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!

1750 Comments

  1. 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!

    1. I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  2. Seriously THE BEST soft & chewy chocolate chip cookies I have ever had! I love how you can keep the dough in the fridge and make a fresh batch the very next day. Thank you for making easy-to-follow directions with exactly how much butter to use (in sticks). Sometimes I mess up how much butter I need if its not written out for me, and mess up the entire batch. The first time I made these they didn’t turn out good because I didn’t use the spoon & level method for the flour. MAKE SURE YOU DO THE SPOON & LEVEL! Or they will not turn out soft & chewy. I am SO GLAD I re-made the cookies because they are AAMMAAZZIINNGG!!!!! These are now my go-to choc chip cookies to make! Thanks Sally!

  3. I made these to use as a component in my birthday ice cream cake last Saturday; they turned out REALLY well. I was so pleased 🙂 The cookies baked up perfectly thick, soft but not under-baked in the middle and crisp on the edges, with beautiful form and color. I made some regular size (using around 1.5 tbsp of dough), and then a dozen or so minis. For the minis, I used 1 teaspoon of dough per cookie. They were SO CUTE! Everything is just so much more adorable in mini size 😀

  4. Hi Sally! Can I add extra ingredients (oats and raisins) to this recipe? All while using chocolate chips instead of chunks because that is all I have in my pantry. Can’t wait to try this recipe out!

    BTW so totally jealous of your pantry that is fully stocked with all the baking essentials! That should be #bakinggoals for everyone!

  5. Pretty sure I have made just about every chocolate chip cookie recipe out there and these are by far absolutely the BEST chocolate chip cookies ever! I chilled the dough in the fridge for about 2 hours, used mini chocolate chips and followed the recipe exactly. Perfection!! I will never use another recipe again.

  6. Thank you for your recipes. I’ve made the oatmeal chocolate chip and chewy chocolate chip cookie recipes and used organic palm sugar in place of brown sugar b/c it’s what I had on hand. Both recipes turned out delicious! But the chewy chocolate chip cookies turned out the best IMO; they didn’t spread at all when baking and didn’t even refrigerate it for the first batch. Also wanted to mention I was too lazy to separate the 2nd egg b/c I was baking with my son for an afternoon activity, and still they kept shape and were soft yet chewy! Just delicious. Does the addition of corn starch in this chewy chocolate chip recipe help keep the cookies more chewy/keep shape to not flatten as much? The oatmeal chocolate chip recipe the batter flattened quit a bit, even with refrigeration; but still tasty nonetheless 🙂

  7. Hi Sally,
    I love all your recipes, everything I’ve made so far has been great! However with this recipe I encountered a problem; after I chilled the dough and left it out at room temperature ( you recommended ten minutes) for an hour but the dough was still too hard and unmanageable. Do you have any suggestions?

    1. Hi Paulina, I’m glad to help. It’s normal for doughs to be pretty hard after chilling. First, make sure you are spooning and leveling your flour– too much flour will soak up all the moisture in the dough. Second, try chilling the cookie dough for 1 hour, roll into balls, then chill for 1 more hour. To salvage the dough you have, let it sit at room temperature until you can shape it. You can use some arm muscle and a spoon to scoop it out or even place it in a heatproof bowl and microwave for 10 seconds.

  8. These are awesome. Can the same recipe be used (+pb) for a peanut butter chocolate chip cookie?

  9. This is the best chocolate chip cookies I have baked. Can you please post a recipe for oatmeal cookies. Thanks for all your recipes and baking tips!

  10. This recipe is great and your post + video are very informative!!!! I’m so happy that I found it. I made two batches. I baked both batches for a longer period of time than the recipe instructed because I wanted them to be brown and less chewy. I pressed some chocolate chips into the top of the second batch of cookies, made a few of them from 2 tbs of cookie dough and made the balls a little flatter than the first set. I also baked the second batch at 350. I was happy with both batches but the next time I make them, I’ll do as I did for the second batch and use 2 tbs of cookie dough throughout. Best Mother’s Day Cookies Ever!

