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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. We use the same trick when making Shortbread Cookies.

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 1x
  • 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 (2 ounces, or 60g) 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? Here are all of my recipes using egg whites.
  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

Reader Questions and Reviews

  1. If I make the cookies 1.5 tablespoons per piece, do I still bake it 12-13mins? Thanks

    1. Hi Trina, we’re unsure of the exact bake time, but it will be slightly shorter. Keep a close eye on them and remove from the oven once the edges begin to set.

    2. I just made these tonight, and made them 1.5 Tb, and it turned out that 10 minutes was the perfect amount of time.

  2. I just made these today but subbed some ingredients to make them vegan, and they turned out perfect! I used vegan butter (Melt Organics) and 4 tablespoons of aquafaba whisked slightly and they came out great!

  3. I made this recipe last week, it was perfect! My husband is always telling me he prefers soft cookies and these were just right! Now he’s asking for chocolate cookies with peanut butter chips… I’m going to try your inside out recipe next!
    Definitely recommend this recipe!

  4. Can you use a stand mixer if you want to or will that change the results of this recipe in any way?

    1. Hi Liz, You can certainly use a mixer if you wish. Enjoy!

      1. If I use a #20 scoop for this recipe,how long should I bake the cookies? And I have a convection oven, so what temperature should I set my oven at?

  5. We added sprinkles (baking with little girls) and these were a huge hit. Not too sweet, thick and chewy. Amazing recipe and new go to.

  6. Maybe this is a dumb question, I don’t know. These cookies are so good. I was wondering if they could be made a little healthier using Almond flour and Stevia. How would you substitute those in the recipe?

    1. Hi Carolyn! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes and almond flour. Almond flour has very different baking properties than all-purpose flour, and it would take some experimenting to find the best amount. Thank you!

    2. I’m on keto and I’m going to make this recipe for my family. Sure I’ll try one lol I’m going to google to see if I can find ratios for flour/almond flour and sugars/stevia sugars

    1. Absolutely! The cookies will taste a bit sweeter overall with milk chocolate instead of semi sweet.

  7. Hi if i half the amount of both the brown sugar and granulated sugar, will it affect the texture and the chewiness of the cookies? I find almost all recipes too sweet for my liking. Thank you!

    1. Hi Kenzia, beyond taste, sugar also plays an important role in texture and structure too. Halving the amounts would change the overall chewiness of the cookies.

  8. Hi Sally, I love this recipe so much that I bought your book “Sally’s Cookie Addiction”! I first made these cookies from your online recipe and then from your book. I noticed that the measurements (mostly the weight in grams, not the cups) are different when you compare the two versions. And I’m wondering which recipe is correct? Or rather, why are the weights different and which version would you recommend me using? The online recipe, or the book recipe of “Soft & Chewy Chocolate Chip Cookies” pg. 25. Thanks so much for clarification. I’m planning on making a BUNCH of these cookies for holiday gifts.

    1. Hi CB, you may have an older print of the book. There are a few gram measurements updated with future prints (the cups are all correct). I would follow the cup measurements in that recipe or use the grams listed above. Thank you so much for trying my recipes!

  9. This is literally the absolute BEST chewy chocolate chip cookie recipe I’ve ever tried. I’ve been looking for this recipe my entire life lol. I followed it exact down to shaping the dough taller as opposed to wider and they are perfect!

    Can this recipe be doubled?

  10. I’ve tried SO many chocolate chip cookie recipes and this is by far the best I have found hands down. Comes out perfect every time! People rave over these cookies and I cant imagine using a different recipe ever again. I’ve added oatmeal, mnms and nuts and still comes out perfect! Thanks!

  11. I first tried this out in Canada and the cookies were immaculate! Thick and chewy in the middle, thin and crispy at the edges. But when I moved back to the Philippines, I can’t seem to replicate the cookies I made before. It all comes out as one big puddle, or spreads out too thinly.

    I followed the recipe to the T and even bought an oven thermometer. The only difference is that after chilling the dough for 24h, it starts out hard then softens in minutes. It’s not as crumbly as the one in your video while you’re molding it.

    Any tips on how to improve? Thanks!

    1. Hi T! The climate where you are can certainly play a role! Next time try adding just a bit more flour to help off-set the melted butter.

      1. I’m not exactly sure how but I baked it at 375oC and it turned out just right. Thanks!

  12. Hi! Can I add nuts to the recipe? If so, how much? I love your website and am excited to try these! Every recipe I have used is amazing! Thank you so much!

