These chewy chocolate chip cookies are the ultimate homemade treat. With crisp edges, soft centers, and melty chocolate chips throughout, they’re everything you want in a classic cookie. This recipe is designed for maximum chewiness and flavor, thanks to the use of melted butter, a higher ratio of brown sugar, and the addition of cornstarch and an extra egg yolk. No mixer is required, and the dough comes together easily, making it perfect for both beginner and seasoned bakers. Whether you want to impress guests or simply satisfy a cookie craving, these cookies are sure to become your go-to recipe.

Why You’ll Love This Recipe

They’re extra chewy, soft, and thick.
Simple ingredients and no mixer needed.
Bakery-style results right from your kitchen.
The dough is make-ahead and freezer friendly.
Perfect balance of sweet, buttery, and chocolatey flavors.
No fancy techniques, just reliable and delicious results every time.

Ingredients

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

2 and 1/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
3/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg (room temperature)
1 egg yolk (room temperature)
2 teaspoons pure vanilla extract
1 and 1/4 cups semi-sweet chocolate chips or chunks

Directions

In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until well combined. Set aside.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and no lumps remain.
Whisk in the egg and egg yolk until the mixture is creamy and slightly thickened. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Mix until just combined; the dough will be soft and slightly greasy.
Fold in the chocolate chips or chunks until evenly distributed.
Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. This step is important for thick, chewy cookies.
Once chilled, remove the dough and let it sit at room temperature for about 15 minutes if it’s too firm to scoop.
Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats.
Using a cookie scoop or tablespoon, scoop dough balls—about 3 tablespoons each. Roll into tall, mounded balls rather than wide ones for thicker cookies.
Place cookies 3 inches apart on the baking sheets.
Bake for 13 to 14 minutes, or until the edges are just beginning to turn golden brown. The centers will look soft and slightly underbaked.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
If desired, press a few extra chocolate chips on top of the cookies while still warm for a bakery-style finish.

Servings and timing

Yield: 16 extra-large cookies or 20 medium cookies
Prep time: 15 minutes
Chill time: 2 hours
Bake time: 13–14 minutes
Total time: About 2 hours 45 minutes

Variations

Chocolate Choices: Swap semi-sweet chips with dark chocolate, milk chocolate, or a mix of all three.
Add-ins: Include 1/2 to 3/4 cup chopped nuts (walnuts, pecans), dried fruit, or toffee bits.
Brown Butter: Use browned butter for a deeper, nutty flavor (let it cool before mixing).
Sugar Swaps: Try all dark brown sugar for extra moisture and a richer flavor.
Stuffed Cookies: Wrap dough around a piece of chocolate, caramel, or even a dollop of peanut butter for a surprise center.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months.
To freeze dough, roll into balls after chilling, then freeze. Bake directly from frozen, adding 1–2 extra minutes.
Reheat cookies in a 300°F (150°C) oven for 4–5 minutes or microwave for 10–15 seconds to restore softness.

FAQs

How do I make sure my cookies stay chewy?

Use more brown sugar than white, include an extra egg yolk, don’t overbake, and let the dough chill properly before baking.

Why do I need to chill the cookie dough?

Chilling helps control spreading and allows the flavors to develop, resulting in thicker and more flavorful cookies.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe depending on how salty your butter is.

What if I don’t have cornstarch?

You can skip it, but the cookies may be slightly less soft and thick. Cornstarch helps create a tender texture.

Can I skip the extra egg yolk?

The extra yolk adds richness and chewiness. You can skip it, but the texture may be less soft and moist.

How do I prevent my cookies from spreading too much?

Make sure to chill the dough, avoid overmixing, and shape the dough into tall mounds rather than flat rounds.

Why do my cookies turn out dry?

Dry cookies usually result from too much flour or overbaking. Be sure to measure flour properly and bake only until the edges are set.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months. Let chilled dough sit at room temperature before baking.

How can I make smaller cookies?

Use about 1.5 tablespoons of dough per cookie and reduce the baking time to 10–11 minutes.

Can I double this recipe?

Yes, you can easily double the ingredients. Just make sure to chill the dough and bake in batches.

Conclusion

These chewy chocolate chip cookies are the perfect balance of texture and flavor—soft, thick, and loaded with rich chocolate chips. With easy-to-follow steps and simple ingredients, they’re ideal for any home baker. Whether you’re making them for a party, a gift, or your own sweet craving, these cookies deliver bakery-quality results every time.