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 on baking sheet

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 a pink 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.

chewy chocolate chip cookies with M&Ms

Bonus: try them with half M&Ms and half chocolate chunks!

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chocolate chip cookies on a silpat baking mat

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. (Some readers have asked if it’s possible to roll into balls and then chill, but I don’t recommend it. The cookie dough is quite sticky and loose to section into balls before chilling.)
  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. 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.

slice of chocolate chip cookie cake on a white plate

See more cookie recipes.

collage of 3 chewy chocolate chip cookie images including cookie dough in a pink bowl and cookies on baking sheets


Comments are closed.

  1. So it is almost 1 am here and this is my second attempt at these cookies. I made your red velvet chocolate chunk cookies before (which turned out amazing!) so I thought this one will go great too.

    Well, this is what happens when I read the ingredients off of my phone instead of printing it out, it was way too oily and didn’t bake properly. Turns out 1.5 sticks of butter is completely different in the US than it is here in Hong Kong (1 stick is 250g here), and I forgot to double check, and ended up with a goopy buttery mess. Anyway, the dough is chilling now and it looks just right, so I have high hopes for when I bake it in the morning. 🙂

  2. thanks for your help! I love your blog!

  3. Finally! – someone encouraging cookies slightly underbaked. lol that’s how I like brownies too – i want that soft and chewy texture.

    I made these cookies night before last and they turned out awesome! Everyone in my house loved them and it only took 2 days for them all to disappear. This is my official go-to chocolate chip cookie recipe now. Sorry Toll House.


  5. I love these cookies, I make them at Least once a week. I have gained several pounds because of these cookie. Do you have a peanut butter version? I still have a few centimeters in my

    1. Happy you like them! Here is my favorite peanut butter cookie recipe:

  6. Darcy Perdu (So Then Stories) says:

    Outrageously sinfully delicious! Thank you for such a thoughtful and KILLER recipe! My daughter and I baked these yesterday and they are AWESOME!

  7. Made these tonight with fresh ground whole wheat flour and one duck egg – they were fabulous. I often use duck eggs as they are higher in protein and excellent for baking. We had to gobble up what we could because once the teenagers got home – they took the bag of cookies with them!! But not before asking me how I made them!

  8. These were Amazing! One person asked if he could buy the recipe and another said they tasted like the best “maw maw” cookies. I will be trying your soft baked peanut butter lovers recipe next! I am so happy I stumbled upon your blogs! Thank you 🙂

  9. Holy Cow! I just made these cookies after being snowed in and working from home today. Whipped them up this morning and chilled, and threw them in at lunch time. I was leery about the 11 minute mark. They really didn’t look done so I went 12 and they still didn’t look done, but boy! Perfect!
    Thank you very much for this one. Can’t wait to try your other recipes. Next one will be the soft and thick Snickerdoodles!

  10. All I have to say is WOW!!!!!!!!!!!!! The best cookies I have EVER made OR tasted including fancy bakery cookies. I can’t rave enough about them. Thank you thank you thank you for sharing this recipe!! I made them for our super bowl party and I went to the store yesterday to get some walnuts to add in next time.

  11. Excellent recipe for us high altitude bakers! These turn out reliably great every time 🙂

  12. Just made your cookies last night – SO GOOD. This is the first time I have been able to make thick, chewy, yummy cookies! Thanks SO much for sharing your recipe.

    Hubs said, hands down the best homemade chocolate chip cookies ever!!

  13. Love, love, love this recipie. My family loves it and so do all my grannies and pappies. I am a nurse in a nursing home and make these for the residents. They love the soft chewey texture. Just made a batch with valentine m&ms and red heart sprinkles. I have had residents families ask for the recipie after hearing them rave about the cookies. I have made it so many times I know it off by heart. Thank you for sharing.

  14. Yum! So good! I went on a mission 7 months ago and after several attempts at different recipes, this one is now my keeper! It is everything I was looking for in a chocolate cookie and my family agrees! Thank so much for sharing this deliscious masterpiece!

  15. This was the recipe I found on Pinterest that started my own baking addiction. Thank you Sally for inspiring me to get in the kitchen & be creative. I bake recipes from your site weekly and I’m always impressed with the care and consideration you put into every post!

    Keep doing what you do!!


    1. Comments like this make it easy to keep going and work hard. I can’t thank you enough Courtney. Seriously.

  16. Hi Sally! Found your website the other day and I couldn’t wait to get started. I, too, have a baking addiction and love to try new recipes. I mixed up the dough for these cookies last night and baked them this morning. Let me tell you…I have been searching for a chewy chocolate chip cookies recipe and have found the holy grail of cookies. They are really awesome and so easy to make. Can’t wait to try the next recipe on my list, the mini red velvet cheesecakes!

