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!

1653 Comments

  1. Hi Sally, I love all the recipes I try from your site! I tried these over the holiday and they were a hit. For me, I’d love 2 things:
    – a slightly less cake like batter / thick cookie, while maintaining all the chewy, soft goodness
    – maybe a little sea salt on top. I love sea salt choc chip cookies
    Any suggestions on executing either?
    Thanks!

  2. Hi! How much cocoa powder would you add to make these chocolate? Would the baking soda need to be adjusted? Thank you!

    1. Hi Megan! Cocoa powder is a complicated ingredient and it’s not a 1:1 swap with flour. Here are my soft and chewy chocolate cookies if you’d like to try them.

  3. Hi Sally,

    These cookies look amazing! My only question is can I substitute one cup of the flour for bread flour? I’ve always heard it makes for a chewier texture, but I’m not sure if that’s necessary with the cornstarch. Thanks!

    1. Hi Nico! You can try, but I recommend making the cookies as is especially if you haven’t tried them yet!

      1. Hi Sally, this recipe sounds like just the ticket, but I do have a question: some of the best chewy choc chip cookies I’ve ever tasted had oats in them but were a bit short of being oatmeal cookies. Could some of the flour in these be subbed for quick or old fashioned oats? I’d love to hear your thoughts.

  4. I chose this recipe as my first batch of scratch cookies ive ever made. Im super impressed with these cookies! They came out as the recipe described. I shared to to family n friends. Thank you so much for the recipe

  5. Hi planning to make them but can I substitute the cornstarch if I don’t have it. Can I use cream of tarter if I have that.

    1. Hi Jennifer, you can simply leave it out. No need to replace with anything.

  6. Could you brown the butter before mixing it with the sugar? I was hoping to add a nutty flavor.

    1. Absolutely!

  7. Hello,
    Looking forward to trying this one! Just wondering if cutting the sugar by a quarter cup would affect the recipe (other than the actual sweetness level)?
    Thanks!

    1. Hi Cindy, The sugar does help with the moisture, texture and spread. You can try cutting it by a quarter of a cup and see what happens! Let me know if you try it!

      1. Hi Sally!
        Ended up reducing only about an 1/8 of a cup of white sugar instead (didn’t want to toy with the recipe too much) and used 2 tablespoons of dough instead of 3…baked for 12 minutes…they turned out great!
        Will definitely be making these again :-)Thank you!

        Cindy

  8. Deb Armstrong says:

    I wish I could give it 10 stars! These were incredibly easy to make, and truly the best chocolate chip cookies I’ve made…or eaten! Thank you for taking the time to test these recipes out for us, explaining why you do something, and giving such good tips. I followed the recipe exactly, except I used chocolate chips since I had them. Usually I make something by the directions the first time and then tweak it to my own liking. Not this recipe. The only thing I’d add, sometimes, would be walnuts. But they are sooooo good without them that I’m not sure I’d do even that.
    I did make them about 2 T. Instead of 3. Still plenty big enough, but it made about 3 dozen, so it was worth it.
    I would like to know if I don’t have dark brown sugar, can I add a little molasses to the mix to make up for using the light? And if I use cornstarch in other recipes instead of the baking owder or with the baking powder would tht work? Just curious.
    I’ll be making these again and again. I currently have 3 large baggies full of these cookie dough balls to bake in a week. So hard not to take some out and bake them up before tht!

  9. Jackie Barnes says:

    I see why the great rating. Turned out perfect! Thought nothing could beat a good old toll house chocolate chip cookie. It does! Chewy and thick.

  10. This was our first attempt at a Sally cookie recipe. I followed the directions, although used my stand mixer to do the work and baked smaller cookies. They came out exactly as described and were delicious! The best thing for me is they were ‘poofy’ and did not fall! A winner in my book. Thanks Sally!

  11. Sally’s recipes are always great, this one is great however I prefer to cut the salt in half. The original just isn’t sweet enough.

  12. If I made the cookie balls smaller, how long would it take in the oven? Still 12 mins or less?

    1. Hi Sally, Smaller cookies will take less time! The exact bake time depends on how small you roll them so just watch them carefully and be sure to pull them out of the oven while they still look soft.

