Best Chewy Chocolate Chip Cookies Recipe

This chewy chocolate chip cookies recipe is a family favorite recipe and produces BIG and thick cookies. Using melted butter, more brown sugar than white sugar, cornstarch and 2 extra egg yolks guarantees the chewiest cookie texture. And the best part: no mixer required!

A few years ago I developed this chewy chocolate chip cookies recipe. I remember scribbling down every tweak and adjustment on a small piece of butter-stained paper, determined to get it just right. Then, I lost it. Fast forward to 2024, I re-developed the recipe because it HAD to be shared.

I've made these cookies at least 121 times already this year and there's no slowing down. This recipe is an absolute favorite, and while I'll always have room in my stomach for these soft-baked chocolate chip cookies, this one takes the chewiness to a whole new level.

Grab These Ingredients

Like most cookies, these chewy chocolate chip cookies using basic ingredients– nothing fancy here!

• Flour: I recommend using all-purpose flour for best results– I haven't tried any other type of flour.
• Baking Soda: Using baking soda helps the cookies rise just enough as they bake.
• Cornstarch: The cornstarch gives these cookies a soft texture and helps produce a chewy cookie.
• Salt: Salt adds flavor and helps balance out the sweetness.
• Butter: Unlike these chocolate chip cookies, this recipe uses melted butter. Using melted butter helps create a chewier cookie.
• Sugar: Using a combination of brown sugar and granulated sugar not only gives the cookies more flavor, it also helps produce a softer cookie.
• Eggs: Eggs bind everything together and add richness while the extra egg yolks help make the cookies chewier.
• Vanilla Extract: Adds tons of flavor.
• Chocolate Chips: For most recipes I typically use semi-sweet chocolate chips but you can use any flavor you prefer.

How to Make Chewy Chocolate Chip Cookies

1. Start with Dry Ingredients: Whisk together the dry ingredients– flour, baking soda, cornstarch, and salt. This allows the dry ingredients to be evenly distributed.
2. Mix the Wet Ingredients: Whisk together the melted butter, brown sugar and granulated sugar. Then, add the egg, egg yolks and vanilla until combined.
3. Add the Dry Ingredients to Wet Ingredients: Combine all the ingredients together– the dough will be thick and seem greasy, that's normal! Then, add the chocolate chips.
4. Chill the Cookie Dough: Cover the dough tightly and chill in the refrigerator for at least 3-4 hours or up to 3 days– I recommend if you're not in a pinch, overnight. The colder the cookie dough, the less the cookies spread and the thicker they will be.
5. Bake the Cookies: Preheat the oven to 350°F. Remove the dough from the refrigerator and set it at room temperature while the oven preheats for 10 minutes. If overnight, let it sit for 20 minutes. Roll 2 Tablespoons of dough into a ball, making sure it's taller rather than wide. Bake for 10 minutes or until the edges are very slightly browned. The centers will look very soft— as the cookies cool they will set. Cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Success Tips for BIG & Thick Cookies

1. Chilling the dough is crucial when using melted butter. We need the butter to stiffen back up before baking otherwise you'll end up with a puddle of cookies– still delicious but not the big fat chewy chocolate cookies we want.
2. Rolling the cookie dough balls taller rather than round makes these thicker. I use this trick in these cake batter chocolate chip cookies too.

Tools I Recommend for This Recipe

I’ve tested many baking tools and these are the exact products I use everyday in the kitchen. I want you to make the best big fat chewy chocolate chip cookies that you've ever had!

• Baking Sheets
• Silicone Baking Mats
• Mixing Bowls
• Cookie Scoop
• Cooling Racks

FAQ: What is the Secret to Soft and Chewy Chocolate Chip Cookies?

• Replacing softened room temperature butter with melted butter is a big component to producing thick and chewy chocolate chip cookies. Using room temperature butter has it's time and place, but not today (TLDR; it adds air during the creaming process.) These cookies we want less air!
• Adding extra egg yolks, 2 to be exact, increases the chewiness.
• Using more brown sugar than granulated sugar results in a softer texture (bonus: more flavor too!)

FAQ: Can I Freeze the Cookie Dough?

Yes! You can freeze the cookie dough before or after rolling into balls. I typically roll the dough before freezing, then I bake straight from the freezer keeping them in the oven an extra 1-2 minutes. (I always thank myself later when I do this.)

1. After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Place the cookie dough balls in a zip-topped bag or container and place in the refrigerator for about 1 hour.
2. Place in the freezer for up to 3 months.
3. When it’s time to bake the cookies, preheat the oven to 350°F and remove them from the freezer. Bake the frozen cookie dough balls for 1-2 minutes longer.

