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. Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  3. 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.
  4. 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!

1559 Comments

  1. 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!

  2. Had to send a big heartfelt THANK YOU for this utterly fabulous chocolate chip cookie recipe! This is now my go to cookie! I have baked them for family gatherings, church potlucks and even school and holiday fundraisers. They always turn out chewy and perfect! Mailed some to my nephew and they arrived soft and chewy after three days in the mail. THANKS AGAIN!

  3. Hi, Sally! I love Starbucks Chocolate Chunk Cookies. So I tried to search the recipe on Japanese recipe apps but I couldn’t find the recipe. And I found your recipe and I tried it. It was very easy and exactly my favourite taste!! I know it makes me fat but I’ll make it again♡

  4. These are cooling on my counter right now and I have to tell you they look just beautiful! Easy and much less greasy/flat than my usual recipe from CI! The extra 1/8 cup flour really gives them structure! Thank you Sally!!

  5. Hi sally! I just got your book as a birthday present and I’m making your chewy chocolate chip cookies! I was surprised to see that the weight of some of the ingredients was significantly different than on the recipe shown here. The book says half a cup of sugar weighs 50 grams, while the blog says 100 grams for a half cup of sugar. So which is it?

  6. LOVE this cookie recipe. My go to for any cookie recipe, just an added bonus that it’s a choc chip cookie recipe. I like to use dark chocolate morsels, and even use this throughout the year. Including holidays, just add some sprinkles based on the ocassion and its the perfect treat! Thanks for sharing- I stumbled across your blog on Pinterest and now I can’t stay out of the kitchen, trying each recipe to find my favorites! 

  7. I ran out of all-purpose flour at the 2 cup mark so the remaining 1/4 cup I used cake flour (I reduced the cornstarch a little bit because of this). Overall, they came out fantastic. Crispy edges and soft interior. A+

  8. Made these and browned the butter. Mixed the sugars, egg and vanilla then added the browned butter to this mixture. Beat it with a wooden spoon until glossy &well combined. Added dry ingredients chocolate chunks and about 1/2 cup of toasted chopped pecans. These are exquisite…Thanks Sally.

  9. Hi Sally and everyone else: great news–I dared to make this recipe without chilling and it turned out just fine 🙂 I made the mounds quite tall as you suggested, and it wasn’t too much spread, and to make them less puffy and cakey I flattened the centres with my hand. Delicious cookies WITHOUT WAITING 3 HOURS TO CHILL!!!

  10. YES YES YES, thank you, yes. My search is over. I FINALLY found the best, perfect chocolate chip recipe. It took me a few trial and error recipes before I found this one. Now I finally have the amazing one. Thank you again for posting this. (Even if it’s been 5 years!!! Better late than never, eh 😉

  11. Hi Rae Ru! This can happen. My suggestion is to chill the cookie dough for a shorter amount of time so it’s not as firm going into the oven. Alternatively, you can reduce the amount of flour by 2 Tablespoons. This will help!

  12. This cookie had literally every single thing I never knew I needed in a cookie. It was buttery, soft, chewy, and the edges had just the right crispiness! Thank you sallyyyy

  13. Hi Sally,
    Your recipe is amazing! Thank you for sharing.

    I want to use this as a base for other flavors like chocolate and green tea. Can I just simply replace flour with cocoa or matcha powder? Do I need to add anything more or less?

    Thanks!

  14. Sally, I made this cookie recipe last week and just had to make it again – this time with white chocolate chunks! Such a great combination of flavours, chewiness and gooeyness! Yum!

  15. Hi Sally!

    These cookies are my absolute all-time favorite chocolate chip cookie recipe, they are simply amazing and come out great every time! My question is, in your video, you have cylinder type measuring cups for your vanilla, where on earth did you find them? I have been looking for those for a while now and haven’t had any luck. Thanks in advance!!

    Jenn

  16. Hello! I LOVE this recipe but I need to make it without the dairy. My good friend is dairy free due to nursing and her baby boy not tolerating dairy.. any suggestions on substitutions for the butter? Thanks!

