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!

1627 Comments

  1. How much butter do you use?!

    1. 3/4 cup (1.5 sticks) as the recipe states.

  2. The chocolate chip cookies are the best. You nailed it, crazy cookie lady! You should be very proud. I could not wait to chill them so I had about six baked at 350 for 12 minutes and cooled them for about 30. But the morning cookie will be the real test… Although I won’t hesitate in saying I’m sure these will become the house favorite.

    xoxo!
    Ilenr

    1. A household favorite – that’s so great, Ilene. 🙂 Glad you love them!

  3. I made these cookies last night and I was super excited with the texture and consistency since it was the first time I’ve made chocolate chip cookies that didn’t turn out like pancakes!! Thank you for sharing all the tips and tricks. 🙂 However, one thing I can’t ignore is the buttery taste and oiliness of the cookie when eating. I followed the recipe exactly. Is there a way to use less butter so that buttery taste is not so noticeable?

  4. Idea for extra egg white!!!! 🙂 Just read on pinterest a beauty tip for acne breakouts and acne acne scars. Mix the egg white with lemon juice and then put on your face like a mask. Peel off when dried. 🙂 Preferably do this multiple times a week for best results but hey doing it once could make yout feel like you’ve had a mini spa treatment. 🙂 I’m making these cookies tonight! So excited to try them. Thanks!

    1. What a great tip, Chris! Thanks for sharing – I may have to try it!

  5. AbSoLuTeLy AmAzInG!!! You are a genius 😀 Thanks so much for putting this recipe out there!

  6. I just discovered your blog on pinterest and I’m in love!! I have been looking for a good chewy chocolate chip cookie recipie. I can’t wait to try this one! Thank you!

    1. Hey Casie! SO glad you found my blog. I love Pinterest! What would we do without it? Enjoy these cookies!

  7. I can’t lie I was skeptical at first… BUT I can’t believe how incredibly awesome these cookies are!!! I stink at making chocolate chip cookies… So I usually just buy break and bake.. 🙁 (shame) I was so pleased when my husband and kids looked at the cookies and were very excited to see that I can actually make them and they weren’t spread out all over the pan and yucky looking!! Thank you thank you thank you!!

    1. Kelly, that’s so wonderful to hear. I’m glad you made and love these!

  8. I made these cookies this weekend for my husband and 2 boys who absolutely LOVE chocolate chip cookies. I have been trying new recipes when I make cookies for them for about a year now. These are by far…like a million miles far… the BEST cookies I have ever made. I followed the recipe exactly and they turned out exactly as you described and looked just like your pictures. A total winner in our house!! I had to make another batch that same day as they all disappeared in a few hours. The next batch I used M&Ms and they were fabulous as well. Thanks for the awesome recipe!

    1. How perfect Judy – glad to hear that these are a winner!

  9. Shona Gates says:

    Hi Sally ,

    just wanted to say a big thankyou for this amazing recipe … this has literally re-ignited my passion for baking ! both my family, friends, palygroups and morning tea friends, not to mention my husband have so much to thank you for !

    everytime I try one of your recipes I feel like I am really learning something , its like Julia Childs, its not just a recipe…. you are teaching me, improving my baking to the point my friends are begging for recipes !
    I hope you dont mind but I’ve been gushing about these cookies on my blog “Free Range Mumma” and have linked my readers to you for the recipe x

    lots of love from the Barossa Valley , the “Free Range Mumma ”

    xxx

    1. Hi Shona! What a sweet comment – so nice to hear from you! I’m so glad that you love these cookies and are learning more and more from my recipes, text, and website as a whole. So glad!

