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!

1624 Comments

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  1. Amazing! I will never use another chocolate chip cookie recipe again. I made a double batch of these to bring to my husband’s boat when they pulled into port and they were devoured. Have you tried browning the butter in this recipe? My old favorite had browned butter that added that extra nuttiness. Hmm may have to give it a try next time. Thank you for the amazing recipe!

    1. Hey Amanda! I love them with browned butter. So yes, that will definitely work!

  2. Hi Sally! I want to start by saying that I recently found out how passionate I am about baking. I am a wiz at cakes, brownies and muffins… but cookies are where I always flop. I have tried recipe after recipe and none turned out to be the cookie that I was hoping for. When I found this, I thought it would be the same story once again, but days passed and I kept thinking about how ooey-gooey-chewy your cookies looked and the desire to try the recipe grew and grew. I just finished them and they turned out PERFECT! They look just like the ones in your photographs (and I guess they taste the same too because they are delish!) Thank you so much for sharing this. You have gained a new fan and I eagerly await the day I can add your cookbook to my collection. 🙂

    1. Ash, this makes me so happy! To hear that no cookies have ever turned out for you but these did. Wow! So amazing. Thanks for letting me know. Next time you have to add things like caramel: https://sallysbakingaddiction.com/2013/06/09/salted-caramel-chocolate-chip-cookies/

      Or Reese’s Pieces: https://sallysbakingaddiction.com/2013/05/28/soft-baked-reeses-pieces-butterscotch-cookies/

  3. I’m in the process of making them right now (they’re chilling in the fridge as of now) and they look amazing!! The dough is SO soft and so easy to handle! Thank you for sharing your recipe (and thanks to Pinterest for allowing me to find it!). This will be my go to recipe from now on! =)

    1. What would we do without Pinterest? Hope you enjoy, Roxy. Thanks!

  4. Hi Sally, I’m new to your site and this is the first recipe that I’ve tried. You’ve won me over! I’ve tried so many cookie recipes that are good but not quite there. This one’s perfect. I had to work real hard to resist eating all the cookie dough, but whatever made it to the oven was perfectly gooey, chewy, soft yumminess. There tonnes of blogs out there, but the way you explain how each ingredient works shows you really know what you’re doing 🙂

    Fyi, to get chips to stick to wet dough, I usually toss them in a bit of all-purpose flour first. It’s always very warm where I live, so the thin coating of flour also makes it easier to handle slightly melty chips.

    1. Hi Gayatri! Great tip about the flour + chocolate chips/chunks. So glad you loved these cookies. They are the best chocolate chip cookie I’ve ever had!

  5. Hi Sally!! I had to leave a message to let you know I tried these cookies and they are the BEST cookies I’ve ever made!!!! I’ve tried tons of chocolate chip cookie recipes and me & my husband always say, “yeah, they’re alright”…this is the 1st recipe he’s asked me to make again & I was happy to do it!!! The only change I made was the chips/chunks…I didn’t have any of either so I used my boys’ m&m minis instead and they made the cookie fantabulous!!! Thank you for creating & sharing this recipe, it’s now my ONLY chocolate chip cookie recipe!!!!

    1. Wow, Sheri!! That is so wonderful how much you both loved them. It’s truly the BEST cookie recipe ever. And I love adding M&Ms!

  6. I’m a big dessert fan, and cookies are one of my weaknesses, especially chocolate chip. I made these the other day and they are amazing, everyone in my family loved them too!

    1. That’s great, Madi! Cookies are one of my weaknesses too. Especially these!

  7. Hi Sally –

    This cookie recipe looks amazing! I have to confess – I have a neighbor who makes super good chic chip cookies but she’s the type that won’t share the recipe! =( I’ve tried recreating it and came pretty close once but not 100%. Her cookies look like perfect little ice cream scoops – light colored after baking, flat on the bottom, and dome-shaped. They are also soft and chewy in the middle too. I’ve tried various recipes regarding type of flour, butter vs crisco, and variations on the sugars. The one that came out the closest was when I used…marshmallow fluff of all things, but they still spread a little more than I wanted. Can you think of anything – ingredient wise –
    that prevents a cookie from spreading? It’s been years that I’ve tried copying her recipe – and we even moved out of state – and she still won’t share it! Boo!!

    1. Hi Heather – have you tried this recipe? The cookies are nice and thick and don’t overly spread like other recipes. Also, look into purchasing a Silpat silicone baking mat if you do not currently have one. The silicone grips onto the bottom of the cookie to prevent excess spread. Also, make sure you use enough flour in the replace to compensate for the spread that butter and white sugar produces. Silpat: http://www.silpat.com

  8. I have my second batch in the over right now. These are AMAZING!!!!!! My fiance can’t get enough of them!! I’m so glad I stumbled upon this recipe, you just got yourself another loyal reader!!!

