With 30 million page views and counting since 2013, 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, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. And you don’t even need a mixer!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more helpful success tips. This recipe is such a fan (and personal) favorite that I included it in my New York Times best-selling cookbook, Sally’s Baking 101.
One reader, Adrienne, commented: “These are the best cookies I’ve ever had. Incredible. Don’t cut corners or you’ll miss out. Do everything she says and you’re in for the best cookies of your life. ★★★★★“
There are thousands of chocolate chip cookies recipes out there. Everyone has their favorite and this one is mine. Just a glance at the hundreds of reviews in the comments section tells me that this recipe is a favorite for many others too! In fact, if you asked me which recipe to keep in your apron pocket, my answer would be this one. (In addition to a classic cut-out sugar cookies and flaky pie crust, of course!) Just read the comments on a post in our Facebook group. These cookies are beloved… and, a warning: they disappear FAST.
Why Are These My BEST Chocolate Chip Cookies?
- The chewiest of chewy and the softest of soft.
- Extra thick just like my favorite peanut butter cookies!
- Bakery-style BIG.
- Exploding with chocolate.
I’ve tested this cookie recipe over and over again to make sure they’re absolutely perfect. I still have a big space in my heart (and stomach) for these soft chocolate chip cookies. Today’s recipe is similar, but I increased the chewiness factor.
One reader, A.Phillips, commented: “Look no further. This is it. This is the perfect cookie recipe. Follow her instructions exactly and the cookies will be chewy and amazing. … These are the most perfect cookies I’ve made and I’ve tried at least 20 different recipes. ★★★★★“
You can make them with chocolate chips or chocolate chunks.
Key Ingredients for Chewy Chocolate Chip Cookies
The cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. It’s the ratios and temperature of those ingredients that make this recipe stand out from the rest.
- Melted butter: Melted butter produces the chewiest cookies. It can, however, make your baked cookies greasy, so I made sure there is enough flour to counteract that. And using melted butter is also the reason you don’t need a mixer to make these cookies, just like these pumpkin chocolate chip cookies, pumpkin crumb cake cookies, and M&M cookie bars.
- More brown sugar than white sugar: More brown sugar than white sugar: 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.
- Cornstarch: Why? Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies.
- 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 + 1 egg yolk, at room temperature, just like in these brown butter marshmallow crispy cookies. See the recipe Notes for how to bring your eggs to room temperature quickly.
The dough will be soft and the chocolate chips may not stick because of the melted butter. Just keep stirring it; I promise it will come together. Because of the melted butter and extra egg yolk, the slick dough doesn’t even look like normal cookie dough! Trust the process…
The most important step is next.
2 Major Success Tips
1. Chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here. 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 for at least 2–3 hours or up to 3 days. I usually chill it overnight.
(No time to chill? Make these soft & chewy chocolate chip cookie bars, giant chocolate chip cookies, chocolate chip cookie cake, or crispy chocolate chip cookie bark instead!)
- Further reading: How to Prevent Cookies from Spreading
2. Roll the cookie dough balls extra tall. After the dough has chilled, scoop out a ball of dough that’s 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium-large cookies. I usually use this medium cookie scoop and make it a heaping scoop. But making the cookie dough balls tall and textured, rather than wide and smooth, is my tried-and-true trick that results in thick and textured-looking cookies. We’re talking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough should look less like balls and more like, well, lumpy columns, LOL.
Watch the video below to see how I shape them. I also demonstrate how I use a spoon to reshape them during baking if I see they’re spreading too much.
Because of the melted butter in this dough, the dough is very soft and a little greasy before chilling, so it’s harder to shape the cookie dough balls. We recommend chilling first, then shaping. If after chilling the dough is very hard and difficult to scoop, let it sit at room temperature for 15 minutes and then try again.
We typically do not recommend jumping right to the freezer without chilling the dough first. A quick freeze like that can cause the dough to chill unevenly and then spread unevenly during the baking process. For best results, we recommend following the recipe as written. If you don’t have time to wait for the dough to chill, try this recipe for 6 giant chocolate chip cookies instead, which doesn’t require dough chilling (see recipe Notes in that post for details on using the dough to make 24 regular-size cookies).
Tools I Recommend for This Recipe
I’ve tested many baking tools and these are the exact products I use, trust, and recommend to readers. You’ll need most of these tools when making sugar cookies and snickerdoodles, too!
- Baking Sheets
- Silicone Baking Mats or Parchment Sheets
- Medium Cookie Scoop
- Cooling Racks
- See More: Best Cookie Baking Tools and 8 Best Baking Pans
Can I Freeze This Cookie Dough?
Yes, absolutely. 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 bake just a couple of cookies whenever the craving hits. (The chewy chocolate chip cookie craving is a hard one to ignore.)
If you’re curious about freezing cookie dough, here’s my How to Freeze Cookie Dough page (with video tutorial).
