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!

1661 Comments

  1. Hi Sally! First of all, i tried both your Soft & Chewy Oatmeal Raisin Cookies and your Super-Chunk White Chocolate Macadamia Nut Cookies and everyone LOVED them both. Even my boyfriend, who doesn’t usually like sweets said the white chocolate macadamia nut cookies were the best cookies he’s ever eaten. And my dad, who usually doesn’t like raisins, can’t stop eating the oatmeal cookies! THANKS SO MUCH!

    Anyway, i was wondering, if i were to make these chocolate chip cookies much smaller, like 1 tablespoonful instead of 3, what is your recommended cooking time? 

    Thank you Sally, i can’t wait to try these babies out!

  2. This recipe is wonderful, and I get SO many compliments every time I use it! Just wondering if you’ve ever tried to make them vegan? I have a pretty good egg replacement powder and will hopefully find some vegan butter. Has anyone tried to vegan-ify this recipe? 🙂 

    1. I haven’t tried completely vegan, but I have wondered the same thing. Using Earth Balance butter flavor baking sticks doesnt change the cookie at all, but those infernal eggs! I have egg replacer but haven’t tried it yet because I am not always a fan of it. I have used flax eggs in other cookie recipes and they, how shall we say, lost some of their charm. Still pretty good, but not great.  If you try something, I would love to hear how it works for you. 
      Alicia

  3. Hi! I just tried your recipe, and it did turn out really great! I prefer it to be a bit sweeter, though, and 12 mins at 165 C was not enough for a bit crunchy exterior, so I had to raise the temp a bit and prolong cooking time. Great recipe, though!

  4. Yes, i use margarine and they turn out perfect every time. the butter just makes it more stiff in the dough. But all you have to do is chill it and it will turn out amazing.

  5. This is my all-time favorite cookie recipe. I keep meaning to try some of the variations but I like the original so much that it hasn’t happened yet.

    Using my heavy, light-colored pans and parchment paper, and with my particular oven, I find that the baking times are a hair too short; I like an under-baked cookie but it’s just a little too under, so I usually go to about 12.5-13min. I tend to pull them just when they start to get a little golden at the edges as shown in the pics, or just before, and for me that doesn’t typically happen in the listed 11-12 min window unless the dough is soft, and then they spread a little more than I like. Again, this could very well be due to my equipment.

    I also find that they stay thicker when baked from frozen, in which case I bake for closer to 13.5-14min with great results.

  6. I never post comments on blogs, but I simply MUST tell you that this is THE BESTEST recipe I have found for chocolate chip cookies, and I have tried more than a few.  None of the other recipes tasted quite right, like the cookies I remember from my childhood. I dont make them exactly as written, since I dont have the patience to wait for them to chill. (neither does my husband, and he is one who asks for them. Ha!) However, since I keep my chocolate chips in the fridge, it cools the batter down just enough and they come out beautifully every time. This is not just my go-to recipe, this has become my *only* recipe for chocolate chip cookies.  Thank you so much for sharing!
    Alicia

  7. Jen, here’s a little trick: add 1/4 cup more flour. This will help bulk up the dough and soak up all that melted butter. Also, try letting the melted butter cool a little before stirring in the sugar. These should help!

  8. Holy moly! I have literally made three batches of these in three days. Hands down my go to chocolate chip cookie recipe now, and my boyfriend can’t get enough. 

  9. This is hands down my favorite cookie recipe.  Yesterday my husband asked for peanutbutter chocolate chip cookies.  I was a little worried I would not be able to make a cookie as good as these with peanutbutter.  Good news is I added 1/2 C peanutbutter to this and it was amazing!

  10. This is the best chocolate chip cookie I have ever made. My husband who doesn’t like chocolate chip cookies at four in one sitting. Definitely a keeper!

  11. Hi Sally,

    First, would like to thank you for your wonderful recipes and tips. I now have something to be proud of. Haha. I dont know how to cook, even a simple dish, so imagine the look on my family’s face, when they have tried my lemony blueberry cheesecakes. Instantly, I became the famous baker in the family. All thanks to you

  12. I love this recipe, have followed it many times and the cookies turn out great! 
    In the UK with a fan oven it turns out great, however now I’m in Japan with a microwave/oven I had to change the baking temp and time a little. I tried at 170c for 15 mins, was quite undercooked, very pale and a bit doughy. I put it in for longer at 190c until it turned a bit brown on the top, and they turned out nicely.
    It seems for a not very powerful electric oven, it needs to be a higher temperature for a longer time.
    Managed to find all the ingredients no problem here!