    1. SO glad you found my website, Gina! Thanks for reporting back.

  9. this recipe is amazing, thankyou! i have finally found a reliable cookie recipe. i just made a batch, they are awesome and amazing. thank you thank you

    1. That’s so great, Lisa! Thanks for reporting back.

  10. Insanely delicious!! My husband said tonight that the Chewy Chocolate Chunk Cookie Recipe needed to be added to the library of Congress they were that good. Awesome stuff, thanks for sharing!!!

    1. Haha! What an honor. Thanks Bethany!

  11. I made these last night on a whim using an unsweetened bakers chocolate bar chopped chopped up because I didn’t have any chips on hand and OMG… they were so amazing. I’m never baking any other choc chip recipe ever! I was also out of parchment paper so I lightly greased my pans with creamed shortening. They still turned out fantastic. Thank you so much for this recipe. The hardest part was waiting 2 hours for the dough to chill 🙂

    1. Maria, that’s great! And I agree – waiting for the dough to chill is the hardest part for sure. I have no patience. 🙂

      1. Me either 🙂 especially when I’m on the hunt for a yummy recipe and see pictures of cookies like yours! Thanks again!

  12. These are probably the best chocolate chip cookies I have ever made and eaten in my life! Today will be the second time I’m make them and I’m a little worried, the first time I made them I did everything the recipe says but I only got around eleven cookies. Am I making them to large? Each ball was three tablespoons like the recipe says.

    1. Kathyria – no you aren’t doing anything wrong. Sometimes I get 13 cookies, sometimes 16. It just depends how much dough sticks to the paddle attachment, sides of the bowl, and your Tablespoons may be slighter larger. No problem about that! So glad you love these. 🙂

  13. Made these last week for my hubby to take to work…of course I had to have one before they left the house…THEY ARE THE BEST CHOCOLATE CHIP COOKIE EVER!!! I’ll be throwing away all those other recipes! They were devored at work! I’m making more this week! I love how you can mix ’em up and just put in fridge, or freezer to bake later! THANK YOU!!! Of course, you have sooooo many other recipes that I want to make also. Glad that butter was on sale this week!

    1. Alaine, thank you so much for reporting back! These cookies are always a hit, no matter where I take them. Whenever butter is on sale, I stock up!

  14. I made the chewy chocolate chunk cookies and they are amazing! I did a few substitutes though. I used about 1/2 cup melted coconut oil, 3/4 white sugar and no brown sugar, fridge temperature eggs, no salt, and 1/2 cup butterscotch chips with 1/2 cup chocolate chips and only refrigerated the dough for about 20 minutes.

    1. Yum! Your adaption sounds so good. I’m glad you loved them!

  15. I have been searching for years for the perfect chocolate chip cookie recipe and I am happy to say I have found it! These cookies are fantastic and this is probably the only recipe I will ever use from here on out. THANK YOU! PS. Lovely photography!

    1. So glad you love this recipe to call it a keeper, Carmen! That’s so great. Thanks for reporting back and for the compliment on the photos.

  16. OMG thank you sooo much, I thought I was defective for a while, I can bake cakes, pies and tarts but cookies kept coming out horrible, I was About to give up all together, but I wanted try one last time, and they came out great!, such a clear and wonderful recipe so thank you for renewing my faith in my baking cookies >,< and allowing us to use your great recipe.

  17. These are the best chocolate chip cookies I’ve ever made! Thanks for such an awesome recipe!

  18. Hi Sally! I was just wondering what the difference between these cookies and the perfect chocolate chip cookies are? In terms of taste/texture. I made the perfect chocolate chip cookies, but I’m wondering what is “more” perfect about them!

    1. Hi Caitlin! I love both cookies so much. This recipe is a lot chewier. While they are very soft, the other chocolate chip cookie is a tad softer. But they are not chewy at all either. So if you like chewy, try this cookie next! It’s my favorite cookie ever. (one of them at least!)

      1. Thank you so much for responding! I will be sure to make them (based on all the comments – I’m sure they are ahhhmazing)!!

  19. Absolute BEST recipe ever! I added some small diced fudge which made the cookies even richer. I love how chewy they are. AM DEFINITELY MAKING THESE AGAIN!