Facebook member, Leigh, commented: “These are the only CC cookies I’ve made for years (and this recipe is how I came to be such a fan of SBA!) This recipe worked great when I lived in Denver and had issues with baking at altitude, and it’s still our favorite now that we’re back at sea level. I usually make 4x-6x batches and freeze tons of cookie balls to bake later.“
In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:
- Cornstarch helps product soft and thick cookies.
- Using more brown sugar than white sugar results in a moister, softer cookie.
- An extra egg yolk increases chewiness.
- Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness. It’s a trick we use for cake batter chocolate chip cookies, too.
- Using melted butter (and slightly more flour to counteract the liquid) increases chewiness.
- Chilling the dough results in a thicker cookie. Almost as thick as peanut butter oatmeal chocolate chip cookies, or their gluten-free counterparts, flourless peanut butter oatmeal cookies 🙂
Q: Have you baked a batch before?
Chewy Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours, 45 minutes
- Yield: 16 XL cookies or 20 medium/large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch*
- 1/2 teaspoon salt
- 3/4 cup (170g/12 Tbsp) unsalted butter, melted & cooled for 5 minutes
- 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
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
- Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is optional and only for looks!
- Store tightly covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 5. 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. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Wooden Spoon or Rubber Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Cornstarch: If you don’t have cornstarch, you can leave it out. The cookies are still very soft.
- Egg & Egg Yolk: Room-temperature egg + egg yolk are best. Typically, if a recipe calls for room-temperature or melted butter, it’s good practice to use room-temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs in a bowl of warm water for 5 minutes.
- Can I add nuts or different add-ins? Yes, absolutely. As long as the total amount of add-ins is around 1 to 1 and 1/4 cups, you can add anything including chopped nuts, M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, etc. I love them with 3/4 cup (135g) butterscotch morsels and 1/2 cup (100g) Reese’s Pieces. You could even add 1/2 cup (80g) sprinkles to make a sprinkle chocolate chip cookie.
- Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
You’re not kidding about the baking time 13-14 minutes and oven temperature 325 (not 350)! I kept mine in a minute too long and now too brown cause they kept cooking!
It really should be just 13-14 minutes! Still, yummy cookies!!!
These cookies have been such a hit each time I make them. I’m supposed to prepare some tonight, but have just realised I’m out of granulated sugar and all the shops are closed – help! Can I bake these with all brown sugar? Or sub in powdered sugar?
Hi Amanda! We would reach for brown sugar before powdered, but brown sugar does have more moisture than regular sugar. The cookies may spread a bit more.
Thank you for the quick reply!!
I’m confused because in your other recipe for giant chocolate chip cookies, you said the complete opposite.
“Using both granulated white sugar and brown sugar is imperative because without white sugar, the cookies wouldn’t spread at all.”
I know baking is sometimes tricky but if you tell me that white sugar is needed in order for the cookies to spread at all, IMO that would imply that the brown sugar makes them unable to spread.
I have made this recipe so many times, and it is always a hit. However yesterday I made it again, but the cookies came out flat. I refrigerated the batter overnight, as recommended. I did use raisins instead of chocolate chips, but I would not think that would affect its rising. Any idea why?
Hi Leslie, here are our best tips to prevent cookie spreading. This might be helpful to troubleshoot!
These cookies were amazing! For some reason, the cookies weren’t ready after baking for 13-14 minutes. Any tips or reasons for this?
Hi Hudson, were the edges starting to brown? The centers will look very soft, but the cookies will continue to set as they cool. You might want to try an oven thermometer to ensure your oven is baking at the correct temperature. Many ovens run a little (or a lot!) off.
Very good and the tip about shaping into a cylinder was a huge success. Cookies came out very puffy and did not spread at all. Placed dough in the refrigerator overnight. They tasted very good! Thanks again for the wonderful recipe.
We’re so glad you enjoyed these cookies, Linda!
LOVE this recipe! The 1st time I made these was a couple of yrs ago when my son asked for chocolate chips cookies. So glad I found your website :0) They were a hit the 1st time I made them and are still a hit today! My go to when I need to make chocolate chip cookies at least a couple times a week lol
Thank you for sharing, these are the best✌️
My cookies are lacking flavor.
I made these several times and they are amazing!
Now, could I make with gluten free flour or almond flour?
Thank you!!!
So glad you loved these, Elie! We haven’t tested this recipe with gluten free flours, but many readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
I followed the recipe closely—including chill for 24 hours and then baking the dough straight from the fridge on the middle rack—but my cookies came out very thin with crisp edges and a soft center. They didn’t look like the photos and spread way more than expected, even though I chilled the dough well. The flavor also had a strong nutty/toffee taste that I didn’t love, which I think may have come from the brown sugar caramelizing too much. Not sure what went wrong, but I was hoping for a thicker, chewier result.
