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!

1653 Comments

  1. Well, I know what I’m baking this coming weekend! I tried your Soft-Baked Monster Cookies last weekend, and they were fantastic! I added peanut butter chips and pretzel M&Ms. I love all the different candy add in combinations that come into experimental baking. Your recipes are perfect for customizing!

  2. OMG SALLY YOU AND THE AMAZINGLY CHEWY COOKIES!!! If you had a second blog just dedicated to a cookie addiction I would follow that too – these look ahmazing! 😀

  3. I adore soft, chewy, under baked cookies! These seriously look so crazy good!!! And I love that you use 3 Tbsp of dough per cookie…my kind of girl 🙂

  4. Sally, thank you for testing soo many cookies to make sure your readers only get the best…. but if you ever need someone to test for you, feel free to send some cookies my way!

    These look amazing!! Already pinned 🙂

  5. Much like the last comment, I too think of you as a friend. In a totally non-creepy way, I refer to you by first name around my house. When I bake, my husband asks, “Is it another Sally recipe?!” Because when it is, we know it will be AMAZING!! I have made quite a few of your recipes now and have not been disappointed! Keep up the great work 🙂
    P.S. Just made these in honor of National Chocolate Chip Cookie Day (I’ve been looking forward to this day for quite some time now!)…they are incredible!!

    1. Megan, it’s not creepy at all lol. 🙂 I’m glad that I come off as approachable and that my recipes are easy to comprehend. AND I’m glad that you love these!! They are my favorite cookie – EVER.

  6. I used melted butter in cookies once, they were so soft and chewy! Love the idea of mixing that with the cornstarch for even better results!

  7. Oh…my…word! These look fabulous! As always, your photos are outstanding and they make me want to eat whatever you have made.
    I appreciate all of the explanations. I love learning from my fellow bloggers so that I can try new things of my own. Thanks for being a great inspiration to me, Sally. 🙂

    1. Hey Tina! Thanks for the sweet comment on these cookies and my skinny milkshake recipe. I’m glad you learned from this!

  8. Sally, I mixed these babies up last night and they are chilling in the fridge now. Planning to bake them up tomorrow night and take them along w/ me to a bachelorette party to enjoy while we all catch up Friday before hitting the town Saturday night. So excited to see/taste how they turn out!

  9. I love the way that you offer suggestions such as what to do with the extra egg whites, the extra tips for freezing, and information on how long the cookies will stay fresh. It is so obvious that you are very dedicated to what you do. I appreciate all of the information that you provide. Thank you!

    1. Hi Shannon! Thank you for the heartfelt comment. It truly made my afternoon to read this! I know I find it helpful when I read information like what I provide, so I know my readers will too. Thank you again!

  10. Do you add chunks on the top of your cookies, or all they all just mixed in? Your pictures always look like there are a few perfectly placed on top. (Gorgeous, by the way.) Your disclaimer is funny, I think that your posts are so informative that it doesn’t seem like a lot of text. I always learn something! Thanks again, I’m going to try this for sure.

    1. Hey Sarah! I mention in the recipe that you may add more chocolate chunks on top of the dough for looks. 🙂 And thank you for the kind words!

      1. Ok I made these Thursday (I got 21 bc I ate some dough and made them small), gave away a dozen on Friday out of necessity, and finished the rest today. They are soooooo good. I love that I don’t have to think about softening the butter beforehand. I want to make these again immediately. I’m thinking of using some ground sea salt. Any suggestions on how much you’d use? Would you replace the iodized salt completely, or just add a few grinds of sea salt as well? These are great just the way you made them, but sweet and salty is my favorite thing, so I thought I might try it like that. Thanks!

      2. Hey Sarah! I wouldn’t leave out the table salt called for in the dough. I would simply sprinkle sea salt on top of each dough ball before you bake. Not sure how much that would be, but I know it will be tasty!

      3. Okay, made these again today. The difference between baking them after a 3 hour chill versus a 2 day chill is just incredible! They stayed so high and thick in the oven after the 2 day rest. Tried the sea salt on top (about 1 or 2 grinds on top of each) and it’s very good. Thank you for this great recipe, it is going to be my go-to from here on out!

  11. Hey Sally! Happy National chocolate chip day! I made these yesterday and they are soooo good! I was a little skeptical about trying them because i loved your original chocolate chip cookie recipe so much and didn’t want to mess with perfection, but I love these even more!!! Thanks for another awesome recipe! 😀

  12. Made these tonight and they’re great! Well, honestly… my family found the dough to be pretty tasty so by the time the dough had finished chilling there was only a little bit left 😛 It looks like I’ll definitely be making this recipe again in the near future so we can actually eat the cookies baked 🙂 Thanks for such a delicious recipe!

    1. The dough is irresistible, that’s for sure. 🙂 Glad you loved it! Now tell me how the cookies go when you bake them. Thanks Re!

  13. I just made these for some unknown reason… and I don’t even like cookies. But I have to say this recipe has converted me into a cookie lover. Great job!

    1. I’m glad I inspired you to make a non-cookie lover to make and LIKE cookies!! 🙂 What an accomplishment. Thanks for letting me know, Cathy!

  14. I’m sure, as a lot of the people who have posted like me, have tried a million chocolate chip cookie recipes. I was in pursuit of the perfect one ( chewy, moist, thick ), until I saw yours and tried it today. I just thought Id post to let you know, all your research has really paid off. These are the BEST Cookies I have made ever! I think it was the cornstarch that really made a difference, these will be my go-to recipe from now on, thank you so much for sharing!!!!!

