Chewy chocolate chip cookies (recipe + video)

With 11 million page views and counting since 2013, these pages are super Soft and pressed chocolate chip cookies This is the most popular cookie recipe on my website. Melted butter and brown sugar more than white sugar, cornstarch, and extra egg yolks ensure the chewiest texture of your chocolate cake. And you don’t even need a blender!

Reader Adrienne commented: “These are the best cookies I’ve ever had. Awesome. Don’t cut corners or you’ll miss out. Do whatever you say and you’ll have the best cookies of your life.”

There are thousands of chocolate chip cookie recipes. Everyone has their favorite and this is mine. Just a glimpse at hundreds From the reviews in the comments section he tells me that this recipe is a favorite of many others too! In fact, if you asked me which recipe to keep in your pocket, my answer would be this. Just read the comments on a post in our Facebook group. These cookies are lovable…and a warning: they disappear fast.

The recipe is also included in two published cookbooks (in . format). Sally’s Bread Addiction(I’m trading the chocolate chips for the M&Ms/Chocolate Chips set).

Why are these my best chocolate chip cookies?

  • Chews more and more smoothly.
  • Extra thick just like your favorite peanut butter cookies!
  • Great bakery style.
  • Exploding chocolate.

In 2013, I tested this cookie recipe over and over to make sure it was just perfect. I still have plenty of room in my heart (and stomach) for these soft cookies. Today’s recipe is similar but I increased the chewing factor.

Reader A. Philips: “Look no further. This is it. This is the perfect cookie recipe. Follow her instructions exactly and the cookies will be tender and amazing. … These are the best cookies I’ve made and I’ve tried at least 20 different recipes.”

The main ingredients of the chewable chocolate chip cookies

Biscuit dough consists of standard cookie ingredients: flour, sourdough, salt, sugar, butter, eggs and vanilla. it’s the descent And temperature It’s those ingredients that make this recipe stand out from the rest.

  • melted butter: Melted butter produces the most chewy cookies. However, it can make your baked cookies greasy, so I made sure there was enough flour to counteract that. And using melted butter is also the reason you don’t need a blender to make these cookies, just like the chocolate pumpkin chip cookies.
  • More brown sugar than white sugar: More brown sugar than white sugar: The moisture in brown sugar makes a soft and chewy baked cookie. However, granulated white sugar is still necessary. It is dry and helps the cookies spread. A little bit of spread is good.
  • Corn Starch: why? Cornstarch gives cookies that super-smooth consistency we all love. Plus, it helps keep cookies beautifully thick. We use the same trick when making alien cookies.
  • yolk: Another way to make chocolate chip cookies is to use extra egg yolk. The extra egg yolk adds richness, softness, and strengthens the dough. You will need 1 egg + 1 egg yolk, at room temperature. Review recipe notes on how to bring eggs to room temperature quickly.

The dough will become soft and the chocolate chips may not stick due to the melted butter. Just keep stirring; I promise they will come together. Because of the melted butter and the increased yolk, the slippery dough doesn’t even look like regular cookie dough! Trust the process…

Ingredients in dishes including melted butter, chocolate chips, cornstarch, flour, vanilla, and sugars
Chocolate chip cookie dough in a glass bowl

The most important step is the next.

2 key success tips

1. Cool the dough. Cooling the cookie dough is very important in this recipe! Unless you want cookies to spread out in a huge cookie pool, refrigeration of the dough is mandatory here. It allows the ingredients to settle together after the mixing stage but more importantly: the cold dough results in thicker cookies. Cover the cookie dough and let it cool for at least 2-3 hours and up to 3-4 days. After cooling, the dough will become completely solid, so leave it at room temperature for 10 minutes (to soften it a little) before shaping.

2. Roll out tall cookie dough balls. After the dough has cooled, roll out a ball of dough for 3 tablespoons of XL cookies or about 2 tablespoons (1.75 oz or 50 g) for medium/large cookies. I usually use this medium cookie scoop and make it a full scoop. But making cookie dough balls long and textured, rather than wide and smooth, is my tried-and-true trick that results in thick, textured-looking cakes. We’re talking thick, baked-style cookies with wrinkled, textured tops. It should be your cookie dough They look less like balls and more like lumpy columns, very funny.

Another tip for success: When you remove the cookie dough from the refrigerator, the dough may crumble a little. Washing them and then shaping them with warm hands keeps them intact.