    1. Hi Megan, you can! Simply replace some of the chocolate chips with chopped nuts.

  13. I love your page Sally, I’ve made so many recipes from here and they never fail.
    Qu: when Newley baked they are crisp on the sides but as they cool they become soft. I’ve had the same problem with other recipes. Is there any way to keep the crispyness?
    Also, they are very doughy, almost raw – which personally I like but are they meant to come out like this or are they just undercooked? Thank you!!!

    1. Hi Liv, the centers are meant to be chewy, but not raw. If they are, then they need another minute or two in the oven to finish baking through. For a crispier cookie, we recommend our crispy chocolate chip cookies instead!

  14. Love this recipe. So many compliments. First time I did it I messed it up, but they still came out so well. I have also adapted this and used Violife instead of butter (great alternative btw). My colleague is lactose intolerant so dairy free option is great! Thanks so much

  15. Hi, Sally. Your wonderful recipes are delicious and imaginative! For this recipe for chewy choc chip cookies, I would like to have more than 16 cookies, and a bit smaller in size. Suppose I use a heaping tablespoon-and-a-half measure of dough (not three) and roll them taller than wide, as you do the 16-yield recipe: should I lower the baking temperature or just shorten the baking time. Your counsel would be appreciated.

    1. Hi Dawn! You can simply shorten the baking time for smaller cookies. Enjoy!

  16. This are THE BEST chocolate chip cookies I have ever made and I am 74 and baking since I was a child‼️I followed your recipe exactly, and did Frig overnight and they are perfect and outrageous!Thank you for this recipe, love that they are big, and so moist

  17. I put the whole batch of dough into a cast iron and baked it into one giant deep dish cookie two years ago for my then-boyfriend’s birthday. Added some ice cream on top. That boyfriend is my husband now. We still joke that that is how he knew he wanted to marry me. This is the best cookie either of us has ever had in our lives.

  18. These are delicious, but I under baked my first batch. They have completely cooled. Can I re bake them?
    Thanks so much!

    1. Hi Beth, You can save under baked cookies by returning them to the oven even after they have cooled!

  19. This recipe was a fail to me. I did everything the instructions said. The dough was so firm it wasnt moldable so i tried to work with them when i was able to shape them they looked the same going into the oven as it did coming out of the oven.

  20. Such a great recipe! I’ve used this recipe as a base recipe for many adaptations, and it is wonderful! One thing I find works well is to roll the balls BEFORE refrigerating. The dough is easy to roll at that stage – pop them into an airtight container and bake them off fresh just before you need them!

  21. This was such a great basic chocolate chip cookie. I used 275g flour since King arthur and this particular recipe disagree on the weight of flour per cup. Also baked these instead with a heaped tablespoon of dough for each cookie, about 11 min (baking from the fridge) just till the edges were set. Came out with the edges crunchy, and center soft and chewy, yum.

    A little too sweet for me, but I was making these to share and they’re perfect. Will make them with bittersweet choc chips for myself later. 🙂

  22. I’m trying these tonight for a neighbor who loves my baking. She has brought me flour, sugar, eggs, butter and other necessities for baking so I’ll keep her and her hubs in cookies for a while. I don’t mind doing this for them. They’re a sweet young couple.
    I’ve given your recipe and video a 5star rating because of how you made it seem so easy and enjoyable to follow.
    Thanks for sharing.

  23. I have a question about making a diy mason jar cookie mix for gifts. could I do that with this recipe? Or would it not yield a good texture since the butter and sugars wouldn’t be mixed properly. Sorry if this is a dumb question I’ve just seen the cute mason jars and thought your recipe might be better than other online!!

  24. I have made these and they are beyond great! They froze really well, too! Love this recipe!

  25. Perfect! Crisp edges, very chewy, soft middle. I did make one small change by replacing all-purpose with bread-flour. So awesome!

  26. Absolutely the BEST chocolate chip cookies that I have ever had!! I read through the entire post and MANY comments before making this recipe, and I made it several times, changing several things. The only real thing that I changed was that, in my final batch, I left out the cornstarch. I tried it with, with less and without. For ME (everyone’s taste and texture preferrences are different) that was the way to go. I also, after reading a comment about location of the rack in a gas oven, moved my rack down. I tried it center and lower rack and lower rack in a gas oven was definetly an improvement! Thanks so much for an absolutely scrumptious chocolate cookie recipe!! My co-workers thank you as well! They loved that I kept bringing cookies in!

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