  13. Kudos on providing ingredient weights.  This makes the recipe much more reliable.  My cookies turned out exactly as described, thick and chewy.  But honestly, I found the overall flavor of them to be bland and lacking “something”.  At first I thought it was vanilla, but with two tsp in the mix I don’t think that is it, so I’m not sure how I would fix that.  

    1. I added  1/2 cup of chopped walnuts to the dough  and it turned out to be great cuz like u i found my cookies lacking a cetain taste and the nuts did it for me 🙂 hope i helped

  14. I know this is an old post but i just wanted to thank you so much for this recipe, I spurged on some high quality vanilla extract and made four batches of them for my sister-in-law’s baby shower. I went with a mini sized ones so they’d fit inside small mason jars and everyone thought it was the cutest thing… and they tasted so fancy so I told them I got them from an expensive artisan bakery (which they all believed!!!)

  15. I did them yesterday, they were fantastic as always ! I was always a bit disappointed because they’re never as good as just out of the oven, but I discovered that you can heat them in the microwave for 30s, and they will be soft and chewy again 

  16. Hi, this recipe is by far the best cookie I have ever made. But I have some questions. 
    1. I followed the recipe to the T but mine was a bit cakey rather than chewry. 
    2. My cookie didn’t spread out at all, I had to pressed down with a spoon during baking and also after baking but still can’t achieve what you have. Crinkle top with thinner edges crispy side. Please help me as I want to make more for my wedding.

    Many thanks !

  17. i’ve made these cookies twice now! they are always fabulous, get huge compliments. the only thing that i’ve noticed from making them is that i always need to extend the baking time.

    thank you for the recipe!

  18. Fantastic. Finally.
    Tried this one the other day after other google recipes didn’t come out just quite right. They were only soft on the inside, the outside was crispy.

    But THIS. THIS is what I was searching for! This texture! This TEXTURE!  Soft outershell! Super chewy inside!

    It came out perfect in my very first try, and I’m pretty new to cooking. Bravo to you!
    (I used dark brown sugar instead of light brown – I guess it doesn’t matter too much?)

    In any case, thanks for the recipe. Will be looking for other stuff on your site. Hope I won’t get diabetes too soon.

  19. Loved this recipe though I did a lil tweak that came out awesome! I did half melted butter and half melted coconut oil.  AWESOMENESS 🙂

  20. These are the most amazing chocolate chip cookies EVER!  I asked my friend, who is a baking expert in my eyes, for a great recipe, and voila…she gave me this one. My husband is not a sweets guy, but he said these cookies are incredible and then proceeded to eat 3 of them. Sally, thank you for sharing your expertise! I just ordered your cookbooks and can’t wait until they arrive!

  21. When making chocolate chip cookies with melted butter in the past, I had that same problem with the chips not sticking to the dough. I added the chips the dry ingredients so they get coated with flour. Somehow that solves the problem! Can’t wait to try this recipe!

  22. I’ve made these dozens of times now (I think I’ve even posted before), and I love the recipe. It took a bit of practice to get the temperature and time right, though. I usually do 12-13 min at 325; they were often a *little* less thick than I wanted, despite chilling the dough and rolling them oblong, and over time I started to think they tasted a little too greasy and under-done. Not bad at all, mind you, but just not quite right. Most recently, I accidentally set the oven to 375 instead of 325, and I pulled them after 11 min. They were a bit more cooked on top and I was afraid I’d ruined the soft-baked texture, but it was actually my favorite batch, by far. They *were* a bit less soft-baked, but the flavor was considerably better and they stayed much, much thicker (even though I rolled them in regular, round balls). Next time I think I’ll try 11 min at 350 and see if I can’t get the flavor and thickness I like with the softer texture.

    They’re definitely best if you allow them to cool to room temperature, too. I expected them to be phenomenal warm, but cooled was the way to go with this recipe, at least for me.

  23. My sister has sworn by this recipe for a while now but the mandatory chill always intimidated me. I finally gave these a go this week and am kicking myself for waiting so long. They are fantastic and definitely worth the extra planning and waiting. Thanks for sharing this recipe. I’m already excited about making them again!

  24. I never made cookies this good before. I chilled my
    Dough overnight and made them for dinner the next day.. A MAZING!!! I made chocolate chip and peanut butter cookies. Insanely delicious. I’m so ready to try more of your recipes. Thank you!!!!!!!

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