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. Just wanted to say that I make these on the regular for friends/family, and they have gotten comments such as “these are literally the best chocolate chip cookies I’ve ever had” sooo many times! Your recipes are wonderful!

      1. I used this recipe exactly as written, but substituted Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and they came out great. I used a convection oven, put the shaped cookies in the freezer while the oven warmed up, and baked for about 17 minutes. It is key to watch the cookies and not the timer as Sally advises. I have pictures if there is a way to post them.

  2. Made this recipe twice already and they’re just so good. I found the chewy cookie I’ve been looking for. However I have 1 question, how come my cookie doesn’t spread like the one on the video? i actually used a cookie scoop and it didn’t spread. But my kids still loved it. Thank you.

    1. I’m so glad you enjoy them! If they are not spreading as much you can flatten the dough balls a little before you bake them!

  3. Just made these cookies with dark brown muscovado sugar and they are amazing! I have never managed to get my cookies this thick before. They are dense and chewy on the inside but with a nice crispy outer. Dark brown sugar is such a game changer, the cookies have an almost nutty hazelnut flavor. These are by far the best chocolate chip cookies I have ever baked. Thank you Sally for yet another fantastic recipe!

  4. I finally tried these. The chilling time had been a deterrent until now. No more! LOL. I made four batches this week. Hands down, the BEST chocolate chip cookie! I used Ghirardelli Grand Chips ~ plus added a few milk chocolate chips and a smidgen of mini chocolate chips.
    Wonderful!!! Thanks for another great recipe!

  5. I tried this recipe yesterday. It is simple, easy to follow, and tasty, but still too sweet for me. Is it possible to reduce the use of sugar (both brown sugar and granulated sugar)?

  6. Hi! I made a batch of these chewy chocolate chip cookies today, followed directions exactly (I even watched your video)! I baked the first batch using 2T of dough, but they spread pretty thin, and didn’t seem to fully cook, even after leaving them in the oven a little longer. However, 🙂 the second batch was made with a small cookie scoop and they spread beautifully and came out perfectly formed and delicious! The flavor in all of them is great! If you have any ideas/advice why the larger cookies didn’t turn out well, I’d appreciate it. Thanks! I enjoy your posts/recipes!

  7. I made this recipe today and they taste great! I did make the first batch using 2T of dough, baked them a little longer, but they turned out very flat and didn’t seem to fully cook.
    However, I used a small cookie scoop the second time, turned the oven up to 350 degrees and they are perfectly formed and equally as delicious! This is a very flavorful chocolate chip cookie recipe! Do you have any suggestions why the larger cookies went flat? Any feedback is appreciated. I will be making these again! Thanks, Sally.

    1. For larger cookies you can try making a taller dough ball and making sure the dough is cold going in the oven. You can also try turning the temperature down for larger amounts of dough so that they can bake a bit slower and longer!

  8. these are my new favorite chocolate chip cookies! i have never tried melted butter or cornstarch before in chocolate chip cookies and I was pleasantly surprised! definitely recommend and five stars !!

  9. I FINALLY found the best, perfect chocolate chip recipe.Thank you again for this recipe!

  10. These are the best cookies I have ever had. I nearly squealed when I took the first bite , they are so chewy with the right amount of sweetness. This is the first recipe I tried from your site, I can’t wait to try the other ones. It will probably be soon because I am inhaling these cookies. Ha!

  11. After baking a small batch of these beauties I’m still speechless…. They came out PERFECT!. I won’t use another cookie recipe EVER AGAIN, thanks a lot Sally!

  12. My “go to” chocolate chip cookie recipe. Perfect every time and so versatile! The kids love when I add M&Ms to them!

  13. These are literally the best cookies ever and they are so easy to make! I’ve made them countless times with different add ins and they are always delicious. Thanks so much Sally!

  14. The BEST chocolate chip cookies. I love to form the dough and freeze for later. Always a hit at school gatherings.

  15. This is one of 2 chocolate chip cookie recipes that I use, the other one is another one of Sally’s recipe. I make this recipe quite often because it’s so quick and easy to make. It makes just the right amount for my family.

  16. Hands down THE BEST chocolate chip cookies I’ve ever had/made. I’ve made these at least 3 times in the last few weeks. It is SO handy to just make a few and freeze the rest. I mean, who doesn’t want a warm chocolate chip cookie always at the ready?! Thank you so much for sharing!

  17. Okay so your chewy chocolate chunk cookies are my favorite cookies of all time! I tried every chocolate chip cookie recipe and these are the bees knees! So I make them all the time and they always turn our perfect-soft!

  18. Wow! Phenomenal cookies! Your method resulted in thick, chewy cookies, better than my local bakery by far. Thank you!

  19. I love these cookies so much!! It’s seriously the best cookie recipe… ever. I now use this dough for other cookies as well (white chocolate and macadamia! Yum!) Everyone loves any and all variations I make as long as it’s with this cookie dough. I like to chill them overnight to guarantee super thick cookies.

  20. You know I’m making these for cookie day this week Sally! They’re my favorite chocolate chip cookies and my employees always request a double batch of them. It’s hard to find the chunks these days, so I usually just use the chips.

    1. Hi Lili! You’ll lose a lot of the crisp as brown sugar has more moisture. The cookies won’t spread as much either.

  21. Best chocolate chip cookie recipe ever! They never last long at our house. I always have to make a double batch!

  22. Hi, I’d thought that cornstarch and cornflour were pretty much the same thing, but I wonder if you could explain the difference, and whether they’re interchangeable?

  23. A friend of mine recommended your recipe after I tried a batch he made, so I know it is the perfect cookie! However, I tried it yesterday and my cookies came out way too fluffy/cakey. Any idea what it could be? I chilled for 4 hours. Wondering if I may have baked them for too long or made the balls of dough too tall? I think I measured everything correctly, but can’t be sure until I try again.

  24. Hi,
    My recipe is very similar–I need to try taking out one of the egg whites to see if it ends up being the same. 🙂
    I do use cake flour which I think is probably similar to adding the cornstarch.
    I brown my butter and either put in the fridge for 30 minutes or do it way earlier in the day and use later–I love the flavor that browning gives the cookie.
    I use sea salt.
    I also think that the quality of the butter and eggs is super important.
    Love your blog, Sally!

    1. I LOVE the flavor that brown butter brings to chocolate chip cookies. So glad you enjoyed these. Thank you!

      1. Hiii Sally,
        What temperature is best for melted butter before adding sugars.

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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