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!

Print
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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

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.

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!

1715 Comments

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  1. My cookies turned out beautifully. Thank you.

  2. These look amazing! I wonder if the recipe could be halved? Would I use two egg yolks instead of the one whole egg and one yolk? I know I could make the whole recipe and just freeze half of the dough, but wanted to know if making just half would be possible. Love your recipes- and I’m looking forward to making these soon!

    1. For best taste and texture, it’s best to make the cookie dough as written and freeze half. 🙂

      1. Thank you! Looks like I will *have* to make extra cookies

  3. Hello! I am currently living in Europe and haven’t found corn starch (yet!). I see that it’s part of what will make the cookies stay thick and chewy in this recipe. Would you recommend extra flour or something else as a substitute for the cornstarch?

    1. Simply leave it out if you don’t have any. 🙂

    2. In Europe it is called corn flour

    3. Tapioca will also do the trick.

  4. Hi Sally, does the melted butter need to cool for a few minutes before adding the sugars? Or do you add the sugars directly to the butter after melted?

    1. You can let it cool down for a few minutes, but I usually don’t. It cools down quickly when you whisk it with the sugars.

  5. I made these cookies yesterday and they came out perfect. I followed the recipe exactly – they looked just like the photo. I prepared and formed the dough the night before, then popped them in the oven in the morning. The texture was chewy as described and they held their shape. Thank you for your lovely recipes.

    1. I’m so happy you enjoyed this recipe, Jane! Thank you so much for your positive feedback 🙂

  6. These are the best chocolate chip cookies I’ve ever had. They turned out perfect following your instructions! Great recipe! Thanks for all the great tips. My husband and I agree that these are our new ultimate favorite cookie. Thanks again and blessings!

  7. The first time I made these they turned out perfectly! Looked beautiful and tasted great! But the last two times they seem to be slightly flat. Still tasted great but why might they be flat? Could it be that my butter isn’t cooler enough after melting? Or too cool? Or maybe something else I’m doing wrong?
    Thanks, Sally!

    1. Hi Brittani, That’s odd that the second two batches would be different! I suggest you take a look at my 10 Guaranteed Tips to Prevent Cookies from Spreading to help you troubleshoot.

  8. I’ve been searching for the perfect chocolate chip cookie recipe for a while and I have finally found it! Thank you!

    1. This is my go-to cookie recipe. They come out amazing EVERY SINGLE time. Thanks for sharing your recipe!!

  9. I’ve made these cookies today, and they tasted great, but they were not chewy. They came out crumbly.
    Any idea what I did wrong?

    1. Hi Sylvana! Make sure you aren’t over-measuring your flour. Spoon and level it (or weigh it) and definitely don’t over-bake the cookies. Those are the first two culprits! Cookies should look extra extra soft coming out of the oven.

  10. Hi sally
    Can I roll the dough into balls First , then chill for few hours then bake?

    1. Hi Brenda, You can chill the dough balls before baking. However you will likely still have to chill the dough for a bit before rolling as it’s just too soft right out of the mixing bowl to hold it’s shape.

  11. Made these with my boys (5 and 3). They came out great. Very soft and chewy. They were a bit too sweet and a tad overstuffed with chips for our tastes, so we will adjust amounts accordingly next batch. But the recipe is excellent.

  12. I’ve made 3 batches of these and the family absolutely loves them.

  13. Just made these and they came out perfect. Thank you for the recipe 🙂

  14. Can you please give us the secret to those chocolate chunks is there a specific brand or type that works best?

  15. Hi Sally, I’ve made these twice, and both times the cookies didn’t spread much and turned out cakey. Can you tell me what I might be doing wrong?

  16. Lisa Chrisman says:

    Just made these cookies. This recipie is awsome. I just wanted to let you know I did not refrigerate my dough. I scooped them with my cookie scooper. The small one. Dropped them on the cookie sheet lined in parchment paper. Cooked for 10 to 12 minutes as directed let sit on top of stove for a couple minutes and they were perfect.

    1. Jane von Voros says:

      Thanks for your post, Lisa! I was wondering how long to bake them because I also like to use my small cookie scoop. And, I was also not wanting to wait for the dough to chill so it was good to see that yours came out well without refrigeration.

  17. I’ve made these twice and the cookies are absolutely perfect! Thank you for the recipe!

  18. The cookies did not fall for me and though I made 2 tbsp size, were really undercooked even after 13 min. Could the temp at 325 be wrong? Should it be 350?

    1. These were absolutely divine! I put the whole batch of dough in a cast iron skillet and baked for 35 mins and the recipient will not stop talking about it.

    2. I spooned the flour and leveled it just like you said but the dough couldn’t even stay in a ball because it crumbled apart. I had to squeeze the dough really hard for it to stay in one piece

      Is it possible living in a dry climate would affect this?

  19. I’m new to baking. Is it possible to use whole wheat flour instead of all-purpose, or bad idea? Thx!

  20. I baked these cookies and I must say this is one of the best cookie

  21. If I want to make 1/2 recipe, should I just use 1 egg yolk?

    1. That’s what I would do, yes.

  22. Maureen Sicotte says:

    made my cookie dough and it was very crumbly ,not moist looking at all. I followed the recipe exactly as your recipe said. Please tell me how to fix this?

    1. Hi Maureen, make sure you are spooning and leveling your flour. Sounds like there could have been too much in your dough, which made it too thick and crumbly.

  23. If I want to use this same recipe but add some sultanas or replace the chocolate with sultanas would I need to reduce the sugar ? Or keep the recipe for the dough the same and just add in what I want? Thanks

  24. I made these cookies with the following changes:
    1. I only used Coconut Palm sugar, 250 grams
    2. Did not use Corn starch.
    3. Used only one tablespoon of dough rolled into balls.
    4. Baked for 12-15 minutes.
    Made 51 cookies, However they were not chewy, but did notmind this.

  25. WAY too cakey and fluffy. I think the recipe requires too much flour. Either way, not chewy as promised 🙁

  26. Hi Sally, love your recipes!! When you say to leave it on the cookie sheet for ten minutes— do I leave them in the oven or take them out for the ten mins? Thanks!

  27. I made these according to the recipe and they are amazing. I love your recipes Sally. I love the videos, the tips and that you have done all the trial and error. Your website is my go to for baking!!

    Thank you!!

  28. Just made these…they were chewy and delicious! I added toasted walnuts and skipped the salt, instead adding a bit of flaked sea salt on top right before baking. Best chocolate chip cookies ever!

  29. I would give this recipe more stars if I could. Thank you Sally for the absolute BEST chocolate chip cookie recipe! They came out perfect. I cannot wait to try more of your recipes.

  30. Olga Iverson says:

    We are stuck at home due to . Used your recipe to make cookies today. Did not have cornstarch. Did not have large eggs, so used 2 medium without separating the white. Made smaller balls and even flattened Some of them a little on the baking sheet. They all came out perfect – crispy on the outside, soft and chewy inside. The ones baked unflattened came out really thick, almost like buns. Thank you so much for such a great recipe.

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