    1. What a compliment, Aileen! Thank you very much. They are my favorite chocolate chip cookie too. The cornstarch makes them so soft, the extra egg yolk makes them so chewy, and I love how thick they are. I appreciate you reporting back. Thank you!

  15. I have these chilling in the fridge now!
    Question: for best results, must you make them so big? Would it be possible to make smaller versions and still have the same result?

    Thanks!

    1. I just read the text again and saw where you stated they can be made smaller with a shorter cooking time. 🙂

  16. These are in the fridge now!! Thank you so much for taking the time to write a detailed recipe, I have tried so many recipes and I too have noticed how the key to chewy cookies is to refrigerate them 🙂 Can’t wait to see how the melted butter and cornstarch add to the mix 🙂

    I was wondering if you could explain the difference between using a cookie sheet with cooking spray, jelly roll pan with parchment, or maybe the pros and cons of using a thicker cookie sheet? Or do you think the type of cookie sheet really matters?

    1. Hi Kelly! I have no preference over what type of baking sheet to use for cookies. Jelly roll or regular, it does not matter at all. However, what you line your pan with makes a HUGE difference. I strongly recommend my readers to purchase a silicone baking mat such as Silpat. I am not compensated to say this at all, but Silpats have changed the way that my cookies bake. Silpat mats grip onto the cookie’s bottom to prevent them from spreading and also allow them to bake evenly. No cookies, granola, or anything baked on a cookie sheet in this kitchen is made without a Silpat. http://www.silpat.com

      1. I think I really need to buy these Silpat mats you talk of! I made your cookies last night which taste and look great… but they still spread out on my baking sheets and I would love it if I could get them to look like the ones in your pictures!!! 🙂 And thanks Kelly for asking this important question 🙂

        Personally I’ve had the best luck so far with the air-insulated cookie sheets, and I love using parchments paper — makes things much easier!

  17. I have made the choc chip cookies many times — tried with bread flour…..very good!! I cannot find a peanut butter cookie that compares however. If I add peanut butter to this cookie would I need to alter other ingredients? I would like a peanut butter cookie without chips —– just the plain old fashioned —- soft and really flavorful. Thanks for your help….. sue

    1. Hi Sue! How about you try my soft-baked peanut butter cookies instead? I fear adding peanut butter to this cookie dough may result in overly dry cookies. HEre is the recipe for my soft peanut butter cookies: https://sallysbakingaddiction.com/soft-peanut-butter-cookie-recipe/

      1. Hi Sally…….you suggested I try your soft peanut butter cookie. Is the cookie that you have used with the heart on it the recipe that you referred to? Maybe I have overlooked the correct recipe………… anxious to try ………sue

  18. I’m so excited to try these out…I live at a high elevation (6300 ft) and cookies are a beast to cook up here! They ALWAYS spread. I’ll follow your directions to a tea and see how these turn out, hopefully they’ll stay nice and thick. Before I try them out, do you have much experience baking at high altitudes? Any recommendations of something I should try differently – more flour?

    1. Hi Rachel! I don’t have any experience baking at high altitude unfortunately. I’ve always lived at sea level. I would suggest an extra few Tablespoons of flour, from what I’ve read – this may help.

  19. Your cookies absolutely amazing! They are going on my “to-do” list for today! Thanks for the recipe!

  20. Just made this recipe and I think the are delicious! I was wondering if you could let me know how they can come out very chewy without being to gooey in the middle. I don’t mind them that way but I know others wont care for it. Thanks for the awesome recipe!

    1. Hey Valerie! My cookies are gooey in the middle. Not in a “raw batter” kind of way, but definitely underbaked and soft. I suggest baking for another minute or two in your case. Thank you for reporting back!

  21. So on one average day, I come home and decide that I am going to make “THE Chocolate Chip Cookie” , and I log on to find that you posted a new chocolate chip cookie recipe!! Magic…

    I have been waiting anxiously since then to make these cookies, and finally tonight i whipped it up and currently am waiting for dough to chill. My mom was impressed with the preparation speed and the speed of clean-up. No mixer? Halelujah! (By the way, the dough tastes ahhh-mazing)

    1. I know – I can’t keep my hands off the dough either Tracy! Lots of “taste testing.” 🙂 I hope you enjoyed them baked, too!

  22. I made these cookies for my husband and I tonight. We had made your other chocolate chip cookie recipe and I couldn’t quite imagine them getting any better but wow! These are amazing!! Best chocolate chip cookie recipe by far, hands down. Thank you for this!

    1. That’s pretty awesome to hear (read!) Alyson. Thanks for letting me know about the cookie success! I love these too.

  23. I would love to make these, but with food allergies/sensitivities in the family I will have to try using gluten free flour, sugar substitutes and no cornstarch. Any suggestions for good substitutions?

    1. Hi Christine – unfortunately, I do not have any experience baking with gluten-free flour or anything similar. Without any knowledge, I don’t want to make any ill decisions for you. I do have a couple gluten free recipes on my blog if you’d like to check them out: https://sallysbakingaddiction.com/category/gluten-free/

  24. I have had a very good go to cookie recipe for years. I thought tonight I would try this recipe when I saw it on pinterest. Well… OH MY GOODNESS I will never make another cookie! My Family acted like they were tasting chocolate chip cookie for the first time. Anyway thank you for sharing your talent I am excited to try more of you recipes!

    1. Shannon, I don’t think I’ll ever make another cookie again either. 🙂 Thank you for reporting back and I’m so happy you loved these!

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