    1. Wow! What a treat those must have been. Fudge in cookies. So good!

  20. omg..these cookies are awesome. I made them a using the 2 table spoon size and they are extremely soft and addicting. YYYYYYYYYUUUUUUUUUUUMMMMMMMMMMMMM

    1. That’s great, Deborah! So glad you love them.

  21. ahhh! I think I messed up… I haven’t cooked my cookies yet, but I made the dough yesterday and put it in the freezer… I was about to take it out and was reading what to do and it said “take out of the refrigerator” will I need to make new dough or do you think it will matter? Please respond asap! 🙂

    1. Hi, Holly – jus tlet the cookie dough thaw at room temperature. If the dough is sticky when it thaws, put into the *refrigerator* and chill for 30 minutes or so.

  22. Hi Sally, I just thought I’d let you know that this recipe is also great gluten free! All I did was substitute the 2 and 1/4 cups of flour for equal measurements of Bob’s Red Mill’s all-purpose gluten free flour and added the corresponding measurements of xanthan gum. I knew I had struck gold with this one when even the dough tasted good (normally gluten free cookie dough has a slightly bitter taste until it is baked). Thank you so much!

    1. That’s awesome! This will be helpful for other readers. Thank you for reporting back, Katelyn!

  23. HELLO! i just made your cookies and they are HEAVEN. at first i thought these would be a disaster, because they were so crumbly, but no! huge chocolate chip cookie cake biscuit bites. 5 STARS!!

    1. Margot, that’s great to hear! Thanks for reporting back

  24. I found the picture of your cookie on Pintrest and decided to try them out, chewy cookies are my favorite. I read all the text with the recipe and followed them perfectly. OMG is all I can say! These are the most perfect cookie ever! I made a double batch again today and will become a regular in my house! Thank you for all your insight!

  25. Thank you sally for this wonderful recipe. This would be my second week making this chewy goodness and my family could not get enough of it. My daughter who only eats oatmeal cookies comes home and eats a cookie or two. I do love to bake and could not wait to try your other delightful recipes. Im currently eyeing the smores pie. 🙂

  26. I just made these tonight and let me say this is the best chocolate cookie recipe I’ve ever tried!! I wish I could’ve captured my son’s face when he took the first bite. Needless to say this will be my new “go to” recipe!

    1. That’s great, Erica! Thanks so much for reporting back!

  27. These look amazing, like the rest of ur recipes!! I was super excited to make them, but I think I messes it up.
    They turned out to taste like cake/pancakes cookies. What did I do wrong? Please reply soon 🙂

    1. Hi Lacy! I am unsure how these cookies could taste like pancakes. Could you elaborate?

  28. Just made these cookies for the about the 14th time in the last 3 months! I first made them at college for my boyfriend and his brother and they couldn’t get enough of them! I started making them all the time to give to friends and such. Then I came home to visit family and made them for them- now they’re hooked too! I love adding m&ms along with the chocolate chips. Beautiful cookie recipe! They turn out perfect every time and it takes all my will power not to eat them all myself 🙂

    1. I add M&Ms to them sometimes too! So glad you love these cookies, Katherine. Thank you!

  29. I made these following the recipe exactly (except used dark chocolate chips cuz I love them) and baked a few and froze the rest in balls. I baked that first batch exactly as directed and they came out great, high elevation and all. They were a bit doughy for me though so the next time I baked them for 14 minutes, and one time for 13 minutes. Surprisingly a minute or two in the oven makes a big difference. My preference was 13 minutes and thats how I baked the rest. My husband loves them., and loves that he can make a fresh cookie any time he wants. Thanks for the great recipe.

    1. That’s great, Nanette! So glad you both enjoy these cookies so much. Yes, just one minute truly makes a difference in baking cookies.

  30. I cannot thank you enough for sharing the technical knowledge in this recipe. These are easily the best cookies I’ve ever baked – like a fresh batch of Mrs. Fields (a bakery that used to be in the malls near where I live). I always wondered why professionally-made cookies were so much better than mine, and here you come explaining it all, helping me produce the cookies I’ve always dreamed of. 🙂 As much as I like the recipes and pictures on your site, the trade secrets like the ones in this recipe are what keep me coming back here. You are doing terrific work – don’t think your repeated kitchen experiments and detailed explanations go unnoticed or unappreciated.

    One suggestion – and I think you do incorporate some of this in your other recipes – maybe when you’re discussing “new” techniques like the ones in this recipe, you could include some more pictures of the process and how the ingredients look at different stages of the recipe, so people can have a visual reference when they’re in the midst of putting things together. Just a thought, and if you don’t want to do it, I won’t be mad. I’ll keep coming back to thank you for the time you take to experiment in the kitchen so I don’t have to. 🙂

    1. Hi Shannon! Thank you so much for all the fabulous feedback. And yes, I know of Mrs. Fields! Those cookies are the BEST! These do taste quite similar. 🙂 I am so happy to hear how much you love this recipe. Great suggestion about more “process” photos. I will try to incorporate more of them in future posts. Thanks!

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