Chewy Chocolate Chip Cookies

There are cookies you bake for special occasions… and then there are cookies you bake just because you can’t stop thinking about them. These chewy chocolate chip cookies fall firmly in that second category. They’re soft in the center, slightly crisp at the edges, and packed with melty chocolate in every bite. I’ve made them for bake sales, after-school snacks, and late-night cravings — and every time, they disappear faster than I expect.

The magic here comes from a few simple tweaks: melted butter for extra chew, more brown sugar than white sugar for moisture, a touch of cornstarch for softness, and a bonus egg yolk for richness. And the best part? You don’t even need a mixer.

Why These Cookies Win Every Time

There’s no shortage of chocolate chip cookie recipes out there, but this one has earned a permanent spot in my recipe binder. Here’s why:

• Chewy Meets Soft – That perfect balance of tender center and just enough bite at the edges.

• Extra Thick – Taller dough balls and the right chill time make them bakery-style thick.

• Chocolate in Every Bite – Use chips or chunks, but don’t be shy.

• Mixer-Free – Melted butter means you can mix everything by hand.

I’ve brought these to parties where people were still talking about them days later. I’ve also stashed frozen dough balls in my freezer so I can bake just two or three on a random Tuesday night. That’s the kind of cookie power we’re talking about.

Ingredient Notes & Tips

• Butter (Melted) – Melting the butter makes the cookies extra chewy, but it can also make the dough slick before chilling. Stir until it’s fully combined with the sugars.

• More Brown Sugar than White – Brown sugar’s moisture keeps the centers soft, while a bit of white sugar helps them spread just enough.

• Cornstarch – A small addition with big results — softer, thicker cookies.

• Egg + Egg Yolk – The extra yolk adds richness and tenderness.

• Vanilla Extract – Go for the real deal for the best flavor.

• Chocolate Chips or Chunks – Either works; chunks give you those melty pockets.

Quick Tip: If your melted butter is hot, let it cool a bit before adding the eggs so you don’t scramble them.

Two Secrets for the Best Texture

1. Chill the Dough – At least 2–3 hours, or overnight if you can. Chilled dough bakes up thicker and holds its shape.

2. Shape Tall, Not Round – Scoop the dough and stack it higher than it is wide. That little trick keeps them thick with crinkly tops, just like a bakery cookie.

Step-by-Step: How I Make Them

1. Whisk melted butter with brown and white sugar until combined.

2. Mix in the egg, extra yolk, and vanilla.

3. Fold in the dry ingredients (flour, baking soda, salt, cornstarch) until just combined.

4. Stir in the chocolate.

5. Cover and chill the dough for at least 2–3 hours.

6. Scoop tall dough mounds onto a lined baking sheet.

7. Bake until the edges are set but the centers look slightly underdone — they’ll finish cooking as they cool.

Freezing Dough for Later

Once the dough has chilled, scoop it into balls and freeze in a bag or container. When the craving hits, bake straight from frozen — just add an extra minute or so to the baking time. Perfect for portion control… or not, depending on how your day’s going.

Serving & Storing

• Storing – Keep baked cookies in an airtight container for up to 4 days.

• Reheating – A quick 10-second zap in the microwave makes them taste freshly baked.

• Serving – Pile them high on a plate for a casual dessert, or sandwich ice cream between two for a cookie lover’s dream.

Yield: 20

Chewy Chocolate Chip Cookies

Print

These bakery-style chocolate chip cookies are ultra-soft, thick, and perfectly chewy thanks to melted butter, extra brown sugar, and an additional egg yolk. A touch of cornstarch keeps them tender, while chilling the dough ensures they bake up thick and flavorful.

Prep Time 15 minutes

Cook Time 2 hours

Additional Time 13 minutes

Total Time 2 hours 28 minutes

Ingredients

• 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 ½ teaspoons cornstarch*
• ½ teaspoon salt
• ¾ cup (170 g / 12 Tbsp) unsalted butter, melted and cooled 5 minutes
• ¾ cup (150 g) packed light or dark brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 ¼ cups (225 g) semi-sweet chocolate chips or chunks

Instructions

1. In a large bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
2. In a medium bowl, whisk the melted butter with the brown and granulated sugars until smooth. Whisk in the egg, egg yolk, and vanilla until well combined. The mixture will be thin.
3. Pour the wet ingredients into the dry ingredients and mix with a large spoon or spatula until a soft, thick, shiny dough forms. Fold in the chocolate chips (they may resist sticking at first because of the melted butter—keep folding until evenly distributed).
4. Cover the dough tightly and refrigerate for at least 2 hours, preferably overnight. This step prevents overspreading.
5. When ready to bake, preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. If the dough has chilled longer than 2 hours, let it sit at room temperature for 15 minutes before shaping.
6. Scoop about 3 scant tablespoons (2 oz / 60 g) of dough for XL cookies or 2 heaping tablespoons (1.75 oz / 50 g) for medium-large cookies. Roll into balls, then shape into taller, cylinder-like mounds. Place 3 inches apart on baking sheets.
7. Bake for 13–14 minutes, until edges are lightly browned. Centers will look soft—leave on the baking sheet for 10 minutes to set before transferring to a rack to cool completely. For bakery-style presentation, press a few extra chocolate chips into the tops while still warm.

Notes

• Cornstarch: Optional, but keeps cookies extra soft.
  
• Make Ahead: Dough may be refrigerated up to 3 days or frozen (baked or unbaked) for up to 3 months.
  
• Add-ins: Swap up to 1 ¼ cups of mix-ins—nuts, candy pieces, white chocolate chips, dried fruit, etc.
  

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 77Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 124mgCarbohydrates 13gFiber 1gSugar 2gProtein 2g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

These chewy chocolate chip cookies are the kind you’ll make over and over — partly because they’re easy, but mostly because they hit every cookie craving at once. They’re thick, soft, chocolatey, and almost impossible to stop at just one. If you’ve been searching for the cookie recipe to keep in your back pocket, this might just be it.

Try other Cookies recipes:

• Cinnamon Roll Cookies
• Chewy Chocolate Chip Oatmeal Cookies
• Chocolate Chip Cookies Without Brown Sugar