Hi Angela, so sorry you had trouble with these spreading. Here are our best tips to prevent cookies from spreading. Hopefully these tips help for your next batch!
Delicious chocolate chip cookies and so easy to make. Love that I don’t have to haul out my heavy stand mixer. Has anyone tried to double or triple this recipe with success? Thank you, Sally. Your content is amazing.
Hi JDW, we’re so glad you love these chocolate chip cookies as much as we do. This recipe does double well!
I made this recipe at least 10 times they always turn out so good, I don’t even always chill the dough and they still turn out good
Needs that extra 1/4 cup of butter to make a full cup, otherwise great
I have made this recipe, probably at least five times in the past the last I made spread all over the pan even after being refrigerated overnight. I used challenge brand butter. Could that have made a difference?
Sorry to hear you had trouble with these cookies spreading, Claire. Here are our best tips to prevent cookies from spreading. Hope it helps for your next batch!
made this recipe a bunch of times now, and everywhere I’ve brought them the cookies were an absolute hit!
“World’s best cookies” – my little cousin
“but mom they’re soooooo tasty” my bf’s (very picky) nephew when he wasn’t allowed a second one
We made a batch of these amazing chocolate chip cookies last weekend, and the adults were discussing your website’s name change as we indulged. When my 5-year-old grandson heard us say, “Sally’s Baking,” he piped up enthusiastically, “Sally, keep on baking!!”
Couldn’t have said it better–best chocolate chip cookies ever!
Love this recipe! Sally is my go to when finding a perfect recipe!
This recipe makes chewy and delicious cookies
Hi!! I’ve made these cookies twice now and both times have come out flat. I chilled the dough over night, and let sit at room temp for 15 min before baking. What am I doing wrong??
Hi Chris, here are our best tips to prevent cookie spreading. This might be helpful to troubleshoot! You can bake the dough from chilled, without leaving at room temperature.
sally you are a star, these cookies are soo good and all my friends have been craving them! can’t wait for your book to come out, I’ve already pre-ordered! Lots of love
Hello, very excited to make these, I don’t have cornstarch, does it work with cornflour or is there a better alternative?
Hi Tally, you can omit the cornstarch if needed. Enjoy!
I have been making these cookies for a couple of years using the same ingredients. All of a sudden about a year ago they started spreading (I haven’t changed any ingredients) I am assuming it is them putting more water in the butter. Is it better to lessen the amount of butter or to add more flour so they don’t spread? I have always weighed my butter after it is melted, should i be doing it before and then melting?
Hi Colleen! We would try adding a few tbsp of flour if you suspect the butter is the culprit.
Can I use salted butter?
Hi Kim, you can use salted butter and reduce the added salt to 1/8 teaspoon. Enjoy!
These cookies are everything I want in a chocolate chip cookie – soft, chewy and packed with just the right amount of chocolate in every bite. The texture is absolutely perfect: golden edges with a melt-in-your-mouth center that stays soft even the next day.
The balance of sweetness and salt is on point, and they have that classic homemade flavor that makes you feel like a kid again. Honestly, they’re dangerously good – it’s impossible to eat just one.
If you’re looking for the ultimate chewy chocolate chip cookie resipe, this is it. Saving it forever and making it again (and again… and again).
These were a HUGE hit in my house! I will be making these regularly now! They are soft, thick, and just overly delicious. I added the extra chips for esthetic! Thanks Sally!
Question: my bestie is gluten free, could I make these with gf flour? Will they still turn out as amazing?
Hi Arianna, we haven’t tested this recipe with gluten-free flours, but many readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
Hi I’m sorry if this question was already asked but have you made this cookie with gluten free all purpose flour (like King Arthur’s)? Did you need to tweak it for that if so?
Hi Cathy, we haven’t tested this recipe with gluten-free flours, but many readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
Absolutely amazing I’m making them once a week now! Thank s for the amazing work/recipe!
those choko cookes were amazing
Hi Sally,
I’ve made these before and they’re amazing. However, this time I stupidly forgot to add sugar to the wet ingredients – I’ve tried to just add it to the dough and mix it in thoroughly.
Will it turn out the same or should I just make a new batch?
Hi Jenny, I can’t say for sure. The cookies may over-spread if the sugar didn’t dissolve at all in the warm butter. I would just bake them, and if you have ingredients for a 2nd batch, make another batch as well if you’d like.
Hi sally!!! I was wondering, can this be made into a cookie cake? with these measurements just into a one pan cookie cake?
Hi! I recommend my similar recipe for chocolate chip cookie cake.
Cookies are delicious but just a question about the added chips after baking. I did that and the cookies look amazing but now that they are completely cooled, those chips are still very soft. If I store them they’ll be smooshed. Anything I can do better next time?
Absolutely amazing! My whole family absolutely love these cookies.