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. 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!

1558 Comments

  1. Hi Sally I love this recipe but find the cookies to be quite sweet how much do you think I can cut the sugar down?

  2. Good recipe and great tips for chewy cookies. I knew about the cornstarch never knew how much to use. I make cookies with crisco shortening and all that eats them love them. I’ll try with butter more often. Thanks for the recipe.

  3. Hi Sally, my daughter and I are super excited to try this recipe together. My question to you is, I want to double the batch of cookie dough and freeze half for another time. Would it be best to create dough balls then freeze them or would it be better to freeze it as a log? Thanks for the amazing recipes.

  4. Hi Sally! Did you update the name of this recipe??? I had an old, stained and faded printed copy of one of your recipes – the absolute best chocolate chip cookies we have ever baked in our house (we have tried many). Friends and family raved about them. My daughter dreamed about them. I hadn’t made them in a while and had trouble locating my printed recipe. I recalled the name was “chocolate chunk cookies” A search of your site came up empty and I ended up making the “Soft”CCC recipe. Very good, but no match to the old recipe. My daughter was distraught thinking that we would never find “THE” recipe again.
    While looking for another recipe a few months later, I found my old printed copy!! labelled “Chewy Chocolate CHUNK cookies” . Upon comparing recipes, I realized that the CHEWY Chocolate CHIP recipe is the same as the old Chewy Chocolate CHUNK recipe! seems like a no-brainer but I could only recall the “Chunk” and not the “Chewy”. Sigh of relief! Reunited with, hands down, the best CCC recipe ever.

  5. Hey Sally!! How important is the use of melted butter and 3 hour chilling? Could you just use room temperate butter and not chill? Or is the chilling required for something else as well? Thanks!

  6. I can not get the cookies’ centers to bake. They look done (going as long as 16 minutes) but the centers were wet. Any suggestions?

    1. It could be that they aren’t spreading enough in the oven. If so, try flattening your balls of dough just slightly before baking. This should help!

  7. Best cookies ever!!!!!! I won’t make any other cookie recipe after having had these because no other recipe can compare.

  8. I made these, but they aren’t as beautiful as in the photos. I’ve followed the procedure exactly and checked how it should be rolled into balls but make them taller. I love that it isn’t that sweet (you know how some cookie recipes are overly sweet). Will try to make these again. Thank you for the recipe.

  9. Hey Sally,

    Love your blog and this recipe! Do you have any chocolate cookie recipes that include melted better as well? I’m wondering if there are any substitutes to this current recipe that could make the base chocolate instead. Thank you!

    1. Hi Katarina, this recipe does use melted butter.
      For a chocolate cookie dough this one is my favorite: https://sallysbakingaddiction.com/inside-out-chocolate-chip-cookies/

  10. Hi Sally, this recipe sounds incredible and I am sure it’s foolproof like everything you make. I have been making a “research” and came across to NY times chocolate chip cookie recipe by Jacques Torres. I like your recipe cos it calls for less sugar and reveals tips for chewer cookies just like I prefer them . If I want them more chocolaty like the NY times recipe I can always add more chocolate. I would like to ask you if you have tried to rest the dough 24h, 36h, or even more and if the taste and then flavour was any different /better as Jacques Torres claims. Thank you!

  11. Hi!

    I recently tried the Soft recipe, and now I have a batch of this dough chilling in the fridge.

    I just wanted to note that I stir the chocolate chips with the dry ingredients so that it’s easier to mix them into the dough later. No problems with the melted butter!

    Looking forward to baking these later!

  12. Hi Sally ! I just made this dough and will share the baked cookies at my basketball lessons tonight. Thanks for the great recipe! This is my third time baking these. Always turn out perfect 🙂

  13. Haven’t made these yet, but they look amazing! One question – if I wanted to make them a little smaller (maybe half-sized), how should I adjust the baking time/temperature? Thanks so much!

  14. Just finished making my first batch using your recipe. I messed up my first two sheets because I thought they were indeed undercooked. They certainly don’t brown like traditional cookies! Those first two sheets are a bit harder because I kept trying to get them to brown! LoL!
    They don’t have the same buttery taste as traditional cookies and they are more cakey but they are indeed soft! I guess I prefer more of a buttery and sweet taste from the actual dough. Much of the sweetness seems to come more from the chocolate chips. They’re still quite good for what they are but they weren’t what I was expecting. I still give your recipe 5*’s and encourage others to try it out! Thanks for sharing your recipe!

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