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 on baking sheet

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 a pink 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.

chewy chocolate chip cookies with M&Ms

Bonus: try them with half M&Ms and half chocolate chunks!

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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.

slice of chocolate chip cookie cake on a white plate

See more cookie recipes.

collage of 3 chewy chocolate chip cookie images including cookie dough in a pink bowl and cookies on baking sheets

Chewy Chocolate Chunk Cookies have been pinned on Pinterest over 1 MILLION times. My most popular recipe!


Comments are closed.

  1. Hello! This recipe sounds terrific. If I wanted to make twice the number of cookies, would it work to just double all of the ingredients and prepare it all together following the same instructions?

    1. Yes, exactly.

  2. My daughter says it’s a five star review with the comment, “cookies so gooey and good that you don’t mind getting your fingers dirty.”

  3. Leslie Wiltbank says:

    I’m really trying to figure out why my cookies didn’t turn out as well as I was hoping. I followed the instructions to the letter, chilled the dough overnight, and made “tall balls”. The cookies turned out really grainy, a little greasy, and almost gooey in the middle. I made 2 TBS balls, and baked them for 10 min. and cooled for 10 min. I just can’t figure out why they’re so grainy 🙁 The dark brown sugar also made them really dark and changed the flavor. I gave some to my neighbor and she thought they were caramel.

    1. Hi Leslie, If you try them again I recommend mixing your butter and sugar together for longer in the beginning. If the cookies turned out grainy it’s likely from that first step – mix until the sugar and butter are completely smooth! You can also use light brown sugar if your dark brown sugar is too dark.

  4. I made this recipe the other day. I followed all the instructions to the “T”. I weighed out all my ingredients and chilled them like the instruction say to do. I even chilled them again after I rolled them into balls. But, through all my efforts the cookies spread out way to thin. they were a greasy mess. I am not sure what I did wrong. However they tasted amazing. I want my cookies to look as good as they taste and these did not fit that description. Any help or tips would be appreciated.
    I would also like to add that I have loved all of your other recipes for a long time and use them frequently, so again, I am not sure why these did not turn out looking as pretty as they do in your book.

    1. Hi Tina, I’m so glad you still enjoyed the taste of these cookies. I recommend taking a look at my post 10 Guaranteed Tips to Prevent Cookies From Spreading to help you troubleshoot. I hope you find it helpful!

  5. Followed recipe and they turned out great! I did bake for an extra 3 minutes as I like my cookies a little more done. They turned out lofty, chewy, with a nice crisp on the edge! Thanks!

  6. These are incredible. Next time I will use more bitter chocolate chips because my milk chocolate ones were a bit too sweet. I ended up cooking them quite a bit longer than recommended because I like them crisp AND chewy. They turned out perfect

  7. While this recipe is good, I found it exceedingly difficult to portion the cookies out after refrigeration. I had to wait almost an hour for the butter to soften enough. Second batch I did, I rolled them before refrigerating, that way I only had to pop them apart.

  8. Hi Sally. I just made these this morning. I kept my dough in the fridge overnight. But my dough wasn’t crumbly, it was super sticky and stuck to my hands so badly I couldn’t roll them with my hands and just dropped them with a spoon which I guess may have caused them to spread out. I wonder what I did wrong.

    1. Hi Lori! Thanks so much for trying these. I actually have something that will be very helpful to you for this recipe and any other cookie recipes you try in the future. I recommend taking a look at my post 10 Guaranteed Tips to Prevent Cookies From Spreading to help you troubleshoot. There’s a lot of information in that post that can help for next time.

  9. I just made these and they are by far the best cookies I’ve ever had, thank you! The only difference is that I used milk chocolate chips!

  10. Is it okay if i use 2 eggs instead of 1 egg and 1 egg yolk? Thank you.

    1. For best results, I recommend following the recipe as written. The extra egg yolk provides extra chewiness and richness without adding the extra liquid from the 2nd white.

  11. Thank you so much for the great recipe! I really enjoyed it, and so did my kids! The cookies were really chewy and perfect. Thanks!

  12. Earl Williams says:

    This is one of my favorite cookies from Sally. Love eating them cold. Next time I will add nuts to this mixture.
    Thank you Sally

  13. I made them today, and these cookies are the best chocolate chip cookies I’ve ever had! I can recommend this recipe to anyone that’s looking for an easy fool prove recipe. Enjoy….

  14. Bonnie Harding says:

    Sally, this is the third thing I’ve made of yours in under a week! I have to say when I am looking for a reliable recipe I go straight to yours! I have multiple printouts of your recipes as well. You are truly talented!! Thank you for sharing your gift!

  15. Another family favorite! Thank you!

  16. Nicole Dishman says:

    This is my second time making these cookies. I accidentally put egg white instead of the yoke. It’s not chilling. How can I fix this? Will it matter?

  17. The worlds best cookies this is the greatest recipe I have had for chocolate chip

  18. Sally, I appreciate your recipe. It’s the best. My question is, how can I preserve for 3-4weeks without putting in the refrigerator.

