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THE BEST CHEWY CHOCOLATE CHIP COOKIES

The Ultimate Guide to Perfect Chewy Chocolate Chip Cookies

These super soft and chewy chocolate chip cookies are the most popular cookie recipe for good reason. They use melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk to guarantee the absolute chewiest texture. After years of testing, this formula creates bakery-style cookies with perfect chewiness that lasts for days.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 2 hours 34 minutes
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (170g/12 Tbsp) unsalted butter, melted & 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

Equipment

  • large bowl
  • medium bowl
  • Whisk
  • spoon/spatula
  • baking sheets
  • parchment paper
  • cookie scoop

Method
 

Instructions
  1. In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. Pour into dry ingredients and mix together with a large spoon or spatula. Fold in the chocolate chips.
  3. Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. Chill overnight for best results to prevent overspreading.
  4. Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If dough chilled longer than 2 hours, let it sit at room temperature for 15 minutes.
  5. Scoop chilled cookie dough (about 2-3 Tablespoons per cookie). Roll into a ball, then shape taller rather than wide—almost like a cylinder. Arrange cookies 3 inches apart on baking sheets.
  6. Bake for 13-14 minutes until edges are lightly browned (centers will look soft). Cool on baking sheet for 10 minutes before transferring to cooling rack. Press extra chocolate chips into tops while warm (optional).
  7. Store tightly covered at room temperature for up to 1 week.

Notes

DO NOT skip chilling step - at least 2 hours recommended, overnight is best. Use melted butter for chewier texture. The centers will look underdone when removing from oven, which is perfect as they continue cooking on the hot baking sheet. Shape dough into tall cylinders for thicker cookies.