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!


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. 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!


  1. Hey Sally! I have just one doubt before makin these… which by the way, look amazing! Are the two sheets baked at the same time? If not, do I keep one sheet on the fridge while the other bakes? Thanks a lot for your help and your recipes! 🙂

    1. Hi Marta! No, do not bake at the same time. And yes, you may keep the other cookie dough balls/sheet in the refrigerator while the first batch bakes. I hope you enjoy 🙂

  2. I mixed up a double batch of these last night. I knew just from seeing the dough that these were going to be spectacular! I let it chill overnight and baked them this morning. The twins and hubby couldn’t wait to get their hands on these! They were amazing cookies!! Can’t wait to try out more of your tasty cookie recipes. You are a cookie baking Queen!! All Hail! 🙂

  3. I just left the dought in the fridge. But, I have no parchment paper nor do I have those silicone mats! 🙁 (i need to stock up) would it make a bad difference if i brush the pan with olive oil to prevent sticking?

    Btw, I am very lucky to have found you through Pinterest! 😀 I looked at the site title, and I’ve come to see how prompt and fitting it was. And I love the text (because great stuff do need introductions) and it seems that you make an effort with your recipes and the blog, too! You have another fan in me!

    best wishes, tandy 🙂

    1. Hi Tandy! It should be ok to lightly grease the pans with nonstick spray. I do not suggest oil. Are your pans nonstick? If so, you don’t need to line them or grease them at all. I’m so glad you found me on Pinterest. What would we do without it?

  4. I made these yesterday, but only baked a small batch for myself and left the rest in the fridge (to bake today!) Unfortunately my sister bought SALTED butter through her grocery journey and I didnt even realize it until I tasted the cookies. They were a tad bit salty but I still tore them up (and the ants too 🙁 Accidentally left some out after I finished taking pictures of them and went outside. Came back inside to find the ants enjoying them lol).

    Is there anyway at this point to alter the chilled dough so it wont be so salty after I bake the rest of the batch today or is it too late?

    1. Hi Lovelle – since the dough is already made, there is no way to make it less salty or add any other ingredients. You definitely need unsalted butter for this recipe. Let me now if you try it again!

      1. I’m definitely going to give these another shot this weekend.

        I had a sweet tooth last night and figured since I still had alot of the dough leftover that I would get some good use out of it. I had some Oreos on hand so I made Oreo Stuffed Chocolate Chip Cookies with the leftover dough, the saltiness from the salted butter actually went well with the flavors… 😀

  5. Oh my, do these look fabulous!
    I want to make these for my co-workers, but I’m slightly nervous about under-baking them. What is a sure-fire way to make sure these buggers are fully-baked, but still chewy and decadent?
    Thank you!! Hope you had a great birthday, btw!!

    1. Alexa, these cookies are still fully baked but very soft and chewy. They continue to bake on the cookie sheet after you remove them from the oven. Go for 12-13 minutes TOPS. Enjoy!

  6. I just baked these and they were AMAZING! I think this will be my go-to chocolate chip cookie recipe from here on out. My husband has had three and they’ve only been cool for about 10 minutes. I modified it slightly with browned butter and it worked like a charm. Good work!

  7. I made this recipe today and my kids love them! My eldest said their the best and would definitely have them for his school lunch. Thank you for sharing your recipes. I would certainly try the others. Your blog is an inspiration! Congratulations! 🙂

  8. I don’t have parchment paper (or silicone) will this make a difference? And also, do you have a recipe for chewy gingersnaps?
    Thanks 🙂

    1. Hi Diana – a silicone baking mat is strong prefered, but they may be made without one. Here is a recipe for my soft chewy gingersnaps:

  9. Holy pillows of deliciousness, Batman. They are about done cooling on the baking sheets, but i have already INHALED two of them. Yuuuuum.

  10. Looks so delish, thanks for sharing- quick question, I only have sticks of margarine on hand…do you think this will affect the recipe at all if I substitute? Thanks again 🙂

  11. I have made these 5 times in the past two weeks….first to try them, then to bring to a party, give to new neighbors, and for my daughter’s kindergarten class. They came out awesome every time!!! For the last batch, I split the dough in half at the end and did half with chocolate chips and the other half I added some cocoa powder (until the dough looked dark brown) and white chocolate chips. Both were delicious! I especially like having a recipe that is a mix by hand so my daughter can help more. She loves to whisk the butter and sugar together. 🙂

    1. I am so glad this recipe is such a big hit, Carolyn! And that your daughter is able to help. I love cookie recipes that I can mix by hand. And the chocolate version sounds incredible!

  12. Hey Sally! This article is exactly what I need. I love how explained all the ‘science’ of each ingredient, I wish I found you years ago! I have no luck in chocolate chip cookies and had to resort to frozen cookie dough! I want to try this amazing recipe, however is there any change for baking at a high altitude? I’m in Boulder, CO.


    1. Hi Dzien – readers at high altitude have reported bck saying these cookies work fine – with no changes needed to the recipe. I hope you enjoy them! Let me know how you like them.

