I’m glad you liked them though!

      1. Oh wow, yes! way too much butter! Thanks, I will redo them soon =)

      2. Just redid the cookies with the right proportions this time. OMG they are really really the best. 😀 Thank you!

  22. I cannot wait to try these cookies! I’m sure they will be just as amazingly tasty as all of your other recipes. I love all of your chocolate chip cookie recipes Sally! They are my go-to for baking and I’ve recommended your blog to all my family and friends 🙂 I can just taste their chewy thickness right now. It’s making me hungry! You are a really good blogger….I hope you know that. You are so sweet and personable and I feel like you’re an old friend.

    1. Thanks so much, Maggie – that means a lot! I’m glad that my blog comes off as personable. That’s my goal. I hope you love these cookies!

  23. I happened upon your site while in search of an ooey gooey chocolate chip cookie. My son and I made the batter today and froze most of it for baking on father’s day. But, we felt obligated to bake a few to make sure they were going to be good enough to share! I think I have found my new go-to cookie recipe!! So nice and chewy. Thanks so much for sharing the recipe!

    1. That’s great, MJ! This is my go-to recipe as well! Love how chewy they are. Thanks for reporting back!

  24. Just got hooked on Pinterest and…. now also on your cookies! Made a batch last night and baked 8 this morning. They are just too good! Thanks!

    1. Beware of Pinterest, it will suck you in! But I wouldn’t trade it for the world, I”m addicted! So glad you loved these!

  25. Hi Sally! These cookies are sooo good! I’ve made them once before, and am planning to make them again, but is it okay to use dark brown sugar, instead of light? We have almost a full bag of dark brown sugar, and I don’t really want to buy a whole new bag. Thank you!

    1. Hi Kelsey – yep, you can use dark brown instead of light. In practically any of my cookie recipes – you can use either!

  26. They tasted great!! But my cookies were too thick they didn’t really spread out.. Ended up looking like scones. Any idea why?!

    1. Hey Lisa! Hmmm… are you at high altitude? I had a reader tell me that her cookies didn’t spread much at high altitude. Were they hard or soft? I’m wondering if you overmixed the dough.

      1. the first time i made these they were TO DIE FOR!!! made again today but doubled the recipe and they were not soft and chewy gooey like the first batch i made.

  27. Oh my goodness, these are fantastic! Your pictures are gorgeous as well, I just discovered your site a few days ago, and I’ve been browsing recipes ever since. I made a vegan version of these, and posted the results on my blog. I have been looking for a cookie like these for years, thank you so much for posting the recipe!

    1. Hi Dakota! I can’t wait to check out your vegan version of these. So glad you tried them out. Thanks for the compliment on my photos!

  28. Goodness gracious these cookies are fantastic!
    I made them last night for my family and they were gobbled up so fast..I’m already planning when I can make them again 🙂
    They truly are the best chocolate chip cookies ever!

    1. Thanks Lexie! Sounds like you and your fam love them as much as I do 🙂

  29. I just made these delicious cookies for my dad and my boyfriend… Needless to say, they loved them! I used mini chocolate chips and the cookies were so delicious! My boyfriend said that they reminded him of being a child, and that statement alone makes the cookies worth it. Keep up the delicious recipes!

    1. That’s wonderful Rachel! So happy these cookies were loved and brought back some feelings of nostalgia. 🙂

  30. Sally!!! I just made these and let the dough sit from 3 pm-6am. I’m so excited to send them to my boyfriend who’s overseas on deployment for his birthday!! He lives choclate chip cookies and I followed this recipe to a t! Will let you know how they turn out. Found your site on pinterest!! Sooo happy I did! You are so creative and make some great stuff! Thanks for posting!!

    1. Ali – what a sweet girlfriend you are! I hope he loves them. What would we do without Pinterest? 🙂

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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