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!

1622 Comments

  1. Oh my goodness…these were THE BEST cookies I have ever made, and I have tried hundreds of recipes! Chewy, luscious, melting chocolate…it was too delicious and the batch was gone within a few minutes in my family. My first bake from your website and I’m hooked…thank you so much!!

    1. Hi Millie! That is wonderful! So glad these were a huge hit. Let me know what you bake next!

  2. I just found your site and I am making your chewy chocolate chip cookies right now. They are in the fridge and can’t wait to bake them. I have two questions: Some recipes state whether they can be doubled. I was wondering if I can do this with the chewy chocolate chip recipe? I usually double my cookie recipes and share. Also, I have a family member who can not eat butter (on or in foods). Can I use I Can’t Believe It’s Not Butter in this recipe? Please let me know.

    1. Hi Sandy! Yes, this cookie recipe may be doubled. And there is no replacement for butter in these cookies unfortunately.

  3. So excited to try this recipe! My sister and I were talking about why our cookies always flatten. Loved reading all the text in order to understand how it works. Thank you for posting this!

    1. That’s great, Christie! You learn something new everyday. Let me know how you like these!

  4. These are the BEST CHOCOLATE CHIP COOKIES I’VE EVER MADE! Sorry I’m yelling in excitement! I’ll be making them again tomorrow. It seems when I was vacuuming some lil rats came by and nabbed some. I can’t wait to try more of your recipes. Thank you 🙂

    1. Hey Amie! I’m so glad you love these cookies – and the ones who nabbed some while you were cleaning loved them too! 🙂

  5. I remember reading something about gluten free working from a comment above: Katelyn said: “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).”

    Hope that helps you!

  6. Made the dough last night, and finished baking my first 8 cookies, they look amazing! As luck would have it I have a cold and don’t want to waste one bite of these puffy, golden, chunky cookies. Have to wait until the hubs comes home from work! –

    1. Hi Gisele! So glad you made them. Hope you feel better from your cold and I hope your husband loves them!

  7. My search for the perfect chocolate chip cookie is finally over!!!

    Made these last night and love, love, love them. I think they are even better today, hence why I can’t stop eating them!

    Thanks for yet another wonderful creation <3

    1. That’s great, Terra! I think they are softer on day 2 and have a better flavor. But they’re great any time. Thanks for reporting back!

  8. BEST COOKIES EVER! Nuff said.

  9. I made this cookies today and my husband went crazy! He loved them 🙂 Thanks for the recipe! 🙂

  10. absolutely incredible <3 made them today and my family loved them, i highly recommend them <3 thank you 🙂

  11. Inga Brauneis says:

    I tried these today and they were AMAZING! just what I was looking for! I had tried so many recipes looking for the perfect fat chocolate chip cookie and I think I just found it! Your tips and tricks were of so much help! I sprinkled a little salt on the dough balls before putting them in the oven to enhance the flavor and give it a little crispy touch.

    Thank you for this recipe!
    Greetings from Venezuela!

    1. THat’s so great Inga! I just love these cookies and the fact that you added salt on top – so good! I’ve done that before too and I stuffed the cookies with caramels 🙂 Check them out: https://sallysbakingaddiction.com/2013/06/09/salted-caramel-chocolate-chip-cookies/

  12. Abby Groenewold says:

    These are the most amazing chocolate chip cookies I’ve ever had! They turned out perfect! Great recipe! Thanks for all the great tips. My husband and I agree that these are our new ultimate favourite cookie. Thanks again and blessings!

  13. These are the best cookies ever. Period. Blow the famous NYT cookie (and every other recipe I’ve ever tried- and that’s A LOT) out of the water.

    Every single person who had tried them had said they are the best cookies they’ve ever had! The ONLY change I make is that I like to brown the butter! Thank you, Sally!!!

    1. Hi Cecelia! Thank you so much for the sweet comment! You know, I’ve never tried the famous NYT cookie before, but I hear that they are very time consuming and particular. These cookies are just worlds easier. LOVE browning the butter too!