Pour the chocolate chip cookie dough out of a glass bowl with a cookie spoon
Biscuit dough balls laid out on a baking sheet lined with silicone

The tools I recommend for this recipe

I have tested many bakeware and these are the exact products I use, trust and recommend to my readers. You’ll need most of these when making sugar cookies and snickerdoodles too!

Can I freeze cookie dough?

Yes sure. After cooling, I sometimes roll the cookie dough into balls and freeze in a large zip-top bag. Then bake it straight from the freezer, and keep it in the oven for an additional minute. This way, you can bake a few cookies as often as you feel the craving. (It’s hard to ignore cravings for chocolate chips.)

If you’re interested in freezing cookie dough, here’s our How to Freeze Cookie Dough page.

Facebook member Leigh commented: These are the only CC cookies I’ve made for years (and this recipe is how I became such a huge fan of SBA!) This recipe worked great when I lived in Denver and had issues with baking at high altitudes, and we still have a favorite now that we’re back in sea ‚Äč‚Äčlevel. I usually make 4x-6x batches and freeze tons of cookie balls for baking later.

17 chocolate chip cookies on the cooling rack
1 chocolate chip cookie, broken in half

In short, here are the secrets of soft and pressed chocolate cookies:

  • Cornstarch helps produce soft and thick cookies.
  • Using more brown sugar than white sugar results in a smoother, more moist cake.
  • Egg yolk increases chewability.
  • Rolling the cookie dough balls so that they are long and lumpy rather than wide and smooth gives the cakes a textured thickness similar to baked goods.
  • Using melted butter (and a little more flour to counteract the liquid) increases chewing.
  • Cooling the dough results in a thick cake.

s: Have you baked a batch before?

printing press

Wall Clock clock iconknives knives iconScience flag symbolFolder folder iconInstagram instagram iconPinterest Pinterest iconFacebook social networking site facebook iconprinting press print iconSquares squares iconheart heart symbolhard heart solid heart icon


These super fluffy, pressed chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter and brown sugar more than white sugar, cornstarch, and extra egg yolks ensure the chewiest texture of your chocolate cake. The cookie dough is smooth and requires cooling before the cookies are formed. Review recipe notes before getting started.

  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Sit aside.
  2. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until the brown sugar lumps are gone. Beat eggs and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour in the dry ingredients and mix with a large spoon or rubber spatula. The dough becomes very soft, thick and greasy. Fold the chocolate chips. The chocolate chips may not stick to the dough due to the melted butter, but do your best to mix it up.
  3. Cover the dough tightly and chill it in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend refrigerating the cookie dough overnight to reduce spread.
  4. Remove the dough from the refrigerator and let it rise slightly at room temperature for 10 minutes.
  5. Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Line large baking sheets with parchment paper or silicone baking mats. Sit aside.
  6. Using a cookie scoop or measuring spoon, measure 3 tablespoons (about 2 ounces, or 60 grams) of dough for XL or . cookies 2 tablespoons (about 1.75 ounces, or 50 g) dough for medium/large cookies. Roll into a ball, making sure the shape is longer and not wide – almost like a cylinder. This helps the cookies bake thicker. Repeat the process with the rest of the dough. Place 8-9 balls of dough on each cookie sheet.
  7. Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take approximately 14 minutes.) The centers will look very soft, but the cookies will continue to set when cool. Cool on the baking tray for 10 minutes. Meanwhile, press a few extra chocolate chips onto the top of the warm muffin. This is optional and for appearance only. After 10 minutes of cooling on baking sheets, transfer cookies to a wire rack to cool completely.
  8. Cookies stay fresh, covered, at room temperature for up to one week.


  1. Provide advance instructions and freeze: You can make cookie dough and refrigerate for 2-3 days. Let come to room temperature and continue with step 4. Baked cookies will freeze well for up to 3 months. Unbaked balls of dough freeze well for up to 3 months. Bake the frozen cookie dough balls for an additional minute, without having to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Corn Starch: If you don’t have cornstarch, you can leave it out. Cookies are still very soft.
  3. ghee: Salted butter can be used instead. Reduce the salt in the cookie dough to 1/4 tsp.
  4. Egg yolk and white: It is preferable to use eggs at room temperature + egg yolk. Usually, if a recipe calls for room temperature or melted butter, it’s a good idea to use room temperature eggs as well. To bring eggs to room temperature quickly, place the whole eggs in a cup of warm water for 5 minutes.
  5. Make sure you check out my top 5 cookie baking tips and these are the 10 cookie baking tools I have to use.

Key words: Chocolate chip cookies

Make a chocolate chip cookie next time.

A slice of chocolate cake on a white plate

Leave a Comment