    1. I love this recipe! If you wanted to make chocolate cookie dough with choc chunks, could you just add cocoa powder?

  11. Simply put, these cookies are FANTASTIC. I made them and they are truly delicious, my son and husband LOVED them. I will say with the chocolate chips being refrigerated in the dough, it makes it a little more difficult to manage the dough after the chilling time if you have issues with hand strength. This is now my go to cookie recipe. THANK YOU!

  12. Love it ! I made these and they tasted rather soft than chewy. However,when making these cookies, I added the wet and dry ingredients together, and after mixing, I found out that the the dough was too wet. I then went to check the measurements and found out that 280g of flour does not equal to 2 1/4 cups of flour. It turned out that my cookies broke very easily. But anyways, I enjoyed snacking on these delicious things!(thanks for the recipe,Sally!)❤️

  13. I’ve made 3 of your cookie recipes this quarantine, and let me just say, EVERYONE will love these cookies! My dad hates sweet things, but can eat 4 of these cookies in a heartbeat. Don’t hesitate making these cookies! They’re delicious!!

  14. Thank you Sally! I don’t have ANY baking experience and this recipe was super easy I made a perfect delicious batch just by following these instructions 🙂

  15. This recipe is incredible!! I made it along with one of Sally’s sprinkle cookies! My family couldn’t stop eating them!! Thanks Sally!!

  16. Hi Sally – if I add a cup of chopped walnuts and 1/2 cup of dark chocolate chunks to this recipe, would you recommend adjusting any of the other ingredients?

    1. Hi there! Curious since the butter is melted if browning the butter would work or muck up the recipe. Thanks!

  17. Hi Sally,
    Just wondering is it ok to

    1. use baking powder instead of baking soda?

    2. Increase or decrease the amount of sugar by abt 10%?

    Thanks in advance for the help

  18. Best tasting and textured cookies I’ve Ever had. BUT no way do mine LOOK like the photos. Mine never flattened and I even tried lowering the oven temp for the second batch thinking it would help them spread more but it didnt. I took all the tips.. more brown sugar, egg yolks, room temp, cornstarch, spooned and leveled flour, taller dough balls, longer refrigeration, you name it! And I agree with what everyone is saying about how difficult they are to manage after refrigeration. I allowed them to stay refrigerated over night. And I had to use tools like an ulu (Alaska native knife) just to break the dough into manageable chunks. My second batch was much more manageable after I let them sit out for a few hours before rolling. Still, I had wanted them to look as appetizing as the photos before making this my favorite cookie recipe to share with others. I’m truly not sure of what went awry BUT they are seriously delicious! They taste like cookie dough, though they are definitely cooked! Such a treat!!!

    1. I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  19. I’ve made this recipe a few times. However the most recent time, the cookies didn’t spread much at all and the bottoms browned before the cookie was done. Any suggestions on what could have happened?

    1. Hi Star, make sure you are spooning and leveling the flour (or weighing it). Too much flour means that too much butter will soak up and the cookies won’t spread. You can also try skipping the dough chilling or reducing the amount of time it chills.

  20. I love this recipe but a friend of mine does not like chocolate and I was curious if you can leave the chocolate chips out without it negatively affecting the cookie? I have added chocolate chips before to recipes and they did not come out right so I just wanted to see if leaving them out would do the same. Thanks in advance!

  21. These cookies are AMAZING!! My husband can’t get enough of them. Question… can you scoop the cookies into balls and then refrigerate individually or do you have to refrigerate the entire dough before scooping into individual balls?

    1. Hi Nickay, I’m so glad that you all enjoy these cookies. The dough is too soft to scoop and shape before chilling. You can, however, chill it for about 1 hour, shape, then chill for the remaining time.

  22. This recipe is the best cookie recipe I’ve used. If I was to use this receipe and add Nutella in the middle would I need to freeze the Nutella first then put inside the dough ?

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