  14. Do you have to use LIGHT brown sugar? If I use regular should I alter the recipe at all?

    1. Hi Claire! I like to use light brown sugar because the molasses taste isn’t as strong and I prefer that in these particular cookies. Feel free to use dark brown sugar instead.

  15. I made these cookies yesterday followed the recipe exactly except I used milk chocolate chips and reese’s mini peanut butter cups. I made them slightly smaller, but was surprised I still had to bake them 12 min my oven has a mind of its own. They came out great soft and chewy. I will definitely use this recipe from now own. I had used cornstarch before, but the melted butter and extra yolk was new to me. I think next time I may use 1-1/2 cups of chips, because my chips were bigger and it seems like the cookies could use a little extra. Found this on pinterest so glad I did!

    1. Hey Tiffany! So glad you found this recipe. What would we all do without Pinterest? And I love using melted butter + the extra egg yolk for extra chewiness. Add feel free to add more chocolate chips. I liked less chips in the larger cookies.

  16. I just have to say… whenever I get the urge to bake chocolate chip cookies, THIS is the recipe I look for. I had it printed out, and then I moved and it got lost along the way… I just spent the last 30 minutes searching through my web history for “That super awesome cookie recipe I found a while ago”…

    I will not make any other type of chocolate chip cookie. And my boyfriend, a total Choc. Chip Cookie snob, LOVES them. So… thank you! 🙂

    1. Lisa, that is wonderful. I am so happy you found my recipe again AND that you both love them. Thank you for reporting back!

  17. SO glad i stumbled upon this. it’s about a billion degrees in my apartment right now, even with the oven off, but making these cookies was so worth it! i have never made a better cookie! thank you! i’m about to start at a new school next week, and i think i may have figured out how to make everyone my best friend 😉

  18. I want to make these tonight but, I don’t have any butter. Can you substitute margarine or will it not turn out the same?

    1. No, margarine cannot be substituted. It will affect the texture of the cookie because you need the specific ratio of fat and moisture available in butter.

  19. Pam Darrington says:

    I never cool my cookies on a wire rack- it lets a lot of the moisture out into the air. I place them directly on the counter where the moisture goes up through the cookie. Then I layer them in a Tupperware container separated by a piece of waxed paper or plastic wrap. Often I put the container into the freezer immediately, where the moisture freezes inside the cookie. Then when you remove them, and they defrost, they are as moist as when you took them out of the oven, Just something you might be interested in trying.

    1. Great tips Pam! I learned to cool cookies on the counter from my mother and grandmother. Also your tips for storing – great! Thanks so much for sharing.

  20. These look absolutely amazing! Definitely the next recipe I’m going to try. I have a couple of questions though. How can I tell when the cookies are done? The last time I tried some baking cookies I ended up burning them! Also, is there any secret to getting the perfect round shape that I see in the pictures you’ve posted? I really like the way you’ve explained the science behind the recipe but I would’ve liked some more step by step pictures. I’m still new to baking and I often need reassurance that I’m on the right track!

    1. Hi Krithika! Some step by step pictures is what I am working on for future posts. Thanks so much for the suggestion! It was tough this past summer and before that with two jobs and cookbook writing. Am working on it though! To get the perfect circle shape, just roll into balls or use a cookie scoop. For the balls, make sure they are “taller” rather than wide in circumference. I have a photo of a “tall” cookie dough ball in this post: https://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/

      When the cookies are barely browning on the edges, they are done.

      1. Thank you for the prompt reply. I tried these out yesterday and the cookies came out perfectly! The consistency was exactly what I wanted and the cookies were not too sweet, which is how I like it. I found them just a little too buttery, but that might be because I didn’t measure the half stick properly! The shape wasn’t as perfect as in your pictures but the cookies were reasonably round. I’m definitely going to come back to your website next time I feel like baking or eating!

