Chewy Chocolate Chunk Cookies

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Here is my easy recipe for super soft and chewy chocolate chunk cookies using melted butter and big chocolate chunks. No mixer required! 

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

There are hundreds of chocolate chip cookies recipes out there. Everyone has their favorite! But, in my mind, today’s recipe really stands out. These chewy chocolate chunk 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 Perfect 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.

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

How to Make Chewy Chocolate Chunk 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. 2 and 1/4  cups of flour is mixed 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 recipe. Most of the cookies on my website call for creaming softened butter with the sugars. Chewy chocolate chunk 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.

Chewy Chocolate Chunk Cookies - learn the secrets to making them soft and thick! sallysbakingaddiction.com

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.

Extra Egg Yolk

Another way to promise a super chewy chocolate chunk 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. 🙂

The BEST Chocolate Chip Cookies by sallysbakingaddiction.com

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.

Next is the most important step.

Chill the Cookie Dough

I can’t stress this enough! 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!

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

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. It was the perfect amount to share with Kevin’s family for Mother’s Day and have extras for our cookie jar. 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 here. 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 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 by sallysbakingaddiction.com

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

Chewy Chocolate Chunk Cookies

Here is my easy recipe for super soft and chewy chocolate chunk cookies using melted butter and big chocolate chunks. 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, melted1
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature2
  • 2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips or chocolate chunks

Directions:

  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.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. 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.

Recipe Notes:

  1. Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  2. 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.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Make a Giant Chocolate Chip Cookie Cake next time.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting by sallysbakingaddiction.com

See more cookie recipes.

Chewy Chocolate Chunk Cookies have been pinned on Pinterest over 1 MILLION times. My most popular recipe!

Chewy Chocolate Chunk Cookies have been pinned on Pinterest over 1 MILLION times. My most popular recipe!

1464 Comments

All Comments

  1. Hello! I LOVE this recipe but I need to make it without the dairy. My good friend is dairy free due to nursing and her baby boy not tolerating dairy.. any suggestions on substitutions for the butter? Thanks!

  2. Hi Sally! Can you clarify something for me? I chilled the dough overnight, but after sitting out on the counter for 30 minutes it was still extremely cold and hard to scoop. Am I supposed to let it sit out until it’s room temperature? Or just muscle through it? Thanks so much! I just love your site! 🙂

    1. Muscle through it. They don’t spread as much when cold, but will spread if brought to too warm a temp before baking.

    2. I always make my cookie balls and chill them or freeze them. So much easier than dealing with cold dough. Line them on a wax paper or silpat mat on a cookie sheet. Cover with saran wrap and and chill or freeze. After frozen you can bag them ad cook as many or few as needed. I just let the dough thaw about 30 minutes or so.

  3. Hi,

    I was wondering what you would recommend for a bake time if I wanted to make smaller cookies (~32 yield) ? Thank you!

  4. I have a 1.5 tbsp scoop too! In the notes it says 10-11 mins for a 2 tbsp cookie scoop, so I’m gonna test a few at 10 mins and see how it goes.

  5. After chilling the dough over night the dough was still extremely hard to scoop out even after thawing for 30 mins on the counter. Whats the proper time to wait before scooping out? Or do you have any suggestions on scooping out the dough. Thansk

  6. I have tried to make decent chocolate cookies for years and never worked right. I followed the receipt exactly as was directed. They turned out perfectly! Now I have people begging me to make them! Same goes with the oatmeal cookies. The helpful hints make all the difference. I buying all your books.
    Julia Butler

  7. I made these last weekend (second time making this recipe) to serve to my in-laws at a birthday lunch for my husband’s grandmother. I also made your apple cupcakes with salted caramel frosting, but decided to bring along some of these cookies as well since I don’t know their tastes very well…long story short, my husband’s uncle told me that this was the best chocolate chip cookie he has ever had, and the whole family made so many lovely comments about how “perfect” they were. And this family is typically very reserved and doesn’t express much excitement…so it meant so much more that they loved the cookies. Just wanted to thank you and let you know that something as seemingly small as a unique chocolate chip cookie recipe has the power to bring families together! I can’t wait for the next time they ask me to bake something!

  8. I am an experienced baker and I have tried a LOT of different chocolate chip/ m&m cookie recipes, and this recipe is FANTASTIC. The cookies have a perfect consistency- slightly crunchy just right at the edges and soft in the middle. They don’t go too flat, but they also aren’t too doughy or cakey the way that other recipes which use cornstarch can turn out. These are everything a cookie should be, and will be my go-to cookie recipe from now on. The only thing I would change is that they weren’t salty enough for me so I had to sprinkle salt on top- next time I will use salted butter as well as the 1/2 tsp of salt listed. With a little more salt they taste just like Otis Spunkmeyer cookies. Excellent recipe!

  9. Okay I admit It I used your basic Chocolate chip dough recipe BUT I never put any chocolate in it at all!!! I added a TBS of lemon zest, a pinch of citric acid, then I tinted it red with the juice from Maraschino Cherries and added Dried Tart Cherries in one batch and Dried Cranberries in another instead Both were awesome tasting but I love the juxtaposition between sweet sour and tart I was really pleased with the results So was my husband who at about 1/2 a dozen in one sitting

  10. Hi sally,
    I was checking out different cookie recipes, i was wondering why you bake at a temperature lower than i commonly saw, 163 C. Usually most blogs i see 180 or 190 C, I just want to know the difference between baking at lower and higher.

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Reviews

  1. I am an experienced baker and I have tried a LOT of different chocolate chip/ m&m cookie recipes, and this recipe is FANTASTIC. The cookies have a perfect consistency- slightly crunchy just right at the edges and soft in the middle. They don’t go too flat, but they also aren’t too doughy or cakey the way that other recipes which use cornstarch can turn out. These are everything a cookie should be, and will be my go-to cookie recipe from now on. The only thing I would change is that they weren’t salty enough for me so I had to sprinkle salt on top- next time I will use salted butter as well as the 1/2 tsp of salt listed. With a little more salt they taste just like Otis Spunkmeyer cookies. Excellent recipe!

Questions

  1. Hello! I LOVE this recipe but I need to make it without the dairy. My good friend is dairy free due to nursing and her baby boy not tolerating dairy.. any suggestions on substitutions for the butter? Thanks!

  2. Hi Sally! Can you clarify something for me? I chilled the dough overnight, but after sitting out on the counter for 30 minutes it was still extremely cold and hard to scoop. Am I supposed to let it sit out until it’s room temperature? Or just muscle through it? Thanks so much! I just love your site! 🙂

    1. Muscle through it. They don’t spread as much when cold, but will spread if brought to too warm a temp before baking.

    2. I always make my cookie balls and chill them or freeze them. So much easier than dealing with cold dough. Line them on a wax paper or silpat mat on a cookie sheet. Cover with saran wrap and and chill or freeze. After frozen you can bag them ad cook as many or few as needed. I just let the dough thaw about 30 minutes or so.

  3. Hi,

    I was wondering what you would recommend for a bake time if I wanted to make smaller cookies (~32 yield) ? Thank you!

  4. After chilling the dough over night the dough was still extremely hard to scoop out even after thawing for 30 mins on the counter. Whats the proper time to wait before scooping out? Or do you have any suggestions on scooping out the dough. Thansk

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