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. 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!


  1. Used this recipe to make cookies for a Secret Santa cookie exchange. They were a huge hit and worked out better than any other chocolate cookie recipes I’ve tried. I did let one trey cook a little long and lost that soft chewy texture but flavor was still great.

  2. Hi Sally,
    I came across your site and was fascinated by the variety of recipes . Today I made your chocolate chip cookies recipe and they came out excellent, and my family really love them.
    Thank you

  3. If you follow the directiins you will have the best cookies ever! I used semi sweet chocolate chunks and i honesty think ive found my new go to highley recommend this recipe!!

  4. This was a fail for me. 🙁 I followed the recipe exactly, even doing ingredients by weight. Chilled dough overnight. These were RAW in the center at 13 minutes and needed to be baked several minutes longer for the next tray. They’re completely flat, too. I was really hoping for a knockout result.

  5. Hi, Sally!
    I am the HUGEST fan of your blog from Russia:)
    I have never written comments in blogs, but I just want to say thank you for your recipes!
    These cookies make people go crazy and ask me to bake them more and more!
    This New Year will be the 10th time I am baking them!
    But I am not quite sure, if they be baked one week before the NY and stored in the refrigerator, will they be so delicious after the week
    But still!
    Thank you again very much and Merry Christmas and Happy New Year in advance!☺️

  6. Hello Sally! – Or anyone who made them successfully- i have a question for you: what about cooking in the oven, does the oven need to be still or with the fan on? I’m from Italy and I don’t know if American ovens are any different.. thanks a lot ☺️

  7. Yum! can’t wait to try these! We had a Sally thanksgiving feast, Sally Christmas goodies, and it looks like New Years will be a Sally time too! haha! PS: Love your sprinkled videos! Adorbs!

  8. Sally,
    Here is where you and I diverge, big time. I like my cookies on the dark and firm side, (not burnt),along with the fact I hate chunks in my cookies. Prefer small chips, and DARK ones at that.
    But am willing t try your recipe for friends, who are my best critics and grateful test subjects.

  9. This recipe is by far the best chocolate chip cookie recipe and I have tried many! I actually had almost given up on finding what I was looking for until I finally made these.

    I reduced the amount of sugar to 120 grams for the brown sugar and 70 for regular sugar and they are exactly how I like them, soooo goood. You need to make these cookies, I promise, you will NOT be disappointed!

    1. Have you tried these? They’re amazing!

  10. These cookies are amazing! Such a game changer not using my kitchen aid! I’m definitely going to make these for my son’s birthday party. Would you recommend making individual batches or can I double or triple the recipe?

  11. I asked my husband what his favorite cookie is and he said, “just a really good chocolate chip cookie”. So I’ve been on the hunt for the best recipe. I followed your exact directions but baked for 14 minutes (I don’t know if our high altitude played apart or if my oven is just not as powerful) but these are AWESOME! And my husband (and kiddos) are very happy. Thanks for this recipe!

  12. I love this recipe, and my husband constantly says these are the best cookies he’s ever had! Last night I made them with only brown sugar in a pinch because I was out of granulated— I think I might actually like them BETTER! They were a little denser/chewier and spread less, but that toffee flavor is so good.

  13. Do you ever use half shortening? What would this do? My cookies puffed up, went FLAT, ( not your recipe, toll house recipe) someone suggested this? Thank you so much

  14. Hi Sally! Love these cookies, and am wondering if your hide-the-Snickers bar trick would work with this recipe, if I just bury a slice off a fun bar in each one? Thanks and happy snowy weekend!

  15. Hi Sally, would it be possible to swap out some of the flour for cocoa powder and still get the same results? I’m looking for a double chocolate chip cookie recipe that uses melted butter and I haven’t had much luck.

    1. Hi Sammi! That would require some testing. Cocoa powder is a picky little ingredient and it’s not an easy swap for all-purpose flour. Let me know if you try anything!

  16. I can’t get the print recipe to work…using Google Chrome….nothing happens when I click the print recipe button…never have this problem on other sites…can you address?

    1. Hi Karen! The website was running updates last night that temporarily disabled the print button. The print button is working now.

  17. I made these last night and let the dough chill in the fridge for about three hours before baking. They didn’t spread much but they seem to be a little raw in the middle. I tried leaving some in the oven longer but they just got darker around the edges and were still a little unbaked in the middle. Any suggestions? I shaped the dough as suggested and followed the recipe to the t (except I didn’t chill it over night as suggested).

  18. Hi.
    I rely on your website blindly each time I have something to bake. I find that these are the most taste+trustworthy recipes I’ve found online. I want to make these cookies for the second time, and was wondering, how would it be to add some Mars, Snickers in there? Would they burn because of the dairy content?

    1. Thank you so much! You can add 1 cup – 1.5 cups chopped candy bars to this cookie dough. I’ve used snickers before with no problem at all.

  19. Hi,

    I have to say this is the best cookie recipe I have ever seen. It has become my go to recipe for cookies. I bring them into work and they disappear so fast its amazing.


  20. I want to make this a cookie cake?! Can I follow all directions and then spread into a cake pan, would a 9×13 work?

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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