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!

1578 Comments

  1. I just made these for some unknown reason… and I don’t even like cookies. But I have to say this recipe has converted me into a cookie lover. Great job!

    1. I’m glad I inspired you to make a non-cookie lover to make and LIKE cookies!! 🙂 What an accomplishment. Thanks for letting me know, Cathy!

  2. I’m sure, as a lot of the people who have posted like me, have tried a million chocolate chip cookie recipes. I was in pursuit of the perfect one ( chewy, moist, thick ), until I saw yours and tried it today. I just thought Id post to let you know, all your research has really paid off. These are the BEST Cookies I have made ever! I think it was the cornstarch that really made a difference, these will be my go-to recipe from now on, thank you so much for sharing!!!!!

    1. What a compliment, Aileen! Thank you very much. They are my favorite chocolate chip cookie too. The cornstarch makes them so soft, the extra egg yolk makes them so chewy, and I love how thick they are. I appreciate you reporting back. Thank you!

  3. I have these chilling in the fridge now!
    Question: for best results, must you make them so big? Would it be possible to make smaller versions and still have the same result?

    Thanks!

    1. I just read the text again and saw where you stated they can be made smaller with a shorter cooking time. 🙂

  4. These are in the fridge now!! Thank you so much for taking the time to write a detailed recipe, I have tried so many recipes and I too have noticed how the key to chewy cookies is to refrigerate them 🙂 Can’t wait to see how the melted butter and cornstarch add to the mix 🙂

    I was wondering if you could explain the difference between using a cookie sheet with cooking spray, jelly roll pan with parchment, or maybe the pros and cons of using a thicker cookie sheet? Or do you think the type of cookie sheet really matters?

    1. Hi Kelly! I have no preference over what type of baking sheet to use for cookies. Jelly roll or regular, it does not matter at all. However, what you line your pan with makes a HUGE difference. I strongly recommend my readers to purchase a silicone baking mat such as Silpat. I am not compensated to say this at all, but Silpats have changed the way that my cookies bake. Silpat mats grip onto the cookie’s bottom to prevent them from spreading and also allow them to bake evenly. No cookies, granola, or anything baked on a cookie sheet in this kitchen is made without a Silpat. http://www.silpat.com

      1. I think I really need to buy these Silpat mats you talk of! I made your cookies last night which taste and look great… but they still spread out on my baking sheets and I would love it if I could get them to look like the ones in your pictures!!! 🙂 And thanks Kelly for asking this important question 🙂

        Personally I’ve had the best luck so far with the air-insulated cookie sheets, and I love using parchments paper — makes things much easier!

  5. I have made the choc chip cookies many times — tried with bread flour…..very good!! I cannot find a peanut butter cookie that compares however. If I add peanut butter to this cookie would I need to alter other ingredients? I would like a peanut butter cookie without chips —– just the plain old fashioned —- soft and really flavorful. Thanks for your help….. sue

    1. Hi Sue! How about you try my soft-baked peanut butter cookies instead? I fear adding peanut butter to this cookie dough may result in overly dry cookies. HEre is the recipe for my soft peanut butter cookies: https://sallysbakingaddiction.com/soft-peanut-butter-cookie-recipe/

      1. Hi Sally…….you suggested I try your soft peanut butter cookie. Is the cookie that you have used with the heart on it the recipe that you referred to? Maybe I have overlooked the correct recipe………… anxious to try ………sue

  6. I’m so excited to try these out…I live at a high elevation (6300 ft) and cookies are a beast to cook up here! They ALWAYS spread. I’ll follow your directions to a tea and see how these turn out, hopefully they’ll stay nice and thick. Before I try them out, do you have much experience baking at high altitudes? Any recommendations of something I should try differently – more flour?

    1. Hi Rachel! I don’t have any experience baking at high altitude unfortunately. I’ve always lived at sea level. I would suggest an extra few Tablespoons of flour, from what I’ve read – this may help.

  7. Your cookies absolutely amazing! They are going on my “to-do” list for today! Thanks for the recipe!

  8. Just made this recipe and I think the are delicious! I was wondering if you could let me know how they can come out very chewy without being to gooey in the middle. I don’t mind them that way but I know others wont care for it. Thanks for the awesome recipe!

    1. Hey Valerie! My cookies are gooey in the middle. Not in a “raw batter” kind of way, but definitely underbaked and soft. I suggest baking for another minute or two in your case. Thank you for reporting back!

