These Chewy Chocolate Chip Cookies are a fan-favorite for a reason. Made with melted butter, a higher ratio of brown sugar to white sugar, cornstarch, and an extra egg yolk, these cookies are thick, ultra-soft, and full of gooey chocolate chips. They deliver the ultimate chewy cookie experience and require no mixer.

Why You’ll Love This Recipe

Extra chewy and soft thanks to melted butter and cornstarch
Thick bakery-style cookies every time
Requires no mixer
Tested and loved by thousands of home bakers
Freezer-friendly dough
Easily customizable with your favorite add-ins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 and 1/4 cups (281g) all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted and 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

directions

In a large bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
In a medium bowl, whisk melted butter, brown sugar, and granulated sugar until no lumps remain.
Whisk in egg and egg yolk, then vanilla extract.
Pour wet ingredients into dry ingredients and mix with a spoon or spatula until combined. Fold in chocolate chips.
Cover dough tightly and chill for at least 2–3 hours (preferably overnight).
Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
Scoop dough into balls using 2 heaping tablespoons (50g) or 3 tablespoons (60g) for XL cookies. Shape into tall, textured mounds.
Place cookies 3 inches apart on baking sheets.
Bake for 13–14 minutes until edges are lightly browned. Centers will look soft.
Cool on baking sheet for 10 minutes before transferring to a wire rack.

Servings and timing

Servings: 16 XL cookies or 20 medium/large cookies
Prep time: 15 minutes
Cook time: 13 minutes
Chill time: 2 hours
Total time: 2 hours 45 minutes

Variations

Add-ins: Swap or combine chocolate chips with nuts, white chocolate, butterscotch chips, M&Ms, or sprinkles.
Brown butter: Try using browned butter for added depth of flavor.
Mini cookies: Scoop smaller portions and reduce bake time slightly.
White chocolate version: Use white chocolate chips or chunks in place of semi-sweet.

storage/reheating

Room temperature: Store in an airtight container for up to 1 week.
Freezing dough: Chill first, then freeze cookie dough balls for up to 3 months. Bake from frozen with 1 extra minute.
Freezing baked cookies: Cool completely and freeze for up to 3 months.

FAQs

Why do I need to chill the dough?

Chilling prevents the cookies from spreading too much and helps develop flavor and texture.

Can I skip the cornstarch?

Yes, but the cookies may be slightly less soft and thick.

Can I use browned butter?

Yes, it adds great flavor. Just be aware the texture may be slightly more crumbly.

Can I make these cookies without an electric mixer?

Absolutely! This recipe is designed to be made by hand with melted butter.

What kind of chocolate should I use?

Semi-sweet chips or chunks work best, but feel free to use milk, dark, or white chocolate.

Why use both an egg and an egg yolk?

The extra yolk adds richness and chewiness to the cookie.

How can I get thick cookies?

Chill the dough and shape the dough balls tall instead of wide.

What happens if I don’t chill the dough?

The cookies may spread too much and bake too thin.

Can I make the dough ahead of time?

Yes, it can be refrigerated for up to 3 days before baking.

Can I double this recipe?

Yes, it doubles well. Freeze extra dough balls for future baking.

Conclusion

These Chewy Chocolate Chip Cookies are a must-have for any cookie lover. Thick, soft, and loaded with chocolate, they’re everything you want in a homemade cookie. Follow the steps closely, especially the chilling time, and you’ll be rewarded with the best cookies you’ve ever made.