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!

1627 Comments

  1. Can I use Cornsyrup instead of cornstarch? I have everything except cornstarch in this lockdown period and so I was wondering If corn syrup would work as well.

    1. No, corn syrup is a very different ingredient. Simply leave the cornstarch out without making any other changes.

  2. I made these and put mini eggs instead and they were eggcellent! So thick and chewy.

  3. I tried this recipe and it was AMAZING! I didn’t have chocolate chips or chunks so instead, we made orange cookies and they turned out great. We left them in the oven for a few more minutes but the results were great. I would definitely recommend the recipe!

  4. Finally. I have been searching for a perfect chocolate chip recipe for ages. They are always either thick dense and caky or thin and crunchy. These came out perfect. Soft in the middle, slight crunch at the edge. Bookmarked, I will be back.

  5. Manuela Montoya says:

    Best cookies EVER, absolutely loved them!

  6. Just baked these! Best cookies ever,Thank you!

  7. Followed your directions exactly as posted put in fridge overnight let them sit out 10 minutes before baking. Topped with peanut butter m&ms have to stand guard my guys are waiting for cookies. Thanks for awesome recipe.

  8. This is by far the best chocolate chip cookie recipe I’ve found online. These were thick, more than any others, chewy, and came out beautiful! Thank you so much!

  9. Could I use tapioca starch in place of the cornstarch?

    1. I’m going to try them with tapioca starch. I don’t have cornstarch. I’ll let you know how they turn out.

  10. This is my favourite chocolate chip cookie! I will never make a different one! Thank you! So perfectly chewy!

  11. This is the best chocolate chip cookie recipe I’ve ever made! I’m done and I’ve found it and I don’t need to look for another ccc recipe ever again. Thank you!

  12. Sue Maxwell says:

    The only things I didn’t follow closely was having room temp eggs and I made them a bit smaller. But they flattened out some. Will have to try again and make them big and room temp eggs and see if that matters.

  13. LOVE this recipe. Have been trying loads of different ones during lockdown and this is by far my favourite.
    Just wondering if you know roughly how many cals per cookie?
    Thank you 🙂

    1. I’m so happy you like them, Portia! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  14. These are the worst cookies I had. I made them tall mounds just like her picture. They ended up staying like that. They did not flatten out. They were tall crumbly towers. Also, the flavor was awful. I can taste the baking soda. Yuck! The only change I did was reduce the sugar by 50% and I always do that in all recipes. Very disappointed.

    1. Seriously? You reduced the sugar by 50% and then are complaining that you can taste the baking soda? Baking doesn’t work like that, cupcake. You can’t change the recipe and then complain about them being terrible. You made them terrible by not following the very basic instructions she listed for success. I want so badly to believe you’re kidding and not just stupid.

    2. This comment made me laugh out loud at the ignorance of some people… you can’t just omit ingredients as you please. Baking is a series of chemical reactions. You took out one of the main ingredients and then are upset with Sally because YOU ruined the cookies?! I’m disappointed in YOU

  15. just made these tonight. made the dough yesterday and refrigerated overnight. the cookies came out super thin. 🙁 I followed the instructions step by step even shaped them like the picture. not sure what happened. I was so looking forward to chewy amazing cookies. feel like I wasted all these precious ingredients during this quarantine. any tips why they came out so flat???

    1. Hi Requel, Without knowing exactly what went wrong, I suggest taking a look at my post with 10 Guaranteed Tips to Prevent Cookies from Spreading to help you troubleshoot.

    2. I’ve done this recipe so many times. It’s amazing. Once I had the flat cookie thing happen to me. Turned out the baking soda was old. Maybe that’s what happened on your end?

  16. Hi, my name is Alexa I am 9 years old. Today I baked your cookie recipe with my dad and my brother I really enjoyed it! Plus it was also REALLY yummy.
    Thanks!

  17. Lisa M COSENTINO says:

    These are delicious! Thank you for the recipe!

  18. Can I add some chopped walnuts into the recipe as well? If so, do I just add it in with the chocolate chips?

    1. You can! Simply replace some of the chocolate chips with chopped nuts.

  19. Hey Sally!

    AWESOME recipe! I have been loving CHEWY chocolate chip cookies and trying different recipe. However, I was never happy with them till I found yours. I made a batch following exactly to the ingredients’ weight measures. My young siblings love them and told me that they tasted like the ones we buy from the store!!!:D However, I do have one question. Is it possible to make them less sweet? My parents prefer less sweet version of the cookies. Is it possible to reduce the sugar amount but maintain the chewiness? Thank you!

    1. I’m so happy they were a hit with your family, Cinnie! You can try reducing the sugar but you will notice a texture change. A light sprinkle of corse salt on the top will give them a beautiful texture and help to balance the sweetness if you wish to try that.

      1. Perfect! I’ll try to reduce a bit of sugar and let you know how they come out:). Thank you!

  20. These are my go to chocolate chip cookies recipe! Thank you so much for it! My kiddos and I made a double batch and left some on neighbourhood doorsteps for a nice treat during this isolation period. I highly recommend this recipe

  21. Favorite chocolate chip cookies! I have been making them for awhile now. Everyone loves them.

  22. Danica Lindsee says:

    Do you measure 3/4 cup of unmelted butter then melt or measure 3/4 melted butter? Thanks!!

    1. Hi Danica! Measure 3/4 cup of butter (12 Tablespoons), then melt it 🙂

  23. I tried this for the first time and actually forgot to use melted butter. So I whisked it with electric butter.
    Nonetheless it still turned out really nice! I could eat it non stop.
    Will try again with melted butter.

  24. Okay, I’ve tried many many recipes but this one—takes the cookie. Easy and tasty, these cookies were a hit with my family. I do wonder if browned butter would work in this recipe, because I’d love a nuttier, toffee-er flavour to my cookies.

    1. I’m so happy these cookies were a hit with your family! I think you’d love my brown butter chocolate chip cookies– they have a delicious flavor 🙂 If you try them I’d love to know what you think!

  25. Most amazing cookies ever!! My kids and hubby absolutely love them
    Thank you for sharing your recipe 🙂

  26. Thank you for your wonderful recipe and tips! I baked some with my kids yesterday for the first time and they tasted delicious! Very thick and soft! Personally, I want them to be a little thinner. Do I just reduce the chilling time instead of chilling overnight?

  27. A perfect cookie recipe here. Make them just as written because these cookies are the bomb! My unending quest for the ultimate, to-die-for, must have chocolate chip cookie ENDS RIGHT HERE! Thank you Sally!

  28. Tried this recipe and it was amazing. Mine came out a lot darker than the images but maybe because I used dark brown sugar? (Please let me know if you can :))Going to try light brown next to see if that makes a difference? Thank you so much for a lovely bake!

  29. I’ve been asking everyone I know for a recipe for chocolate chip cookies that won’t fall flat. I’ve been baking cookies for many many years but have never been able to master the chewy softness of the chocolate chip cookie… until now!! Thank you so much for this! I made them today and already shared the recipe with many! These are the best and will ALWAYS be my go to recipe!

  30. I enjoyed the taste of these cookies as they were very delicious but my cookies (no matter how long u baked them, they would not bake all the way through. I like my cookies a little under baked in the middle but these were still almost liquid.

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