      2. That’s great Krithika! I’m so happy you enjoyed them. Let me know what you make next!

  21. These. Are. Amazeballs. Seriously.

    I made these as a special treat for my son’s first day of kindergarten. My husband says they are the best chocolate chip cookie he’s ever had! I just love that I can whip the dough together with the melted butter. I don’t have to think ahead and leave butter out to soften. Decided to bake what I needed for after school today and I froze the rest in their little cylinder shapes. I can send them to work with hubby and he can have fresh baked cookies when he wants! SCORE!

    Thanks again for an awesome recipe!

    1. Krissy – that is one of the reasons why I love these cookies. Hardly any thinking ahead! So glad you both love this recipe as much as I do!

  22. HI sally
    my texture is when i put the egg after melting the butter and sugar the batter is like gooey texture ? is it meant to be like that after i put in the eggs ? but i dont have any problem when blending it with the flour (cornstarch,baking soda)…….

    1. Hi Lenny! Yep, the mixture of the wet ingredients is supposed to be gooey.

  23. Just wondering, aside from the kind of chocolate chip/chunks used, how are these cookies different from the cookies made using your recipe for THE Chocolate Chip Cookie? I’ve been in a chocolate chip cookie-baking mood recently, and you have so many wonderful recipes for them that it’s hard to choose just one!

    1. Annie – I love them both! It is very hard to choose one over the other. I like to bake these cookies because I do not need a mixer for them. The dough comes together by hand. AND they are chewier and have a more buttery-tasting dough. However, THE chocolate chip cookies are slightly softer with less chew. I would start with this recipe and then try THE chocolate chip cookies next.

  24. Hey, Sally!
    I made these cookies once again, now followed the recipe step by step! They turned out delisious!!! Ah, it’s a heaven in my mouth!
    Seriously, you have no idea how many recepies I tried, I baked dozens of cookies for over 10 years (since came back from US).
    YOURS ARE THE GREATEST in the WORLD! Thanks for support too, must be tough to answerl all the comments you receive)
    Well, I have home-made baking powder (flour, baking soda, lemon acid) and I added one teaspoon to double portion and it tasted right. Next time I’ll try with baking soda, just with smaler amount.

    1. Hi Alina! Sounds perfect. GREAT to know about the homemade baking powder too. I am SO glad you love all of my cookie recipes!

  25. Will this recipe turn out differently if I double or maybe even triple it? We are having a lot of people over and I have a feeling they’re going to be a hit!

    1. Hi Tara! Yep, you can double or triple the recipe. I do it all the time for big get togethers since the recipe only makes 16 cookies.

  26. Awesome! Thanks for the quick response 🙂

  27. Makayla Gentry says:

    I like this recipe a lot! However, I did make a mistake with the first two pans of cookies. DO NOT use thick baking sheets… my cookies completely melted in the oven and make cookie/pancakes… however, when using my normal thin baking pan, they turned out perfectly fine and thick like your recipe. Just wanted to give a heads up to all the others wanting to try this recipe!

    1. Great! Thanks for the feedback Makayla!

  28. I made these last night, and with all of the tips to make them thick they didn’t spread out much so they ended up being 1 1/2 inch tall mounds! They are delicious though! And I used white whole wheat flour from King Arthur instead of the regular all purpose flour and no one could tell!

    1. That’s a tall cookie! You can always flatten them out a bit. I love using white WW flour. No one ever notices, you’re right.

  29. I am home from college for the summer and I have been killing time by baking A LOT…my family gets annoyed because they think I am just trying to make them gain weight (LOL!) so when I make things they purposely won’t comment on whether they like them/it or not.
    Well, I made these cookies yesterday and my dad and sister have both been BEGGING me to make more. They are already all gone…and with obvious reason. Truly the BEST chocolate chip cookie I have ever had and I will definitely be adding this to my recipe box 🙂
    Thank you, Sally, for giving me so many incredible recipes to try out. I always get so excited for new ones to come out!

    1. Melissa, that is so wonderful! I am glad you love these. They are a favorite for sure! Let me know what you make next. Sounds like you love to bake as much as I do!

  30. Hi may I know if I can substitute corn flour for cornstarch?

    1. Hi Sally! Corn flour is also known as cornstarch. So yes!

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