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. Hi, I made these cookies and they are incredibly good! I’m so in love with this recipe!!
    Could you please tell me how can I use the same recipe to make double chocolate chip cookies; should I use less flour because of the coco powder?

  2. Hi, I know you mix your cookies by hand but would the results of the cookies turn out the same if I use my Kitchen Aid?

  3. I tried many of your recipes and they’ve all turned out wonderful but recently none of your recipes have turned out. Cookies and cupcakes taste amazing but they deflate once out of the oven. I don’t know if its because I live in mexico and finding the exact ingredients can be rather complicated. I tried this recipe with standard sugar not white, and regualar brown sugar that doesn’t have the same dark color as your pictures. Do you think this is effecting the result of the cookies?

  4. I LOVE THESE!!!!!!! they are so thick and chewy, the texture is absolutely AMAZING. i like to put in less chocolate chips because i don’t like them too chocolaty. i’ve baked these multiple times now and i’m just addicted. I prefer these over store cookies 🙂

  5. I just baked these & I freaking love them. I had baked some like 2wks ago from a cookbook but they came out super thin and when I would try to get them off the parchment paper & foil the center would always tear a hole. I love this cookie recipe.
    Thank you!!

  6. Hi Sally, 
    Loving your blog, thank you for all these wonderfull recipes. I was looking for a good cookie recipe and I found this, I’m definitely trying them out but I just have one doubt, ¿Can I substitute cornstarch? Its just imposible to find it where I live. Thank you! 

  7. Hi Sally, I just wanted to ask about the oven temperatures given in your recipe for these Chewy Chocolate Chunk Cookies. The recipe says 325 degrees F or 163 degrees C, would that be for a convection or fan oven. I ask because I made these today and I have a fan oven so cooked them at 145 degrees C ( I usually reduce by 20 degrees if the recipe doesn’t give a temperature for fan ovens ) but they took around twenty minutes to cook and spread out quite a bit, although they were still delicious. I would appreciate your comments. Many thanks.

  8. I believe the cornstarch has something to do with it.  These cookies stay high when I make them with my cookie scoop and they have minimal spread on the sheet. 

  9. Made this today after not having baked for an entire year (no oven in our rental apartment). So easy and satisfying! Mum-in-law and husband both loved the cookies. Left out the baking powder as I didn’t have any and used dark brown sugar instead of light brown. I’ll definitely be making these again but with the right ingredients. Also, instead of 3 tablespoons, I just eyeballed the dough and rolled them into spheres, instead of the cylinders shown on the webpage. Still turned out great!

  10. Hi Sally ! I wanted to say thank you for this OUTSTANDING recipe !! But I had a quick question. Should the melted butter be cooled down to room temperature or should I keep it warm ? 

  11. This recipe did not work for me at all. I followed all the directions and when I went to take the cookies off the sheet, after cooling for 10 minutes, they were still pure dough! I had to end up cooking them for another 8 minutes and they look horrible. Will not try this recipe again. Not sure what I did wrong, unless you have to have a special oven for this to work.

    1. Were you baking more than 1 tray of cookies at a time? I always suggest baking 1 tray at a time so the cookies bake fully through and evenly.

      1. Hey! What would you suggest me to have in the settings for my electric oven :/ it has so many options like fan and double fan and whatnot and I don’t know which one to choose and what temperature to set for that! Please do reply. 
        Your’s sincerely,
        A cookie lover.

  12. Hi Sally!

    Love your blog!  Some of “my” signature desserts I stole from you.  😉

    One question – a few recipes that I have pinned, including this one, have recently been blocked on PInterest and they are telling me they blocked it because it is a suspicious link.  I have referenced this recipe 100’s of times on Pinterest and never had this issue.  Any thoughts?

    Thanks and keep the recipes coming!!

  13. I made these last night and they are PERFECT. Thank you SO MUCH for doing all of the hard work to figure out the perfect thick, chewy chocolate chip cookie that is beautiful to look at. I even love that I didn’t have to drag out my mixer to make them! Your direction were very easy to follow, and I love that you give weights in addition to measurements. I just moved to Canada from the US, and butter and some other ingredients don’t always come in easy to measure packaging. My kitchen scale has become my savior! Thanks again. I will be making this recipe often. Next time I may sub white chocolate chips and macadamia nuts. 

  14. Just bake them for an a minute or two longer than you originally did. All ovens vary, so your cooking time might need to be different than Sally’s.

  15. Hi Sally, I love these cookies. However, do you think I could substitute the light brown sugar with dark brown sugar instead? Thanks! 

  16. Love these cookies. I’ve made them more times than I can count. I have only made them with the flour “measured correctly” once and they didn’t turn out. Maybe it’s something to do with elevation? But when I just scoop the flour out of the bag, they are perfect! Thanks for the recipe!!

  17. I tried these cookies today after having fail after fail with hard cookies.  By far this is the best!! Thank you for sharing. 

  18. These are by far the BEST cookies I have ever made! Thank you so much for this!
    Sally, I would LOVE to see your take on the Levain chocolate chip cookie. I know you would execute it to perfection!

  19. Love this recipe! By far the family favorite!

    Have a quick question, I doubled the recipe but missed doubling the eggs and vanilla. Can I add them after it’s been mixed with the chips?

  20. Oh. My. Goodness.
    If I didn’t make these myself, I would not have believed the baker if he said that these were homemade, and without any kind of magic, and that there was no demonic contract involved.

    I made these for Christmas, and since we’re a huge family, I tripled the ingredients. I also added some pink gel food coloring to make them even more eye-catching, and these turned out to be the best cookies I have ever made or tasted! And on the first try!

    Subway cookies – gtfo, these are much, MUCH better!
    Thank you so so much for this amazing recipe! I will definitely tell people about your blog! 

    Can’t wait to try your next recipe! 😉

    Hugs from Germany & a Merry Christmas 


  21. Lynn, I wouldn’t reduce the butter. But you could add a couple more Tbsp of flour to help soak up some butter. Feel fee to reduce the sugar to your taste.

  22. Hi Sally,
    I found your recipe and was really excited to try it out! The cookies I ended up making had the right consistency, however, they weren’t particularly sweet- in fact, they ended up being rather bland. I did modify your recipe a little by only adding 1/2 of the called for amount of chocolate chunks and replacing the other half with butterscotch chips. I wanted to get your take on what I should do to amp up the taste factor the next time I make them- because I definitely will! Thanks so much for sharing!

  23. These are wonderful! I made one awesome change. Before chilling the dough, I made it into a log using parchment paper. I put the dough in the freezer for a quick chill. <30 min. I then sliced into 3/4 in rounds and placed on cookie sheet. I put dough back in the freezer to limit drive by dough snacking. Cookies came out perfect in 13 min at 325 degrees. Thanks for a great recipe and a wonderful wealth of recipes that I come to again and again.

  24. I cannot sing my praises about these cookies enough. I’ve always loved chocolate chip cookies, but I never really found a recipe I liked enough to call a keeper; I’d just make whatever recipe I came across. But these. These are amazing. The texture is perfect, the flavor is perfect, and it is so difficult not to eat the entire batch in one sitting. I honestly never want to make another chocolate chip cookie recipe again. These are by far the best chocolate chip cookies I’ve ever had in my entire life, if not the best cookies period.

  25. Sally, I found a SERIOUS problem with your recipe – it doesn’t make enough cookies!!  I’m making my fourth batch this week, and I’m doubling it! My husband wants to take them to work. Thank you!! Your recipes NEVER disappoint!

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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