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!

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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


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. 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!


Comments are closed.

  1. This is an amazing recipe, thank you so much for sharing it.
    I’m excited I can use this now, after trying dozens of other recipes that all spread out flat as a pancake even with refrigeration and extra flour. I think the best secret really is the cornflour and the yolk.
    They came out exactly as promised, thick and beautiful. Thank you!

  2. Hi Sally, thank you for this beautiful recipe! The cookies were thick, soft and chewy, just like I wanted. I only have have one question, they were a bit greasy and I was wondering if I can change something next time I bake them, perhaps only partly melt the butter? Or add a spoonful of flour? (I followed the measurements by grams), the cookies are just so great, I have to achieve perfection with them!

    1. Hi Yowie! Feel free to play around with this dough to get the result you’re looking for. Using some softened butter will help, but the cookies won’t taste as chewy. Let me know how they turn out! You can also try my soft chocolate chip cookies, too.

  3. Best cookies ever!

  4. Best chocolate chip cookie recipe! Thanks Sally!

  5. I love these cookies!! They came out so beautiful. I have early onset dementia and I forget the simplest of things. I’m living with my sister and her family. I made these also with a very pushy 3yo. I somehow made a batch of cookies with 1.5 lbs. of butter instead of 1.5 sticks. lol I then realized I had to ask my 14yo niece for help. Let’s just say that we have enough dough to eat Miss Sally’s Quarantine Cookies for another two months. lol

    1. Yum, freeze them.

    2. nichole daprile says:

      I’m a great cook, not a baker. These are absolutely the best I’ve ever made!

  6. Hey Sally, I tried this recipe a few times by volume and it came out great, although a little different each time. I decided to try it out by weight yesterday so I could get more consistent results and I also did a double batch. The cookies came out very buttery (too buttery). I noticed that the wet mixture was a lot wetter this time compared to previous tries. I still have half a batch of the cookie dough left, any advice on how I could try fixing it? Thank you.

    1. Hi Anna! If the baked cookies taste a little too buttery, feel free to reduce the butter by 2 Tablespoons next time. By doing so, however, the cookies won’t spread as much. For your leftover dough, adding another Tablespoon or so of flour can help bulk it up.

  7. Hi Sally,
    The dough turned out great, but the cookies were hard after baking. I used M&Ms instead of chocolate chips and after 12 min of baking, I let them cool in the oven. Was I supposed to take them out after 12 min? Thank you, Jerry

    1. UPDATE- I only used half the dough for the first attempt, so on the second try, I only baked for 10 min. and took out the oven immediately to cool. They turned out great and chewy. That was the solution! Very easy to make, do this will be my new goto recipe. Thank you!

  8. OMG!!!! Sally!!! My family thinks I’m a rockstar(lol)! These are literally the best cookies I have made in my life. These cookies were SO GOOD…nice and chewy. This is my new “go to” chocolate chip cookie recipe!

  9. I’ve been using this recipe for a good two years now and I will NEVER use another recipe for chocolate chip cookies! Made some tonight and figured I’d finally leave a review considering I’ve made them at lease a couple dozen times now!

  10. Dear Sally i meant to write much earlier.Hope all safe and well with family .

    I love baking and especially for my 8 year old son.

    All your tips and presentation are mind-blowing .

    I loved the way the cookies tasted

    I also love the orange cake and the teiple layer cake .
    Lots of love and if we can have some easy recipes without cornstarch or sour cream keeping in mind paucity of ingredients

  11. Shivani Dwivedi says:

    Hi Sally,
    Can we replace all purpose flour with wheat flour here? If yes, can you please help me with the ratio/quantity?
    Thanks in advance.
    Looking forward to baking them real soon.

    1. I don’t recommend it for these cookies. Here are all of my recipes that use Whole Wheat Flour.

    2. These are absolutely the best cookies I’ve ever made! My son was ecstatic! He wants another batch immediately. Thank you for all of your excellent helpful tips.

  12. Well, I tried to make this recipe. Halfway thru, realized I had no brown sugar. Quick google search for replacement: White sugar & molasses! Mix it up. VERY dark dough. What th? I only had black strap molasses! Continue anyway. Only had 1 tsp vanilla. Used that, plus 1 tsp almond extract. Continue. Only had mini chocolate chips, not chunks. Continue. Thought I ruined it, but baked them anyway. Why not, I already made the dough. Omg, these cookies are soooo good! Crisp outer, soft chewy inner. So rich! Now I need to try to make them correctly next time!

    1. max Paine says:

      Have you made the original recipe yet? I’m curious on the difference between your makeshift one and the original.

