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. I made 7 of Sally’s desserts for a holiday party at work and this recipe was the biggest hit. Good old chocolate chip cookies! I guess I should have just made 7 batches of this recipe.

  2. I have made these cookies multiple times, with butterscotch chips, mint baking chips, and regular chocolate chips. Follow the recipe to a tee EXCEPT I increased the bake time to 14 minutes per batch. 12 minutes left my cookies a little too underbaked for my taste, and 14 leaves them still supersoft but fully cooked through. Thanks so much for this recipe! Will try making them with white chocolate chips and macadamia nuts soon! Please post more melted butter cookie recipes!

  3. I make these cookies all the time to the point that everyone calls them “Traci’s famous cookies” (but I always throw the credit back at you). This recipe is so perfect and aside from tasting amazing they always come out looking like perfection to the point where people think they are not homemade. There is no recipe that beats this one. Thank you!

  4. I’ve been making these for about 2 years. I change up the chocolate chips sometimes, but just love the addition of the corn starch. Thank you for posting this. My boys thank you too.

  5. Just wanted to say thank you for all your recipes! I have many from your site over the years, and in the last year A TON! You are my go to site! These babies are chilling in the refrigerator as we speak and I CAN’T WAIT until your cookbook comes out with the crispy edge version :). These will be the dessert for my 3-year olds birthday in a few days as she is way more into cookies than cake. They will have sprinkles of course! Pink and Purple per her request. Thank you for sharing your passion with us and taking the time to be so detailed with your pictures, comments, and notes for each recipe. I am not much of a “commenter” but just had to say a HUGE thank you this evening :).

  6. Not Sally, but they might’ve been too warm before you put them in. I just made these and one pan ended up thick and chewy while the other came out flat, grey, and bland. The second batch held the initially warmer cookies (I separated them by temperature onto the two pans beforehand) and they spread way too early.  

  7. I live in Colorado. And I usually don’t have a problem. But I never level out my flour, I kinda keep in a a heap that way I get a little more of the flour to help keep it all together. And that usually works for me already. I always make sure my dough is super chilled and even will put the pre rolled balls in the fridge while the others are baking. I know it wasn’t super specific but maybe it will help. My sister bakes as well and we both agree sometime up here you just don’t need to be as precise as lower level altitudes. 

  8. Hi Sally
    I am from Germany and have searched for a perfect cookie recipe and found yours. And I have to say “I love your cookies”. This is the best recipe for cookies I ever tried. So I would like to thank you for the great recipe.
    Thanks, Jennifer.

  9. I live at just over 7,000 elevation. I normally increase flour by one tablespoon for each cup, decrease sugar by 2-3 tablespoons per cup, and decrease leavening by 1/4. If a recipe calls for liquid, I add 3-4 tablespoons of liquid per cup called for in the recipe. Good luck next time!

  10. I swear I have tried every chocolate chip cookie recipe in existence and this is one of my favorites! It’s even better if you brown the butter first. I add a couple tablespoons of milk to replace the lost water.

  11. My 8 year old daughter was pinning cookie recipes for me and I told her to find a chocolate chip one we could try. Yours was the lucky one and wow what an amazing cookie! I have tried and baked my share of chocolate chip cookies but this one is my new go too!  Making it tonight for the 2nd time and anxiously waiting for the dough to chill in the refrigerator. Thank you for sharing and I really appreciate your notes, tips and most of all the step by step pictures.  Thanks again from Canada!

  12. If you double this recipe, be sure to let it chill for twice as long! I made these with awesome result countless times and then when I started to double the recipe, they kept turning out so flat and greasy. But this last time,  I kept the double recipe dough in the fridge for 6 hours and they turned out perfectly as before! It’s seriously the best chocolate chip cookie recipe out there. 

  13. These are amazing. I’ve made them with chocolate chips, butterscotch chips, and this past weekend I did white chocolate and chopped macadamia nuts. On a whim, I browned the butter and WOW it totally took the flavor to the next level. These cookies stay soft and chewy for days!! Thanks for this incredible recipe Sally!

  14. I made this during the weekend and everyone wanted seconds! I made a double batch right away just because I found it was so easy to do after the first batch, and that dough was looking really.. sexy..? xD I stuck the dough in the fridge for around two days, and it didn’t quite spread like yours so they sorta tasted better than they looked (and it tasted really dang good). I flattened the balls myself before sticking them in the oven. I think it’s because I reduced the white sugar to half the amount, and since you said it’s sugar that promotes spreading + two days in the fridge = no spreading.
    But it didn’t matter! These cookies tasted deeee-vine and I will definitely be making them again (and with prolly less time in the fridge!)

  15. Made the dough and froze the rolled balls. I made mine smaller and used the Patriotic M&Ms for a July 4th party. Just baked 2 cookies for a test before I bake the party batch. They were perfect! Thick, chewy and adorable with the red, white and blue. A perfect addition to the holiday!!

  16. All time favorite chocolate chip cookies. Staple recipe. Everyone that knows me asks for these. I have never made a single batch. I usually have to triple, or quadruple the recipe just for one family get together. Love them.

  17. I have been making this recipe for a few years now and never had a complaint. They are the BEST recipe I’ve found, and I always have holiday requests to make them. That being said, I’ve been curious if there is a way to slightly adapt this recipe? I love this batter and the results so much, I don’t want to alter it too much. Would it be possible to add PB powder to make a peanut butter version, without compromising the consistency/texture? Thank you for an outstanding recipe!

  18. Hi Sally! Made these on Saturday & they are for real the perfect chocolate chip cookie! Brought a plate of these to my daughter’s new college roommates on move in day when I went by to pick up keys for her & check out the apartment. My daughter had been out of town & just today had a chance to go over & meet them. One of the girls said to her “Oh your mom was who made those bomb ass cookies!” High praise indeed Sally! 

  19. I can honestly say ever recipe has been superb. Never experienced this before. It is like a professional bakery 

  20. We love these cookies so much. I am struggling lately with them being very flat. I am confident we have followed the recipes accurately and the dough has been chilled overnight. Any advice on what I could try and do differently as we don’t want to move away from this recipe! Looking forward to your input!

  21. My daughter was always asking me to make chewy chocolate chip cookies and these turned out just perfect. We really enjoyed them . Thank you for the recipe . 

  22. Idk if I just overlooked it but I don’t see anywhere how much melted butter to use! Please someone help me out because I really want to make these!

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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