  9. So on one average day, I come home and decide that I am going to make “THE Chocolate Chip Cookie” , and I log on to find that you posted a new chocolate chip cookie recipe!! Magic…

    I have been waiting anxiously since then to make these cookies, and finally tonight i whipped it up and currently am waiting for dough to chill. My mom was impressed with the preparation speed and the speed of clean-up. No mixer? Halelujah! (By the way, the dough tastes ahhh-mazing)

    1. I know – I can’t keep my hands off the dough either Tracy! Lots of “taste testing.” 🙂 I hope you enjoyed them baked, too!

  10. I made these cookies for my husband and I tonight. We had made your other chocolate chip cookie recipe and I couldn’t quite imagine them getting any better but wow! These are amazing!! Best chocolate chip cookie recipe by far, hands down. Thank you for this!

    1. That’s pretty awesome to hear (read!) Alyson. Thanks for letting me know about the cookie success! I love these too.

  11. I would love to make these, but with food allergies/sensitivities in the family I will have to try using gluten free flour, sugar substitutes and no cornstarch. Any suggestions for good substitutions?

    1. Hi Christine – unfortunately, I do not have any experience baking with gluten-free flour or anything similar. Without any knowledge, I don’t want to make any ill decisions for you. I do have a couple gluten free recipes on my blog if you’d like to check them out: https://sallysbakingaddiction.com/category/gluten-free/

  12. I have had a very good go to cookie recipe for years. I thought tonight I would try this recipe when I saw it on pinterest. Well… OH MY GOODNESS I will never make another cookie! My Family acted like they were tasting chocolate chip cookie for the first time. Anyway thank you for sharing your talent I am excited to try more of you recipes!

    1. Shannon, I don’t think I’ll ever make another cookie again either. 🙂 Thank you for reporting back and I’m so happy you loved these!

  13. You have saved me! I was the mom that didn’t like making chocolate chip cookies. They always came out burned, waaaay toooo thin, stuck to the pan, etc. I have wasted a lot of cookie dough in the past.

    This recipe turned out FANTASTIC. I can now bake cookies with confidence. Oh thank you, thank you, thank you.

    I need to go get some more milk. I’ll be making these again soon. Just because I can!

    1. Emily, this comment makes me SO happy. Truly, thank you for sharing your recipe success! I just made these again yesterday. We can’t get enough!

  14. Thank you SO much for developing and sharing this recipe! I’ve made these twice this weekend with PERFECT results. Everyone has loved them and said it is their new favorite cookie. Delicious.

    1. Ps. I live in a high elevation area (4,000+ feet) and had great results with the exact recipe measurements. I also used splenda white and brown sugar with great results. I used the exact same measurements and it all came out perfect. 🙂

      1. Melanie, this is SO helpful. I have many readers at high elevation who will be wondering about any changes. I will take note of your response – thank you very much!

      2. Thanks for commenting about the high elevation…I’m definitely going to give them a try now!

  15. Great recipe. Made them last night for guests. They enjoyed them. It’ll be a great go-to recipe. Thank you for sharing.

  16. I made this cookies this weekend…I love them. I love how soft and chewy they are. Thank you for taking the time to explain why you add the elements you do. You blog is easy to use and pleasing to the eye. Keep it up! 🙂

  17. These look amazing! I’m on the search for the best chocolate chip cookie. Could you clarify one thing for me please – how much does 1 stick of butter weigh in grams? I’m Australian and butter isn’t measured in sticks. Thank you so much!

    I loved your post too, it made me smile 🙂

    1. Hi Nicola! I hope you enjoy them. 🙂

      1 stick of butter = 1/4 pound, 1 stick of butter = 1/2 cup, 1 stick of butter = 8 tablespoons, 1 stick of butter = 4 ounces, 1 stick of butter = 113 grams

      1. So I made the dough a couple of days ago, cooked a couple yesterday and the rest today – what a difference a day makes! The cookie was crisp and chewy on the outside and soft and yummy on the inside! Delicious!

        One thing I might try next time is to roll the cookies into balls before I put the dough in the fridge – I ended up having to digging out the dough with a butter knife because it was set so hard 🙂

      2. I do that sometimes too. Well, I chill them for 30 minutes, then roll into balls, then chill for an hour or up to 3 days covered in the refrigerator. The dough is so soft to roll into balls before an chilling. Well, for me at least. The “hardness” of the dough depends how long you chill them. Anyway, I’m so glad you love them!

