These are the best chewy chocolate chip cookies you’ll ever bake! Soft, thick, and loaded with chocolate chips, this recipe delivers unmatched flavor and texture every single time. Made in one bowl—no mixer needed—these cookies are incredibly easy to make and perfect for beginners and pros alike.
Why You’ll Love This Recipe
- No Mixer Required – Made with melted butter, this dough comes together in one bowl.
- Soft and Chewy Texture – Every cookie is thick and tender with gooey centers.
- Chocolate in Every Bite – Packed with semi-sweet chips for rich flavor.
- Quick to Make – Dough takes just 10 minutes to prep and 30 minutes to chill.
- Perfect for Freezing – Make ahead and bake when cravings strike.
What Makes These Cookies Extra Chewy?
- Melted Butter – Creates a rich, chewy texture. Be sure to let it cool slightly before mixing.
- Extra Egg Yolk – Adds tenderness and helps the cookies stay soft longer.
- More Brown Sugar – The 2:1 ratio of brown to granulated sugar locks in moisture and chewiness.
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and cooled
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1½ cups semi-sweet chocolate chips
How to Make the Best Chocolate Chip Cookies
1. Mix Wet Ingredients
In a large bowl, whisk melted butter with brown and granulated sugars for 2 minutes. Add the egg, egg yolk, and vanilla. Whisk until smooth and creamy.
2. Add Dry Ingredients
Stir in the flour, cornstarch, baking soda, and salt until just combined.
3. Stir in Chocolate Chips
Fold in the chocolate chips evenly.
4. Scoop and Chill
Scoop cookie dough (about ¼ cup per cookie), roll into balls, and place on a baking sheet. Chill in the fridge for 1 hour or freeze for 30 minutes.
5. Bake
Preheat oven to 325°F (165°C). Place cookies 3 inches apart on a lined baking sheet. Bake for 12–15 minutes, until edges are golden and centers look slightly underbaked.
6. Cool
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Expert Tips for Success
- Chill the Dough – This helps prevent spreading and gives the cookies thicker centers.
- Use a Silicone Baking Mat – Helps cookies bake evenly and reduces spreading.
- Don’t Overbake – Slightly underbaked centers keep the cookies soft for days.
- Add Chocolate Chips on Top – Press extra chips into the tops before baking for a bakery-style look.
Freezing Instructions
- To Freeze Dough: Scoop and flash-freeze on a baking sheet. Store in a freezer bag for up to 3 months.
- To Bake from Frozen: Bake frozen dough at 325°F for 13–16 minutes, or let thaw and bake as usual.
Variations
- Use milk or dark chocolate chips, or a combo.
- Add ½ cup chopped nuts like pecans or walnuts.
- Mix in fun extras like toffee bits, M&Ms, or pretzels.
Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months.
Final Thoughts
These chewy chocolate chip cookies are the real deal—soft, thick, and bursting with chocolate. Whether you’re baking for a holiday, a party, or just because, they’re guaranteed to impress. Try them once, and you’ll never need another recipe!