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. The best cookie recipe ever *cliche but it’s totally true! I’ve been looking for this chewy type cookies for so long, been trying so many recipes, thank God I came across your website! Reminds me of a very famous cookie store when I visited London (Ben’s Cookies). Amazing job Sally! Perfection in every bite. Thanks!

  2. I haven’t found “the chocolate chip” cookie yet (but won’t disclose how many years I’ve been trying). 

    As always, I can’t leave one well enough alone…same thing today…it’s raining & I was looking though recipes (a hobby of mine). I wanted oatmeal cookies, but liked the sound of this recipe, so I replaced part of flour with ground oats. To start, I measured 1 1/4 flour & 1 1/4 ground quick oats. Consistency seems ok…it’s in fridge. Keep your fingers crossed!  I’ll post a follow up. 

  3. I know this is an old recipe, but I just wanted to leave a quick comment. I swear by these chocolate chip cookies! They are the best chewy chocolate chip cookies EVER!

  4. just wanna say i’ve made these cookies at least a dozen times, following the recipe TO A TEE. They’re always incredible. now I can confirm that if you replace the butter with coconut oil, and eggs with 30ml of soymilk, the recipe works perfectly. i take my choco chip cookies seriously so no word of a lie, the vegan versions are just as good.

  5. For a while I had been on a quest to find the best chocolate chip cookie recipe. Once I tried this recipe, it became my all-time-favorite!! Soooooo yummy and chewy. Thanks again Sally!

  6. I make this recipe all the time but never used that amount of sugar (always thought it was too much!). I go with 130g brown and 70g granulated, and to me that is sweet enough, even when I use milk chocolate chips.

  7. Sally! These cookies are amazing! I made three batches in the past 24 hours! (I’ll be giving some away, just some!) My family loves these and the trick about making little towers of cookie dough before baking worked perfectly for me! I’ve finally found the ultimate chocolate chip cookie recipe! I’ll be using this one for years to come! Thank you! 

  8. I’ve had the same experience.. It’s all about the temperature in my apartment for me. I just wrapped the freezer bag the doughs in into a blanket and hold it close to my body  for 5 mins.. Works well! 🙂 

    Its a problem during winter when it’s just not warm enough in the apartment. 

    Summer’s just fine when you don’t have AC! 😀 

  9. Dear Sally,

    May I know what kind of chocolate chunk that you use in this recipe? I it the normal ready-to-eat chocolate bar? Or is it okay if I use chopped chocolate couverture?

  10. I have to make cookies, brownies, and krispie treats this weekend for our son’s home cross country meet. Guess whose cookies and brownie recipe I’m using. If you had a krispie treat recipe on here I’d use it too…. but I think there is really only one way to make them. Lol

  11. Hi Sally!
    I thought I would be looking for the perfect chocolate chip recipe for ages but you made it SO easy! I have made these cookies about four times and people LOVE them (especially my husband who would devour them all in about two days if it was up to him). So thanks heaps 🙂
    I was also wondering if you use a fan-forced or regular oven?

  12. Great recipe, the choclate chips incorporate better if you mix them with 1 tablespoon of the flour mixture.   I also added 1 teaspoon of instant espresso powder.

  13. I made these over the weekend. I have looked at the recipe so many times, and now I know I waited WAY to long to make them. They were the best cookies I have ever made. I think leaving them on the cookie sheet to cool/cook made such a difference. Everyone loved them. They tasted like I bought them at a bakery. I see there will be another chocolate chip cookie recipe coming soon (saw it over on the photography bog) Beautiful pics as always, by the way. I will not wait as long to try that one. Thanks again for another great recipe.

  14. 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!!!!

  15. what a great recipe! and the step-by-step photos were perfect- i am very much a visual learner! i followed all of your tips to include not completely melting the butter and leaving the dough in the fridge before baking and these made the cookies chewy, soft, and just what i dream of when i dream of chocolate chip cookies! i even added some butterscotch chips- yum! i brought them in to work today and they were a hit- thank you so much, sally!

  16. I’ve made these before with M&M’S and they’re so good! I’m planning a Halloween party with 100+ people and I’m planning on making several batches of these cookies. Up to how many batches do you recommend I make in one bowl? Two maximum per bowl? Thanks!

  17. Thank you very much for a great recipe! All the family loved it! I made them like an hour ago and they’re almost gone! Thank you

  18. Hi, what about if I want to have oat raisin instead of chocolate chips?  If I reduce the sugar, will it be affect the chewy?  Many thx

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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