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. We’ve always wanted a great chocolate chip cookie recipe. I’ve been on the hunt for the best recipe for years. I followed your exact directions but baked for 13 minutes. These are AWESOME! And my family is thrilled. Thanks for this recipe!

  2. After living outside the US for seven years and being afraid to make chocolate chip cookies for fear of being disappointed, I picked out this recipe and decided to give it a try. Wow!!! These turned out amazing. I used chopped dark chocolate since it’s hard to find chips in Israel, but I’ll try to find chunks of chips for next time as the chopped pieces flatten out as they melt and blend slightly with the dough. The only other thing I would change is maybe using stronger flour (as my local flour is softer than American flour) or working the dough more, as the cookies were soft and not chewy. In any case these comments have nothing to do with the recipe and the cookies were still some of the best I’ve ever had! And they bake up beautifully, perhaps even better from the freezer. Everyone that tasted them got misty eyed. Thanks so much for including weights so people in other countries can make these! I can confirm that this recipe works great with Israeli baking ingredients.

  3. I’ve made a lot of chocolate chip cookies in my day and have tried a few different recipes over the years. When I couldn’t find the recipe I wanted on Christmas Eve day I resorted to Google and came up with this. I already knew of Sally’s Baking Addiction and have found good recipes here, but this time I feel I hit the jackpot! It was indeed the best chocolate chip cookie ever! My only change, and it’s minor, but it’s just something I like in my cookie, is I add a bit of Instant Espresso powder.

    1. We loved the cookies so chewy and the best taste! I added pecans to mine, we love pecans!! I baked a pan and didn’t chill they don’t d awesome. We will bake more tomorrow. I also us d half Crisco and half butter and doubled my recipe!! Great results!!! We will make again!! ❤️❤️

  4. Hi, Sally
    The cookies turned out AWESOME!! This is a great recipe! My 10 year old daughter and 7 year old nephew helped me bake them, and they were thrilled with it!
    Perfect way to end the year!

  5. I added 2t instead of 1.5t of cornstarch. Should I start over, or will the cookies still be okay?

    1. They should still be ok! You an always bake just one cookie to test it out before you bake them all to be sure.

      1. Thank you so much, that is such a good idea!

        You’re the best of the best! These (like so many of your recipes) are my go to cookies! Thank you for sharing your talents!

  6. First of all, the texture of this cookie is amazing!! I chilled the dough for 48 hours and boom! The cookies were so rich.
    BUT I seem to have a problem with the cookies coming out extremely greasy when baked – I live in a particularly hot and humid country could this be the reason why? How can I fix this?

    1. Hi Pim, The climate where you are can certainly play a role! Next time try adding just a bit more flour to help off-set the melted butter.

    2. Jessica Smith says:

      My cookies are still a ball. They didn’t flatten at all. I followed the recipes to the letter. What’s up with that?

      1. I’ve had a little problem with that too. The dough could have been too cold so they didn’t flatten while baking since they’ve spent ages in the fridge.

        I’d say try slightly flatten your dough balls (I used my palms just to push them down) before baking just to give a head start to the spreading/flattening process while baking!

        I hope this helps!

  7. Taylor Gilmore says:

    These cookies taste amazing! They look very puffy when I take them out of the oven, but then flatten out as they cooled on the sheet. I rolled the dough into balls, then chilled for 4 hours. How do I keep them puffy?

    1. Hi Taylor, They will deflate a bit after baking which gives them those beautiful crinkly tops! My best trick however, is to roll the cookie dough balls taller, rather than wide. This little tried-and-true trick will result in thicker cookies. I do it for every single cookie I bake.

  8. Can i use this recipe for double chocolate chip cookies? Because i want to use only one batter for my chocolate chip cookies and double chocolate chip cookies. If so, how many cocoa powder should i put? Thank you.

    1. Hi Elle! Cocoa powder is a finicky ingredient and can dry cookie dough out. I recommend using my chocolate cookies recipe instead. You can use semi-sweet chocolate chips instead of white chocolate chips.

  9. Is there an ingredient that I can use to replace the cornstarch that will still make the cookie taste the same? I try to stay away from cornstarch.

    1. I use arrowroot powder in 1.5:1 ratio as a replacement for cornstarch in almost all my recipes. Works great.

  10. Love these cookies! I made them all the time when young, but lately don’t turn out and had given up.
    However, had no time for chilling, so just rolled in 1 ” balls and baked 8 min @375, cooled 5 min on the rack and they are beautiful!
    Thank you so much….

  11. Hi Sally! I’ve made these cookies before and they were AMAZING.
    I just recently finally mastered browning butter.. would you recommend substituting the butter with brown butter?

    Thank you again for all your recipes. Every recipe I have made has been a hit with my family and coworkers.

