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Chewy Chocolate
Chip Cookies
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Author: Sally McKenney Published: 05/13/2022

Updated: 05/18/2022

With 21 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.

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. ★★★★★“

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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 loved… and,
warning: they disappear FAST.

MY LATEST VIDEOS

The recipe is also included in two of my

published cookbooks (in Sally’s
Baking Addiction, I swap chocolate
chips for M&Ms/chocolate chips
combo).

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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 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. See the
recipe Notes for how to bring your
eggs to room temperature quickly.

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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 and even up
to 3–4 days.

After chilling, the dough is quite solid,

so let it sit at room temperature for 10
minutes (to soften it up slightly) before
shaping. (No time to chill? Make these
soft & chewy chocolate chip cookie
bars 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.

Another Success Tip: When you

remove the cookie dough from the
refrigerator, the dough may be slightly
crumbly. Scooping and then shaping it
with warm hands keeps it intact.

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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.

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.