  13. I wish I could add 10 stars to this recipe!! The cookies are moist, chewy and yet super easy to make 🙂 Although my mother was a home economics teacher and also a nutritionist, I stayed away from cooking as much as I could. I became a mother myself and now I struggle and feel sorry for my son because of the lack of knowledge & experience in cooking. The outcomes from this recipe definitely gave me a confidence that I can do it! Ok, I stop being too dramatic here!! Thank you very much Sally 🙂

  14. This is really the BEST cookies I’ve ever made, and the tip of shaping the cookie dough is awesome!! It was so satisfying watching the tall cookie dough slowly melt away into a thick cookie . Thank you so much for this recipe!

  15. Hi Sally,

    Could I omit the cornstarch? I am sensitive to corn.

    1. You can leave out the cornstarch, yes.

  16. Hi Sally,

    the first time I made these cookies, I was blown away! They turned out perfectly and we not over sweet. The flavour and texture beat any store bought cookie.

    The second time I made them, the cookies didn’t flatten out during baking and I had dome shaped ‘cookies’ that had non of the chewy texture. I used all the same ingredients and measurements as before. I had decreased white sugar by 1/4 cup, but I did that also in the first batch that turned our perfectly.

    Any ideas about what went wrong? (BTW: My oven is new and great quality so I don’t think it’s the oven’s fault).

    1. Hi Geeta! Granulated sugar melts as the cookie dough bakes, which helps the cookies spread. I recommend making the cookies as written. Or if you’d like to reduce the white granulated sugar, you can cut back on the chilling time.

  17. Justine Corwin says:

    Best chocolate cookie ever! Thanks so much for sharing this awesome recipe!

  18. THANK YOU and GOD BLESS YOU for this recipe. I have been baking for YEARS and trying to find the chocolate chip recipe that rivals the best bakeries. You did it with this one. LOVE THESE. They are irresistible. Perfect taste, texture, and appearance.

  19. What is the purpose of the salt in the recipie? I made one choclate chunk batch today, put the dough in the fridge…then made a second batch with salted carmel baking chips only to realize i forgot the salt in the first batch.

  20. Hi. I was wondering if I had to use butter or can I use margarine instead. Thanks

    1. Hi Kristen, For the best taste and texture I recommend sticking with real butter for these cookies.

  21. Made these for the 1st time….best chocolate chip cookie I’ve ever made! Typically mine always go flat, these did not! Followed the recipe exactly as written, I don’t like to make modifications when it comes to baking….Getting ready to bake the oatmeal raisin next. Very happy family right now! Thanks!

  22. Can I leave out the cornstarch? Or sub cake flour? I am out of cornstarch! Thanks!

  23. Hello, Can I use arrowroot or tapioca starch in place of the cornstarch? Thanks 🙂

  24. I made these today and they really are the best, most chewy chocolate chip cookie I’ve ever tasted! My only problem was getting the chocolate chips to incorporate. A double batch only made 4 dozen cookies and I had at least half of the chocolate chips left in the bottom of the bowl.

  25. Best chocolate cookies ever .

  26. I was looking for a good chewy chocolate chip cookie recipe and found this website. I just made these cookies and they are indeed chewy and delicious! I made them smaller and shortened the cooking time. You definitely do not want to over bake. They will look like they aren’t totally done, but they will continue cooking out of the oven. I recommend this recipe and I appreciate the video instructions, too. I’m a fairly experienced baker, but it never hurts to watch the video! Thanks!

  27. Best recipe ever! Thank you!

  28. I made these gluten free by using 2 cups of almond flour 1/4c tapioca flour and 1/4c guar gum they turned out wonderful. You can’t even tell they are gluten free. Thanks for a great recipe. I will definitely try other recipes and alter them for a GF option.

    1. I’m so happy you were able to make them work for you, Nicole!

  29. Hi
    I plan to make these cookies with my son but have question regarding egg. I’m a vegetarian and try and avoid egg as much as I can. I usually replace with flaxmeal but what can I substitute egg yolk with?

    1. I have not tested this recipe with an egg substitute but let me know if you try!

  30. Stacy Calhoun says:

    I can not bake … cooking .. I’m pretty amazing at .. I swear .. lol
    I ruin precut cookies . I made these cookies and not only did your recipe not hurt my brain … they were the best I’ve ever had ❤️Thank you !!

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