More Cookie Recipes

• Brown Butter Pecan Cookies
• Cake Batter Chocolate Chip Cookies
• Red Velvet Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• Soft Peanut Butter Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Author: Christina

Prep Time: 10 minutes minutes

Total Time: 4 hours hours 20 minutes minutes

Yield: 22 cookies

5 from 1 vote

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Description

This chewy chocolate chip cookies recipe is a family favorite recipe and produces BIG and thick cookies. Using melted butter, more brown sugar than white sugar, cornstarch and 2 extra egg yolks guarantees the chewiest cookie texture. And the best part: no mixer required!

Ingredients

 

• ▢ 2 ¾ cups all-purpose flour
• ▢ 2 teaspoons baking soda
• ▢ 1 Tablespoon cornstarch
• ▢ ¼ teaspoon salt
• ▢ 1 cup unsalted butter, 2 sticks, melted
• ▢ 1 cup packed light brown sugar
• ▢ ½ cup granulated sugar
• ▢ 1 large egg
• ▢ 2 large egg yolks
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 cup semi-sweet chocolate chips

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Instructions

• Whisk the flour, baking soda, cornstarch, and salt together in a medium bowl. Set aside. 
• In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until no sugar lumps remain. Whisk in the egg, egg yolks, and vanilla extract. The mixture will be thin and gritty. 
• Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be soft, thick, and seem greasy— that's normal! Then, fold in the chocolate chips.
• Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days– I recommend overnight if you're not in a pinch. This step is required otherwise the cookies will spread when baked.
• Preheat oven to 350°F. While the oven preheats, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes (20 minutes if it was chilled longer than 12 hours.) Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
• Using a cookie scoop, measure 2 Tablespoons of dough. Roll into a ball, making sure it's taller rather than wide— this helps the cookies stay thicker. Repeat with the remaining dough. Place 8-10 balls of dough onto each cookie sheet. Bake for 10-11 minutes or until the edges are very slightly browned. The centers will look very soft— as the cookies cool they will set. Cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely. Press a few chocolate chips in the tops, if desired.
• Cookies stay fresh covered at room temperature for up to 1 week.

Notes

1. Make Ahead Instructions: The cookie dough can be made up to 3 days in advance. You have 2 options: 1) Follow the recipe through step 4, place in an airtight container or cover the bowl tightly and place in the refrigerator. The day of, begin at step 5. 2) Follow the recipe through step 4 and skip to step 6 to roll the cookie dough into balls. Place the cookie dough balls in a zip-topped bag or container and place in the refrigerator. The day of, begin at step 6– no need to allow the dough to come to room temperature.
2. Freezing Instructions: The cookie dough or baked cookies can be frozen for up to 3 months. You have options: 1) Follow the recipe through step 4, place in an airtight container and place in the freezer. To thaw, place in the refrigerator overnight. Then, begin at step 5. 2) Follow the recipe through step 4 and jump to step 6 to roll the cookie dough into balls. Place the cookie dough balls in a zip-topped bag or container and place in the refrigerator for at least 1 hour or up to 3 days. Then, place the chilled cookie dough balls in the freezer. Thaw overnight in the refrigerator– no need to allow it soften or you can bake frozen cookie dough balls adding 1-2 extra minutes to the bake time. 3) Allow baked cookies to cool completely. Place in an airtight container and in the freezer. Thaw overnight on the counter.
3. Recommended Baking Tools: Baking Sheets | Silicone Baking Mats | Mixing Bowls | Cookie Scoop | Cooling Racks
4. Butter: If you choose to use salted butter, omit the ¼ teaspoon of salt.
5. Flour: Just like most of my cookie recipes, all-purpose is the base of this recipe. I highly recommend only using all-purpose flour for the best results– I haven't tried any other type of flour. If needing gluten free, I've heard from others that King Arthur Measure for Measure flour is an easy swap but I have not tried it.
6. Cornstarch: If you don’t have cornstarch, you can leave it out. The cookies are still very soft but just slightly less chewy.
7. Brown Sugar: You use light or dark brown sugar for this recipe.
8. Add-Ins: The total amount of add-ins for these cookies is 1 cup. As long as it's around that, you can include anything like nuts, M&Ms, white chocolate chips, chocolate chunks, dried fruit, candy, etc.

Nutrition

Calories: 245kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 135mg | Potassium: 85mg | Fiber: 1g | Sugar: 17g | Vitamin A: 297IU | Calcium: 22mg | Iron: 1mg

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