  13. Hi Sally!
    Thanks für this delicious recipe! I love it!
    I will share this recipe with my Austrian and German blog-readers 🙂

    Kind regards from Austria, Renate

    1. Hey sallly! When baking the first batch of cookies, can i put the rest of the dough balls in the fridge? How long should they be inside and how long do i re-thaw them again. I live in a really hot and humid climate so refrigerating them helps me control spreading but unsure on how long to do it

      1. Hi Kris! You can keep the remaining dough balls in the refrigerator as the 1st batch bakes. No need to thaw them/bring to room temperature before baking. Straight from the refrigerator to the oven is just fine. I’ve refrigerated them (covered lightly) for several hours before and it’s no problem. They bake up extra thick that way!

  14. Hey I made these last night and they were awesome! I did make one small change because I was short on time and thought i’d let you know. IDK if anyone else has said this, but I actually put my dough in the freezer for about 40 minutes then shaped them and put them in the oven. I also sprayed my hands with pam before shaping them and they turned out great! I also left them out on my counter all night and they are still soft! I will be making these again! TU for the recipe!

    1. I’ve done that before too – freeze the dough and then bake. Glad it worked for you and you loved them!

  15. Love these cookies, I could eat a batch myself RIGHT NOW! Thanks for linking them up with What’s Cookin’ Wednesday!

    1. Thanks Karly!!! I love What’s Cookin’ Wednesday. I got a ton of inspiration from them. It made me hungry to scroll through it all 🙂

  16. Honestly would definitely advise you to double this recipe they disappear so fast you won’t even know what happened to the supposed 16 cookies you made lol. Sooo soft, thick, amazing. This recipe is it. Don’t even bother with others.

  17. I don’t usually write reviews, but I had to this time. These cookies were so soft & chewy…’s in my top 3 cookie favorites. The only issue I had was that the color of the cookies seem to be a little light as far as the coloring. I’m not sure why they were so light, but they were still delicious.

  18. I am just a beginner baker and am still learning tricks and substitutions. Does it make a huge difference if butter is salted? Currently only have 1/2 stick unsalted, but gave regular salted and margarine. Thanks in advance. So excited to try these

    1. Hi Katie – it truly doesn’t really make a difference between unsalted/salted butter in this recipe. I personally cannot tell a taste difference. Especially if you are using some unsalted and some salted. Enjoy!

  19. My dough is in the fridge and it’s just too pretty. I can’t wait for tomorrow when they’re gooey and warm! I just posted a picture of the dough on instagram, well done Sally. Thank you for the recipe:)

  20. First off, I love that you wrote out explanations for everything in this recipe! It just helps everything to make sense.
    Second, I made these yesterday morning, refrigerated them all day then baked a few for my husband and I after the kids were in bed and OH MY! These were everything that you promised; soft, chewy, delicious…my husband said “You better not lose this recipe!” LOL I found it on Pinterest and made doubly sure it was pinned! Thanks so much for giving me our new favorite chocolate chip cookie recipe 🙂

    There wouldn’t be a problem with doubling the recipe, would there? Thanks!

    1. No problem doubling the recipe! That’s a good idea, too. 16 cookies sometimes isn’t enough! So glad you love them Shannon! What would we do without Pinterest??

  21. Sally!! You are amazing! How can I ever thank you for these wonderful cookies!! Your instructions and tips are wonderful. I tried these last weekend and they are almost gone from the freezer! Nothing better than a good cookie, and you have cracked the code. Thank you!

    1. I’m so glad you love them, Kasey! I have a freezer full of these! Thanks for reporting back about them. 🙂

  22. I made these a few days ago and for the first time EVER my cookies came out perfect!! I have destroyed & wasted several batches of cookies for YEARS and these came out exactly like you said! Husband was even shocked I pulled this recipe off! lol.

    Thanks for sharing this recipe! It is being saved, pinned, AND printed!

  23. These cookies are yum!!! I made this twice now and they are the kid’s new favorite. My son said they’re the best! I also made your cinnamon rolls. Another delish treat for the family. Thank you for sharing your recipes. :). I need to try your cakes next time 🙂

  24. These cookies were amazing, everything you promised them to be. I can’t wait to make more, can this recipe be easily trippled? Or do I need to make my batches separately?

  25. I just made these for my 11 year old daughter and her friends and they are a big hit!! Thanks for the recipe. I have been looking a long time for a cookie like this! =)

  26. Hi Sally! Great cookies, just made my first batch and they’re totally yummy ! =) Small concern, the taste is a bit too buttery for me, and I feel like it might have been the way I melted the butter… do you use water bath, microwave, just in a pot? also, how many gram is one and half stick? I used 250 gram sticks…
    Thanks! =D

    1. Hi Alexandra – 3/4 cup of butter is approx 170 grams. It sounds like you used a bit too much butter for these. I’m glad you liked them though!

      1. Just redid the cookies with the right proportions this time. OMG they are really really the best. 😀 Thank you!

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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