    1. I made these again today and used dark brown sugar. They were even better!

  17. I seriously love these cookies! I make them so much I have the recipe memorized now! I’m doing a fundraising event for the school that I work at and wanted to make these extra special and added 1/2 tsp of almond extract! They are pure heaven and I KNOW they will be a huge hit at the bake sale and help us raise money for charities! Thank you for this recipe! I do have a question though, because I was making such a large quantity I just x all the ingredients by x4, but it seemed like the dough wouldn’t get nice and cold like all the other times I made it. I even let it sit for 3 hours. Should I have added on hours for every extra batch in the bowl?

    1. Hey Jasmin! I’m so happy you love these cookies. If you are quadrupling the recipe, you’ll definitely need to chill the dough for a substantial amount of time (probably about 12 hours) because it will be such a large chunk of dough.

  18. Hi,
    I’ve just finished making these and the peanut butter chocolate chip ones, and they are great 🙂 The first time they turned out big and chewy instead of flat.A big thank you from Germany!

  19. Sally! These were the BEST chewy chocolate chips I have ever made!! My family thought I was a crazy for how I was a spooning them out, LOL ; ) but they loved them after they came out of the oven!! Yummm! THX for sharing!!!!

  20. Are you kidding me?? Just made your chocolate chip cookies and they are the best things I’ve ever had! I’m tossing out all of my other recipes! Thanks so much!

  21. Hi Sally! I made these and boy are they good! As all your recipes are! I was wondering do you think you could come up with a recipe for those loft house sugar cookies???? I bet it would be spot on! 😀

  22. I absolutely loved this recipe! I made them a couple of days ago and somehow added too much salt (I must have mis-measured). So they were too salty, but the consistency was so perfect I had to make them again today! JUST RIGHT! I didn’t add salt at all actually and was perfectly pleased with how they turned out. These are the best chocolate chip cookies I’ve made. (Note: I did not refrigerate the dough and they turned out fine). They even looked pretty and that’s an accomplishment for me!

  23. made these tonight DELICIOUS!!!!!

  24. these things were GREAT. idk how i missed the note about using room temperature eggs but it didnt seem to make a difference in the batch i made. i also didnt have unsalted butter and decide to take a chance–not salty at all, maybe because the salt i added was sea salt (and not the whole half teaspoon) and best of all was that they stayed soft. perfect cookies and thanks

  25. I have the dough chilling in my fridge as we speak! This will be my first time making these and I am SO excited to try them! I am OBSESSED with your original chocolate chip cookie recipe; I make them all the time haha. I am bringing them to a bbq later today and I’m sure they won’t last long!
    Thank you so much for all your amazing recipes! I really need to place an order for your book.
    Thanks again Sally! 🙂


  26. I have made this recipe many, many times. The biggest problem with it is that I really want to try some of your other recipes, but these cookies are SOOOOOO good that I always just end up making them again. Seriously, I’ve been searching for a long time for cookies like this. They are so yummy. I’m an addict. I made them for work Friday and they all got eaten, so I have some dough in the fridge right now.

    I was curious though, if there was a reason that I shouldn’t roll the dough into balls before I chill the dough? The dough is so hard to work with after it’s chilled that I’ve started separating and rolling the dough and then chilling it. I didn’t notice any difference in the cookies, but it sure was a lot easier.

    1. Sometimes I chill for 1 hour, then roll and chill for the remaining time. I don’t roll right away because my cookie dough is usually too sticky. Happy you love them!!

  27. I made these yesterday and I just can’t get enough of them! This is definitely my new favorite chocolate chip cookie recipe. So tasty 🙂

  28. I know everyone sings praises about these … and I’m going to have to join the choir on this one. Hands down the best chocolate chip cookie recipe I have ever made. I whip up a batch of these and send them to people for special occasions (birthdays, holidays). I just bake them the morning of, then ship them USPS 2 Day Priority later in the afternoon. 🙂 Thanks for such a wonderful recipe! I have used it so many times, I thought I should give you my compliments.

    1. Thanks Lindsey, I really appreciate it! By the way, is there really anything sweeter than cookies in the mail!? 😉

  29. i’m curious – what’s the difference when using baking powder instead of baking soda in cookies? what do each of them do in the recipe?

    1. They’re both leaveners. Baking soda is used here to neutralize the acidity of the dough.

  30. does living in an area with dry climate affect the cookies? should i reduce the flour or just make as is?

    1. Try reducing the flour by about 2 Tablespoons.

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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