Best Chocolate Chip Cookies

There's something magical about the perfect chocolate chip cookie – that moment when you bite into a cookie that's crispy on the edges yet impossibly soft and chewy in the center. After years of testing and thousands of reader testimonials, this recipe has become the gold standard for homemade chocolate chip cookies.

The secret? Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the chewiest texture possible. And you don't even need a mixer!

Why These Are the Best Chocolate Chip Cookies

After baking hundreds of batches and receiving countless reader feedback, these cookies consistently deliver what everyone craves:

Ultra-chewy texture that stays soft for days
Thick, bakery-style appearance that looks professional
Perfect chocolate distribution in every single bite
No mixer required – just a bowl and a wooden spoon
Foolproof results even for beginner bakers

I've tried dozens of chocolate chip cookie recipes, but this is THE ONE. My family asks for these every week!

This combination of ingredients and techniques creates the best chocolate chip cookies: crispy around the edges and incredibly soft in the center—exactly as they should be.

Key Ingredients for Chewy Chocolate Chip Cookies

Understanding why each ingredient matters transforms good bakers into great ones. Here’s the science behind their chewy texture:

Melted Butter: The Chewiness Game-Changer

Unlike creamed butter, melted butter creates a denser, chewier texture. When butter is melted, it coats the flour proteins differently, preventing excessive gluten development that would make cookies tough. The result is tender, chewy cookies that practically melt in your mouth.

More Brown Sugar Than White Sugar

Brown sugar contains molasses, which adds moisture and creates that signature chewy texture. The ¾ cup brown sugar to ¼ cup white sugar ratio ensures maximum tenderness while still providing enough structure. Brown sugar also contributes a rich, caramel-like flavor that pairs perfectly with chocolate.

Cornstarch: The Secret Weapon

This ingredient might surprise you, but cornstarch makes these cookies extraordinarily soft. It inhibits gluten formation and helps the cookies maintain their thick, tender texture. Just two tablespoons make an incredible difference in the final result.

Extra Egg Yolk: Richness and Binding Power

While most recipes use one whole egg, adding an extra yolk increases richness and helps bind the ingredients for better texture. Egg yolks contain lecithin, a natural emulsifier that creates smoother, more cohesive cookie dough.

2 Major Success Tips

1. Mandatory Dough Chilling

This step is non-negotiable. Chilling the dough for at least 2 hours (preferably overnight) prevents the cookies from spreading too thin during baking. Cold dough holds its shape better, resulting in those coveted thick, bakery-style cookies.

No time to chill? If you're in a hurry, look for a quick cookie recipe instead – this one is specifically designed for proper chilling time.

2. Shape the Dough Balls Tall

Here’s a professional baker’s secret: instead of rolling smooth balls, create "lumpy columns" of dough. Roll the dough between your palms, then gently pull it apart and stack the pieces back together. This creates an irregular surface that bakes into beautiful, rustic-looking cookies with varied textures.

The tall, uneven shape ensures the cookies bake up thick rather than flat, giving you that perfect bakery appearance every time.

Can I Freeze This Cookie Dough?

Absolutely! This recipe is freezer-friendly and actually improves with time. Here's how:

Chill the dough for at least 2 hours first
Shape into balls and place on a parchment-lined baking sheet
Freeze for 1 hour until solid
Transfer to freezer bags for up to 3 months
Bake directly from frozen – just add 1–2 extra minutes to the baking time

I always keep cookie dough balls in my freezer. Fresh cookies in 12 minutes whenever I want them!

FAQ: Best Chocolate Chip Cookies

Can I shape the dough before chilling?
No, the dough is too soft when first mixed. Always chill first, then shape.

Can I use the freezer to speed up chilling?
I don’t recommend it. Uneven temperature changes can affect baking results. Patience pays off!

Can I use chocolate chunks instead of chips?
Yes! Chunks create beautiful pools of melted chocolate, though chips distribute more evenly.

Can I use brown butter instead of melted butter?
You can, but for best results, consider using a recipe specifically optimized for that nutty brown butter flavor.

Why baking soda without obvious acidic ingredients?
Brown sugar is naturally acidic and provides the necessary reaction with baking soda.

Tools I Recommend for This Recipe

Having the right tools makes baking easier and more successful:

Large rimmed baking sheets – for even heat distribution
Parchment paper or silicone mats – prevents sticking without affecting texture
Cookie scoop – ensures uniform size and perfect portions
Digital kitchen scale – for the most accurate measurements
Wooden spoon – perfect for mixing without overworking the dough

Quality tools aren’t expensive but make a noticeable difference in your results.

In Short: Secrets to the Best Soft & Chewy Chocolate Chip Cookies

Use melted butter instead of softened butter for a chewier texture
Choose more brown sugar than white for moisture and tenderness
Add cornstarch for ultra-soft, bakery-style cookies
Include an extra egg yolk for richness and better binding
Chill the dough for at least 2 hours to prevent spreading
Shape dough balls tall for thick, professional-looking cookies
Bake at a lower temperature (325°F) for chewy centers

These techniques work together to create the best chocolate chip cookies—crispy on the outside, chewy on the inside, and absolutely irresistible.

Best Chewy Chocolate Chip Cookies Recipe

The most popular chocolate chip cookie recipe on the internet for good reason – they’re perfectly chewy every single time!

Ingredients

2¼ cups (281g) all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
¾ cup (169g) packed light brown sugar
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted and slightly cooled
1 large egg plus 1 large egg yolk, room temperature
2 teaspoons vanilla extract
1¼ cups (213g) semi-sweet chocolate chips

Instructions

Mix dry ingredients: In a large bowl, whisk together flour, cornstarch, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk melted butter with both sugars until combined. Add egg, egg yolk, and vanilla, mixing until smooth.
Make the dough: Pour wet ingredients into dry ingredients. Using a wooden spoon, stir until just combined. Fold in chocolate chips. Dough will be thick and slightly sticky.
Chill thoroughly: Cover bowl tightly and refrigerate for at least 2 hours or overnight.
Prepare for baking: Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
Shape cookies: Roll chilled dough into balls (about 3 tablespoons each). Place them in tall, slightly irregular shapes on prepared baking sheets, spacing 2 inches apart.
Bake to perfection: Bake for 11–12 minutes, until edges are set and lightly golden. Centers should look slightly underbaked.
Cool properly: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Make ahead: Dough can be refrigerated up to 5 days or frozen up to 3 months.
Substitutions: Can’t find cornstarch? Add 2 extra tablespoons of flour (texture will be slightly different).
Temperature matters: The lower 325°F temperature is intentional for a chewy texture.
Storage: Keep in an airtight container for up to 1 week at room temperature.

More Cookie, Cake and Bread Recipes :

Cookie Craver – Bread, Cake & Cookie Recipes

Best Chocolate Chip Cookies – Easy & Chewy