      3. I was trawling through the comments in the hopes that someone else from Australia had attempted to make these!!! Glad that they turned out and I’m trying them today!!
        🙂

    2. After a childhood of treasuring any store-bought chewie chocolate chip cookies we could get our hands on (a pack of chips ahoy cookies will set you back over $12 in Switzerland) I am trying to find the perfect chewy choc chip cookie recipe!

      This recipe looks great and I am trying it out now here in London. My dough is chilling overnight!

      Fingers crossed!!

  18. This is by far the best chocolate chip cookie recipe I have found. No matter what I did, my cookies were always coming out flat! These were thick, chewy, and beautiful! Thank you so much! My husband is obsessed with chocolate chip cookies and now I can make them and be proud of the results.

    1. Woohoo!! Love hearing that Jenn! My fiance says these are the best cookies I’ve ever made. And I make a ton of cookies!

  19. I made these and the dough was really crumbly and they didn’t spread out when cooking. Any idea why that would happen???

    1. Hi Heather – the dough is crumbly after chilling but the warmth of your hands rolling them should smooth them out. Do you think you overmeasured your flour?

  20. Hey Sally! My names Jasmine I’m 17 years old and I made these cookies the other night and they turned out amazing!! Everyone liked them!:) I love our blog and all your recipes!! I’ve tried a few of your other recipes and they turned out great!

  21. Thank you for all that effort you put into discovering ways to take something from “great” to “stratospherically awesome!” Going to give these a try this weekend – my hubby’s birthday is Saturday and CCCs are his favorite! Do you think I will have to make any adjustments to the recipe if I add chopped pecans? (sorry, I’m not a purist and have to have pecans in everything :-). Must be the southern in mah blood.

    1. Hi Donna! Adding pecans sounds wonderful. No adjustments should be done, maybe add 1/2 cup or something. Hope you both enjoy!

  22. So, I have a chocolate chip cookie recipe that I LOVE. I mean, LOOOOOVE. I had all the ingredients on hand today to make them, but reluctantly decided to try yours. No way could they be as good, certainly not BETTER, than my go-to recipe. Right?? WRONG!!! OMG, these are SOOOOO delicious!! Soft, chewy, but not doughy. Sweet perfection! The only thing I changed was adding some chopped walnuts. These just may be my dinner…and breakfast, if they last that long. Thanks so much for sharing! I know I won’t be! 🙂

    1. Alea! What a compliment. 🙂 Thank you so much for letting me know. And I love your addition of walnuts. I’ll have to try that next time!

  23. Only a bad-luck-baker like me could screw up the PERFECT cookie recipe!! My cookies ended up spread out and COMPLETELY raw 🙁 I did chill the dough, but it wasn’t crumbly like you described afterward. I’m going to have to try this one again. Those mouth-watering pics demand it 🙂

    1. Hi Tiffany. It sounds like you may not have added enough flour? I can’t imagine any other reason why the dough would be soft after chilling. Regardless, I hope you try them again. Thanks!

  24. Thank you so much for sharing- probably the best chocolate chip cookies I’ve EVER made! I found this recipe on Pinterest and now there’s no going back!! They are so gooey and heavenly- my family and friends are obsessed!!!:)

  25. I recently found your website, and I am absolutely loving it! I seriously want to try all your recipes and have already bookmarked and printed out, um, a LOT of them, we’ll leave it at that . Anyway, I made these cookies today, and they are hands down the best chocolate chip cookies I have ever had. Seriously, one bite and my eyes were rolling in my head. It made me realize just how awesome life is! I even dedicated an entire blog post to them – they’re just that good. Thanks for the beyond incredible recipe. They are my new go-to recipe without a doubt.

    1. Hi Alex! I’m glad you love them as much as I do! I can’t wait to read about them on your blog today. Thank you!

  26. Sally, I tried the recepie but somehow my cookies were underbaked and spread out a lot. It didn’t really rise and the cookies stuck to each other. Could you maybe tell me the problem?

    1. Hi Alexa – did you chill the dough for the recommended time? Was your baking soda and cornstarch up to date? Did you roll the cookie dough balls tall? A lot of these factors equate to make the cookies puffy and thick.

      1. Thanks Sally, I’ll make sure of that. I did chill the dough for 30 min but my dough was still moist and sticky so i couldn’t roll it. They tasted nice though. 🙂

      2. Hi Alexa – yep, I state that 2 hours is the minimum to chill the dough. I chill mine for about 1 day though. The longer, the better.

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