  17. I have a 1.5 tbsp scoop too! In the notes it says 10-11 mins for a 2 tbsp cookie scoop, so I’m gonna test a few at 10 mins and see how it goes.

  18. Muscle through it. They don’t spread as much when cold, but will spread if brought to too warm a temp before baking.

  19. I have tried to make decent chocolate cookies for years and never worked right. I followed the receipt exactly as was directed. They turned out perfectly! Now I have people begging me to make them! Same goes with the oatmeal cookies. The helpful hints make all the difference. I buying all your books.
    Julia Butler

  20. I always make my cookie balls and chill them or freeze them. So much easier than dealing with cold dough. Line them on a wax paper or silpat mat on a cookie sheet. Cover with saran wrap and and chill or freeze. After frozen you can bag them ad cook as many or few as needed. I just let the dough thaw about 30 minutes or so.

  21. I made these last weekend (second time making this recipe) to serve to my in-laws at a birthday lunch for my husband’s grandmother. I also made your apple cupcakes with salted caramel frosting, but decided to bring along some of these cookies as well since I don’t know their tastes very well…long story short, my husband’s uncle told me that this was the best chocolate chip cookie he has ever had, and the whole family made so many lovely comments about how “perfect” they were. And this family is typically very reserved and doesn’t express much excitement…so it meant so much more that they loved the cookies. Just wanted to thank you and let you know that something as seemingly small as a unique chocolate chip cookie recipe has the power to bring families together! I can’t wait for the next time they ask me to bake something!

  22. I am an experienced baker and I have tried a LOT of different chocolate chip/ m&m cookie recipes, and this recipe is FANTASTIC. The cookies have a perfect consistency- slightly crunchy just right at the edges and soft in the middle. They don’t go too flat, but they also aren’t too doughy or cakey the way that other recipes which use cornstarch can turn out. These are everything a cookie should be, and will be my go-to cookie recipe from now on. The only thing I would change is that they weren’t salty enough for me so I had to sprinkle salt on top- next time I will use salted butter as well as the 1/2 tsp of salt listed. With a little more salt they taste just like Otis Spunkmeyer cookies. Excellent recipe!

  23. Okay I admit It I used your basic Chocolate chip dough recipe BUT I never put any chocolate in it at all!!! I added a TBS of lemon zest, a pinch of citric acid, then I tinted it red with the juice from Maraschino Cherries and added Dried Tart Cherries in one batch and Dried Cranberries in another instead Both were awesome tasting but I love the juxtaposition between sweet sour and tart I was really pleased with the results So was my husband who at about 1/2 a dozen in one sitting

  24. Hi sally,
    I was checking out different cookie recipes, i was wondering why you bake at a temperature lower than i commonly saw, 163 C. Usually most blogs i see 180 or 190 C, I just want to know the difference between baking at lower and higher.

  25. Hi Sally! If you lessen the sugar content will it be less chewy? planning to give these away for Christmas but some friends are diabetic. What can I replace the sugar with, without altering the consistency or chewiness of the cookie? Thank you so much!

  26. I’m in a hurry and already made up a double batch of this recipe, can I just throw this into a 9” pan and make the giant cookie?

  27. These cookies are amazing. I am always searching for the perfect chocolate chip cookie, and these are the best. I was making them for my Christmas cookie trays so I wanted small, bite sized cookies. I used Bakers Milk Chocolate chunks. I used my small cookie scoop then added a few extra chunks. I also rolled my cookies then let them chill overnight, already rolled. I doubled the recipe and made about 8-9 dozen bite sized cookies. Cooked at 325 for 12 minutes. Perfect.

  28. Hi, Ms. Sally! I’ve tried baking cookies but it’s always isn’t successful. And I am so happy for your detailed recipe and tips. There’s just one thing I’m always not sure when it comes to baking cookies. Do you still recommend sifting the flour? Hope you can still read and reply to my question even if this recipe has already been posted few months ago. Thank you so much!!! Sending love from the Philippines ❤

      1. Do you think 10 minutes would be okay? And should I increase the temperature to 350 or just stick with 325? Thanks!

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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

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