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!

1513 Comments

  1. these are my new favorite chocolate chip cookies! i have never tried melted butter or cornstarch before in chocolate chip cookies and I was pleasantly surprised! definitely recommend and five stars !!

  2. I finally tried these. The chilling time had been a deterrent until now. No more! LOL. I made four batches this week. Hands down, the BEST chocolate chip cookie! I used Ghirardelli Grand Chips ~ plus added a few milk chocolate chips and a smidgen of mini chocolate chips.
    Wonderful!!! Thanks for another great recipe! 🙂

  3. These cookies are amazing! Such a game changer not using my kitchen aid! I’m definitely going to make these for my son’s birthday party. Would you recommend making individual batches or can I double or triple the recipe?

  4. I asked my husband what his favorite cookie is and he said, “just a really good chocolate chip cookie”. So I’ve been on the hunt for the best recipe. I followed your exact directions but baked for 14 minutes (I don’t know if our high altitude played apart or if my oven is just not as powerful) but these are AWESOME! And my husband (and kiddos) are very happy. Thanks for this recipe!

  5. I love this recipe, and my husband constantly says these are the best cookies he’s ever had! Last night I made them with only brown sugar in a pinch because I was out of granulated— I think I might actually like them BETTER! They were a little denser/chewier and spread less, but that toffee flavor is so good.

  6. Just made these cookies with dark brown muscovado sugar and they are amazing! I have never managed to get my cookies this thick before. They are dense and chewy on the inside but with a nice crispy outer. Dark brown sugar is such a game changer, the cookies have an almost nutty hazelnut flavor. These are by far the best chocolate chip cookies I have ever baked. Thank you Sally for yet another fantastic recipe!

  7. Hi Sally! Love these cookies, and am wondering if your hide-the-Snickers bar trick would work with this recipe, if I just bury a slice off a fun bar in each one? Thanks and happy snowy weekend!

  8. Hi Sally, would it be possible to swap out some of the flour for cocoa powder and still get the same results? I’m looking for a double chocolate chip cookie recipe that uses melted butter and I haven’t had much luck.

    1. Hi Sammi! That would require some testing. Cocoa powder is a picky little ingredient and it’s not an easy swap for all-purpose flour. Let me know if you try anything!

  9. I can’t get the print recipe to work…using Google Chrome….nothing happens when I click the print recipe button…never have this problem on other sites…can you address?

    1. Hi Karen! The website was running updates last night that temporarily disabled the print button. The print button is working now.

  10. I made these last night and let the dough chill in the fridge for about three hours before baking. They didn’t spread much but they seem to be a little raw in the middle. I tried leaving some in the oven longer but they just got darker around the edges and were still a little unbaked in the middle. Any suggestions? I shaped the dough as suggested and followed the recipe to the t (except I didn’t chill it over night as suggested).

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