    1. Hi Sarah, Cookies stay fresh covered at room temperature for up to 1 week. To keep them for 3-4 weeks you should store them in the freezer. See the recipe notes for details.

  19. Hi Sally! Just freaking out here. Is there such thing as overmixing this dough?! I mean it was so hard to mix the flour in the wet ingredients I even broke my spatula and incorporating the chocolate chips is another struggle. So now I’m so worried I might have mixed it too much in the process of putting the chocolate chips! Oh and another blooper, I realized I put all bitter sweet chocolate chips in it and decided to take out some after an hour of chilling. So I took half of the bittersweet and replaced them with milk chocolate ones. Am i gonna mess this up?? Thanks! Send help!

    1. Hi Diana, This should be a very soft dough before you chill it. If you watch the Sprinkled Video in the post above you can see how the dough should look once it all comes together (starting about the 4 min 20 second mark). Make sure you are measuring your flour correctly (spoon and level) so that you aren’t getting too much!

      1. Hi Sally! Thanks! They actually turned out so good and were gone in a few hours! The perfect recipe indeed!

  20. My very first job ever was a baker. I’ve had a passion for it for years and chocolate chip cookies is what started that passion. Also, as a disclaimer, I very rarely ever rate/comment on recipes.. but seriously felt the need. This is by far, my favorite chocolate chip recipe ever! They were sooo perfectly delicious!! I made one small tweak and that is only because I only had one egg so I added 1/4 cup of sweetened condensed milk instead of the egg yolk.. but typically that doesn’t change the results to much.. at any rate…these are fantastic and thank you sooo much! This will definitely be my new go to!!

  21. I was capable of making some incredible cookies thanks to the recipe! I had your recipe as a base and changed a few ingredients here and there. Reduced the sugar to 1 cup of white sugar with 1 1/2 teaspoons worth of maple sugar since I didn’t have any brown sugar. And then browned my butter which I had heard would make them really good but I never realized it had such a difference in taste! All in all I’m very happy with the recipe and will make them again!

  22. I was part way through making these with the help of my toddler when I found my plain flour had weevils! Ew! I used spelt flour instead and they came up a treat. I also used coconut sugar instead of brown sugar with no discernible issues. Hands down best recipe ever.

  23. Best chocolate chip cookies I’ve ever had/made. Thick but soft and so chocolatey!

  24. I made a batch of these today and have now sworn off all other chocolate chip cookie recipes… THIS IS THE ONE. Thank you, thank you, thank you a million times over for this one.

  25. Agreeing with nearly everyone else here. These are the best chocolate chip cookies out there. And I’ve tried many over the years! No need to ever search for another recipe again. Thanks Sally.

  26. This is the first type of cookie I ever baked. These are so yummy and not overly sweet. My husband and my co-workers loved these.

  27. Hi, im really looking forward to making your recipe but wondered if its plain or self-raising flour?

    1. Hi Daisy, All purpose is plain – not self rising. Hope this helps!

  28. OMG !!! These are the best chocolate chip cookies I have ever made and eaten. So good I didn’t want to share (but I did). Recipe is easy to follow and I love that Sally tells you why to melt the butter and why to add an extra egg yolk. My father in law (a real cookie connoisseur) thought they were the best cookies he had ever had.

    Sally’s website is my go to site for all baking recipes. Her pumpkin pie recipe (with a pinch of pepper) is amazing. Always a hit at Thanksgiving. Thanks Sally for sharing all of these delicious recipes.

  29. Heyy! I made this recipe, and everyone loved it. Im however not that big a fan of the taste of brown sugar. If I exchanged the brown sugar quantity with the white, and vice versa will it turn out okay? The texture was perfect, and i just want to taste the brown sugar less.

    1. Instead of waiting for the dough to chill in the fridge for 2-3 hours, would I be able to freeze the dough for an hour for the same concept of chilling the dough?

      1. Unfortunately no. The dough does not chill evenly this way. (Trust me, I’ve tried endlessly!)

  30. Hi Sally! My husband and I use your recipes all the time and love them. Quick question, we are in guatemala and brown sugar isn’t really a thing here, but panela is. It’s basically just a block of molasses. Do you think grating that and adding that into the white sugar would drastically affect the outcome?

    1. Hi! I wish I could help, but I’m honestly unsure of the outcome that way. You can definitely try it and let me know how it goes!

      1. They turned out beautifully! Panela has a stronger molasses flavor with a teensy bit less sweetness, because it’s not added to sugar the way the brown sugar in used to is. However I love that flavor so you know, cool beans. This is absolutely going to be my base cookie recipe, they’re incredible. Any tips on adapting this recipe to include fruit? Maybe more flour? I’ve been looking for an awesome base cookie recipe to adapt depending on availabile ingredients. We’re (newly) American expats in Guatemala living at a pretty high elevation, so every bake is a scientific experiment at this point!

        We live and die by your strawberry chocolate scones btw! We adapted it a tiny bit for high altitude and recently added white chocolate chips and cacao to make it chocolatey.

      2. If I exchanged the brown sugar quantity with the white, and vice versa will it turn out okay?

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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