      1. I have! I didn’t notice much difference, flavor wise, so I guess my original screwup wasn’t too bad! The first (mistakes) batch were crisper, while the correct ones were chewier. But I may have made them bigger, or less cone- shaped. Both were great tho!

  13. The best think I’ve ever baked! Such a great recipe!
    I’m running out of ingredients and I was wondering if it’s possible to halve the recipe?

  14. Hello
    Love making this recipe!!
    One question would not having vanilla extract really affect the cookie. It’s been hard trying to find vanilla extract during these times

    1. Have you considered using a substitute?
      I was in the same situation. I used 2tsp of dark rum and 1tsp cinnamon and they were delicious.

      Other substitutes could include Maple Syrup, Almond Extract, Bourbon, Brandy, Other Spices (e.g. Nutmeg or allspice) or Instant Coffee.

  15. This is the easiest and best chewy chocolate chip cookie recipe that I have ever baked. I love to bake and I have made many different chocolate chip recipes but my daughter said this is the best she has ever tasted and she has tasted quite a few different ones. I have thrown out all my other recipes and will only be making yours from now on. Thank you also for all the great tips, I followed them all.
    Your site will be on top of my list for all other recipes too.


  16. This is the best chocolate chip cookie recipe I have ever made period! I know it sounds cliche but it’s true. It’s the only one I will be making from now on. I can’t believe what a difference a few ingredients can make. Delicious!

  17. So I thought I followed the recipe but my cookies did not spread much at all. Still, they are chewy and delicious. Wondering what could I have done wrong or what can I use to help them flatten a bit more?

    1. Hi Krystal! Are you spooning and leveling the flour? Cookies won’t spread as much if there’s too much of a dry ingredient soaking up the fat. If you are, try reducing by 2 Tbsp. If you’d like to learn more, I have a helpful Measuring video.

  18. I almost never comment on recipes but I just had to with this one. I made the dough yesterday, left it in the fridge, and baked some today.
    They were amazing. I immediately threw away my old chocolate chip cookie recipes. These are soft and chewy with just a tiny bit of crunch around the edges. My family loved it too. Baked two-tablespoon balls in 12 minutes, waited 10 minutes, and they came out beautiful. I followed the recipe to a T!!!! I used dark brown sugar and next time I’ll have to use light brown to make the chocolate chunks stand out for better photos. I’ll be treasuring this recipe till I grow old. Thanks so much Sally! I can’t wait to try your other recipes.

  19. Hey Sally, I tried this recipe and it turned out to be great! However, for next time, I was hoping to make an eggless version of the same. Do you have any suggestions on what would be a good replacement for eggs?

  20. They were delicious!! I had to bake for 16 minutes to be completely done in the middle and still remained chewing but I believe I went overboard on the chocolate.

  21. Hello sally
    First of all I’m so glad to see your website a few days ago
    your recipes amazing ,endless love for you and your recipes.
    Today first time I baked cookies,it’s incredible
    Really I’m so admire your baking
    I truly appreciate all your time spent on this website

  22. I’m in love with these cookies! We’ve been on a baking spree and have made these twice in a few days and both times they were a huge hit! Thank you so much for this recipe and all of your recipes!

  23. I’ve tried a variety of cookie recipes, and this has been the best! I made my cookies smaller and cooked it for a shorter period – they tasted soft in the middle and crunchy on the outside!! BEST BEST BEST cookie recipe :)))

  24. This by far is the best cookie recipe I’ve ever tried. The cookies turned out excellent in every way. Cant wait to share them

  25. Finally after 8 years of baking and giving up on trying to find the perfect chocolate chip cookie recipe, I found it. I’m so happy I could cry. Thank you.

  26. Hi i just wanted to ask if the baking temp being exactly at 325 is significant to making a cookie chewy and not flat? (just wondering since the standard baking temp is usually 350) thank you!!

    1. Hi Dani, since the cookies are so large, a slightly lower temperature is key to help bake them evenly throughout.

      1. These are the BEST, softest, most gooey cookies ever! They were a huge hit. Can’t wait to try more of your recipes. Your baking tips are so incredibly helpful to a newbie baker like me! Thanks!

  27. Wow, what a recipe. Fabulous. Greatest choc chip cookies ever. Wish I would’ve found this recipe a long time ago.

  28. Best chocolate chip recipe ever!!

  29. These are amazing! The only change I made was to follow the author’s technique for another cookie recipe on her website – baking these for 10 minutes, using the back of a spoon to flatten them out a little (because they were baking into small little mounds), and then baking them for 2 more minutes. I should have made a double batch!

  30. Love these! Will make again and again!

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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