  10. AMAZING!!!!!!!!!!!! Thank you!

  11. Hi Sally, i have a bag of Reese’s peanut butter cups minis, can i use it instead?

    1. You sure can – that would be delicious.

      1. Thank you! Now the dough is chillin’ in the fridge. Gotta bake when it’s 100* outside 🙂

  12. Antoinette says:

    Sally, I made the chocolate chip cookies last night and they are amazing…. better on day 2, I think!!!! Honestly, the best I have ever made! You documentation is very complete and I appreciate the tricks of the trade! Thank you ( or should I say my husband thanks you)! 🙂

    1. THey hardly make it to day 2 around here. 🙂 I’m so glad you made and loved them!

  13. O.M.G. I think I could eat the entire bowl of dough! There must be something about melting the butter that makes the dough taste richer or something. Sooooo yummy! Can’t wait to actually bake the cookies tomorrow! (If the dough lasts that long! Lol. And yes, I know you’re not supposed to eat raw dough, but really, is there anyone who doesn’t?) 😉 I’m pretty sure these cookies will not last long in our house either!

    1. The dough is SO irresistible! I’m glad you’re with me in that, Melissa! Enjoy the cookies!

      1. I almost didn’t get to try the cookies…. Every time I opened the fridge the dough was screaming at me and I ate waaaayyy more than I should have. :/
        However, I am happy to report that I did manage to get 1 1/2 dozen cookies (made mine a bit smaller) and WOW! Softest. Cookies. Ever.
        I was a bit nervous taking them out since they didn’t look at all done at 12 minutes – not the slightest bit of browning edges even. But after an excruciating wait for them to finish their magic while cooling on the pan, I finally got to eat one and I swear it literally melted in my mouth. Cookie science rocks! 😀

      2. So glad. The dough is wonderful, isn’t it? Thanks Melissa!

  14. Hey Sally,
    I was wondering what the big difference is between this recipe and your Perfect Chocolate Chip Cookie recipe. Is the Perfect recipe crunchy? Or is this recipe just softer? And by the way, these look AMAZING!

    1. Sorry! I forgot to add some things. Do the two recipes taste at all different? And is the texture (of this recipe) super duper soft, like fall apart in your hands soft? Thanks!

      1. Hi Liana – this recipe is soft and chewy. The other recipe is just super soft. I like the extra chewy factor in these. They truly both are amazing and I couldn’t chose between the two. Neither cookie recipe will fall apart in your hand. Both are soft and thick, not hard.

  15. It is almost the same as my fave choc chip cookie recipe I’ve been using for years! I make mine triple chco chip though with white, milk and dark chips, best cookies ever!

  16. Hi Sally,

    These cookies sound and look incredible. You explained a ton of tricks – but one thing I have wanted to know is the reason why it is best for the eggs to be at room temperature for these cookies and many other baked goods recipes. Thoughts? Thanks :0)

    1. Hi Beth! The reason the egg is at room temperature is because they are incorporated into the dough easier and more evenly compared to being cold.

  17. I made these cookies and they came out great! Thank you for the recipe.

  18. Mary Frances @ The Sweet {Tooth} Life says:

    I know I commented when you first posted this, but I finally got around to making them and oh my goodness, everyone kept asking me how I got them to be so soft! They were amazing! I put red and blue MnMs on top and like I said, they were everyone’s favorite cookie. Thanks so much!

    1. That’s great Mary Frances! Love your aditions with M&Ms!

  19. Hi Sally, made those today! They came out so very soft and so very chewy! Everyone loved it. Really appreciate the tips. 🙂 A small (and noob) question: Just wondering if it matters if we chill the chocolate chunks with the dough or not? i.e. would the chunks melt more if we chill them with the dough?

    1. Hey Laura! No, the chunks won’t melt more if you didn’t chill them. The ingredients in the chunks and chocolate chips are made to stand up to high temperatures. When you heat the baked cookies up in the microwave for 15-20 seconds, they get somewhat melty though!

  20. First off, thank you Sally! I came upon this recipe via Pinterest, and the beautiful photo caught my eye. My boyfriend loves chocolate chip cookies, but I feel awful feeding him the pre-made stuff, so I decided to bake them myself and eliminate all the unnecessary preservatives and artificial ingredients. Your recipe was the first homemade cookies I’ve ever baked, and it was a delicious success! I absolutely love the text explaining why you do what you do. I’m a scientist, so I deeply appreciate the logic. Food and science are my two loves, so thanks for combining them! Keep up the awesome work, Sally!