    1. I’m so glad you enjoy them, Mina! I have a recipe for Brown Butter Chocolate Chip Cookies that I think you will love!

  12. Our new favorite choc chip cookie recipe. Like that they aren’t real thick, like so many other recipes. Not too thin or too thick. Today I am making them with Aldi’s choc covered caramel with sea salt and walnuts. My hubbie is drooling, just thinking about them. Can’t make them fast enough.

  13. Just made for the first time! Came out delish! I did make smaller 1″ balls and cooked for 8 min like I saw above cooked at 350 and they came out perfect! Thank you!

  14. FINALLY!
    After trying no less than 100 recipes I have finally found the perfect chocolate chip cookie recipe! Thank you Sally!

  15. I thought I found the best chocolate chip cookie recipe until I discovered this one. This is absolutely amazing! It’s everything I hoped it would be and more! Thank you so much for this fabulous recipe!

  16. Just wondering if i can add flaxseed to this recipe? I came across your recipe with very good feedback and wondering if can replicate it as a lactation cookie?

    1. Hi Thace, I have not tried adding flax to this particular recipe. Let me know if you try it!

  17. I used this recipe to make a Sunday treat for my family and these cookies were divine! My husband isn’t normally a sugar fiend but he ate half a batch in one sitting (yikes!) Followed the directions exactly except for chilling. I had promised cookies after dinner and risked chilling the dough for only an hour and 30 mins and they still came out fabulous, perfectly thick and chewy. Thank you for sharing this recipe, my new go-to for soft chewy cookies.

    1. I’m thrilled these were such a hit with your family, Valerie!

  18. Hey, Sally
    I live in Canada and the weather is really cold this time of year.
    I wanna bake these cookies, but the last time I used a different cookie recipe, they turned out to become flat, greasy shards that had some chocolate chips sticking out.
    It tasted horrible.
    But, I am baking this for a party and want it to turn out really good.
    How do I prevent what happened before from happening?

    1. The most important thing for this recipe (besides following the ingredient list as written) is to properly chill your cookie dough! I usually make it the day before and chill it overnight. You can also see my post 10 Guaranteed Tips to Prevent Cookies from Spreading that I think you will find helpful when making any cookie recipe!

      1. Thank you, I will make sure to chill!

  19. I haven’t made this recipe yet. How do you modify it for higher altitude. I’m at 5100.

    1. I made them in Denver following the recipe and they turned out great.

  20. Chase Devereaux says:

    Made the dough yesterday, let it chill overnight and made the cookies today. Yumalicious!! Best chocolate chip cookie recipe ever!

    1. I made these cookies for my class. My students WOULD NOT stop asking for me to make them again! Hands down the best cookie we’ve all ever had.

  21. Thank you for this amazing recipe. Best chocolate chip cookies I’ve ever made, hands down!

    1. You are welcome, Crystalyn! I’m so glad you like them!

  22. Patricia Vestal says:

    Amazingly perfect !!!!

  23. Hi Sally! I want to bake these cookies for some friends to send in care packages and I was wondering if they would mail well? I love this recipe and want to share!!

    1. Hi Sarah, These cookies should ship well! This is the best way to ship cookies!

  24. Hey sally,
    I am 13 and I absolutely love this recipe! thank you so much! I bake for my family all the time and if they want cookies, this is the go to recipe! Could I add m and ms?

    1. Hi Isabel, I’m so happy to hear that you love this recipe! You can definitely use M&Ms instead of chocolate chips or even use half of each!

  25. I have my dough chilling now… I had mini chocolate chips on hand so I used those (by weight) and I’m wondering now if I should have just measured… there are a lot of chocolate chips! Hopefully they still bake up well.

    1. They should be just fine but let me know how they turn out!

  26. Monie Harshman says:

    Hi Sally! I have found the perfect chocolate chip cookie recipe. Never will I use the recipe off the chocolate chip bag again. I was wondering if I use dark brown sugar will the cookie come out a litter darker? My husband thought they looked undercooked.

    1. Hi Monie, Yes the dark brown sugar will change the color of your cookies to make them slightly darker.

      1. This recipe is amazing! The cookies came out very soft, chewy and tasted like perfection. The entire family loved them. Never trying another chocolate chip cookies recipe again!

  27. Love this recipe did one batch after 12 hours and another after 4 days both came out amazing but waiting the extra time was worth it!!

  28. My cookies taste good and are really soft, they crumble to easily after I bake them. Why is that? How should I adjust the recipe?

    1. Hi Christine, I wonder if they are under-baked? A couple extra minutes in the oven can fix that.

    2. The recipe stated 325 degrees, is that convection temp? It wasn’t hot enough for my cookies, I increased the temp. And time.
      Still delicious though!

  29. Hi Sally;

    How far ahead ani bake these cookies. I can keep them in a covered container.

    Thank you for your fabulous recipes.

    Kathy Soury

  30. Cookies came out so thick and not too greasy or sweet. Perfect! I might tweak it a little and add a bit more white sugar to help it spread just a little 🙂 BUT I was wondering how many calories are in one cookie (possibly to help my self control lol). Thanks for a great recipe!

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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