    1. Hi Julie! So glad you found my website via Pinterest. And that you tried these cookies! And loved them. Thank you so much for reporting back to me about them!

  21. This recipe looks sooo good!
    Did you know national chocolate chip day (may 15) is my birthday!
    It’s really cool because i LOVE <3 baking!

    1. That’s amazing Adagio! It’s a sign that you were born to bake cookies =)

  22. I just made these yesterday. Very delicious, my whole familia loves them! Making some more tonight and this weekend. YAY!

    1. That’s great Raychel! Enjoy the second batch!

  23. Hi Sally….I love your blog and follow you on bloglovin. I love baking as you do, and recently made your Chewy Chocolate Chunk Cookies for a party (with minor variation since I only had one egg left)…and everyone raved over them!! The tips you provided about using cornstarch, and refrigerating the dough were perfect. Thanks for a fantastic classic cookie recipe…I will be baking up more batches for sure!!

    1. Hi Sheena! Thank you so much for following my blog! I’m glad you love these cookies. =)

  24. So, I made the dough last night, made my little cookie towers this morning and got to savor the best chocolate chip cookie I’ve ever made. Chewy, rich, soft with a crunchy outside. I just have one problem: my cookies are UGLY. My dough balls are tall and as even as I can make them buy they are not spreading evenly. They are falling over and look like cookie lumps. Not attractive. I’ve been trying to shape each pan a little different but I can’t seem to get it right. Any suggestions? I’ve read your other entry with the pics of the tall dough but I’m still not getting it.

    1. Hi Elena! Try to make the bottom of the cookie dough balls wider. Or use a cookie scoop – that always helps my cookies look nice too.

  25. I made these cookies yesterday and I was so happy with the result! I have never baked a successful batch of cookies before these! Thank you for all your tips and measuring help! I will definitely be making these again.

  26. Hi Sally,
    I did those yesterday and they are so close to perfection! Thanks for sharing this recipe. Greetings from Germany 🙂

  27. These were delicious, thank you☺

  28. I just recently found your blog and it’s amazing! I LOVE baking and eating cookies and you have SO MANY great recipes and ideas! I just made these chocolate chips cookies but as they cooled on the sheet they really lost their puffiness and don’t look as great as the ones in your pictures. I think next time I’ll try frozen dough instead of just cold from the refrigerator.

  29. Sorry for the messed up comment above. I meant to say the dough taste SOO good and it awesome but when you said the dough was suppose to crumble., it didn’t. It was all very sticky and gooey when I roll them into the ball, I still couldn’t get them into perfect Ball, it end up more like spike ball. Lol. How do I get it to crumble instead sticky?? Did I do something wrong?? I did everything exactly what your instruction say. Hope you can help me how to make it perfect. And I use 3 TBSP of dough and it did end up perfect circle and I baked it for exactly 12 min, they were very underbaked, the middle was still dough and the outside wasn’t even crispy or not even browning at all. Maybe I should cook longer than 12 min?

    1. Hi Janessa – all ovens are different and it sounds like they should be baked for longer if they are still raw at 12 minutes. Do you think you measured the flour correctly? After chilling, the dough should definitely be crumbly.

      1. I’ll be making the batch again tonight and have it chilled for 24 hours, and bake them tomorrow night. Hopefully I can get it crumbly this time. I’m pretty positive I measure everything correctly. But never know. I’ll let you know tomorrow. Thanks.

  30. Sally, I just discovered your blog as I was looking for a chocolate chip cookie recipe and I don’t think I will ever turn anywhere else for a cookie recipe again. These are beyond amazing! I did have one problem though. While I loved your trick of making the balls of dough taller rather than perfectly round, when I added a few chocolate chunks on top, in the oven they all fell off or spread to the side/edges of the cookies. How do you get them to stay on the top of the cookies!?!? Thank you!!

    1. Hey Abi! So glad that you love these cookies! I didn’t have any chocolate chips or chunks fall off. Next time you make them, simply do not press any additional chips or chunks on top before baking. Once you take them out of the oven, press a few more on top of the cookies. The cookies will be warm, so you can easily press them on top. That should work!

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