The BEST Chewy Chocolate Chip Cookies

If you are looking for a soft and chewy chocolate chip cookie recipe, this is it! No chilling needed - just thick, dense, soft and chewy cookies every time.

Chocolate chip cookie lovers – this recipe is for you! I am always on the hunt for a delicious chocolate chip cookie and this really is the BEST Chewy Chocolate Chip Cookie recipe that I have found.

I prefer my chocolate chip cookies to be soft and chewy and this recipe hits the spot!

We have all kinds of versions of a chocolate chip cookie on our website (such as Oreo Filled Chocolate Chip Cookies, Almond Joy Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies), but not an actual tried-and-true chocolate chip recipe, so that is why I am sharing this recipe with you today.

What makes these chocolate chip cookie chewy?

I have found that having a larger, thicker mound of cookie dough helps to make the cookie chewier.

The key to a chewy cookie is to roll the ball of dough taller than they are wide. These tall, thick cookies will firm up quickly and the shape of the cookie dough helps to minimize spreading (thin cookies = crispy cookies).

The other important key to getting a soft and chewy cookie is to not overbake them – you might think that they are not quite done in the middle, but the cookies will continue to cook even after you remove them from the oven.

You will want to watch the edge of the cookies and when they start to barely turn a golden brown, it’s time to remove them from the oven.

The basic ingredients that every chocolate chip cookie should have:

  • all-purpose flour (I have not tried this recipe with gluten-free flour)
  • combination of white and brown sugar (I use light brown sugar, but dark will work too)
  • salt
  • eggs
  • baking soda (or some type of leavening agent)
  • butter (or another fat like shortening)
  • vanilla extract
  • and of course chocolate chips!

Why add an egg AND and egg yolk?

I know that it seems strange to add an egg AND and egg yolk, but eggs are a CRUCIAL part of a chocolate chip cookie!

Because we are going for a soft and chewy texture, the extra added egg yolk will make your cookies a little more dense and fudgy. The egg yolk will add more fat to the cookies, hindering both the gluten forming in the cookie and air escaping from the cookie.

The end result from adding that extra egg yolk: more dense, fudgier, softer, chewier cookies.

So yes, add a whole egg and then that extra egg yolk!

Butter vs Margarine

For this recipe, we recommend unsalted butter. DO NOT use margarine for this recipe – you will not get the soft, chewy cookies that you came here for.

Margarine has about 20% more liquid in it than butter and that extra liquid is what causes all the problems of cookies being too crispy or flattening out to thin pancakes.

When it comes to baking the perfect cookie, go for the butter. The more fat, the softer and chewier these cookies will be.


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how to make these chewy chocolate chip cookies:

Preheat the oven to 325 degrees F. Line your cookie sheets with parchment paper, or spray with non stick cooking spray.

In a large bowl sift together the flour, baking soda, and salt. Set aside.

In a medium bowl cream together the melted butter, brown sugar and granulated sugar until well blended.

Then beat in vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.

Drop cookie dough by 1/4 cup portions onto prepared cookie sheet. (Yes, these are big cookies!) Place cookies about 3 inches apart on pan.

Bake for 10-14 minutes in oven or until edges are just starting to turn golden brown.

Cool on baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Then transfer to wire racks to finish cooling.

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Other chocolate chip recipes to try:

Serves: 20

The BEST Chewy Chocolate Chip Cookies

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (melted)
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 Tablespoon vanilla
  • 1 egg
  • 1 egg yolk
  • 2 cups semi-sweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
  2. In a large bowl, sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended.
  4. Beat in vanilla, egg, and egg yolk until light and creamy.
  5. Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
  6. Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  7. Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
  8. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


seafood free
treenut free
sesame free
mustard free



5064 cal


246 g


725 g


44 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

62 Responses to “The BEST Chewy Chocolate Chip Cookies”

  1. Hillary Murphy
    Fantastic recipe! The blog post is a little confusing though, because it says "egg white" twice when it's supposed to say egg yolk. For example "The egg white will add more fat to the cookies...". Egg whites have no fat and the recipe only intends for a yolk to be added, so editing the post will clear things right up.
  2. Bernie Pulliam
    Made this recipe last night and everybody loved the cookies. I varied the recipe by mistake but it still came out great. When I made it I mixed all the dry ingredients and then added them to the egg, vanilla, and butter. It was easy to mix in the chocolate chips with the edges crisp and soft and chewy middle. They were not too thick but still very tasty, especially with milk or coffee.
  3. Hailey Smith
    Made these tonight! They turned out amazing! Left balled up to cook and they stayed thick and chewy. I have no idea the measurement for my scoops, but I cooked mine for 17 minutes and left on the cookie sheet for 5 minutes before moving them to the cooling rack. My new favorite chocolate chip cookies!
    • The important thing about self-rising flour is to NOT use it as a substitute for all-purpose flour, or else you will experience severe disappointment in how your treats will turn out. Self-rising flour is unique in that it has had leavening agents (the ingredients that make the baked good rise) spread throughout the flour already. Most recipes like biscuits and other fluffy baked goods commonly call for this type of flour.
    • Hi Merisa. Sorry about the problems you are having with baking. The Best Chewy Chocolate Chip Cookies are one of our favorite recipes. You can always add a little more flour than suggested. Here are some pointers I found for you- Adjustment for 5000 feet: Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. Reduce sugar: for each cup, decrease 0 to 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. Increase oven temperature by 25 degrees F.
  4. I just made these and they taste delicious! I used a 1/4 cup scoop like stated in the recipe, but was able to only yield 12 cookies plus one bite extra. I'm in the process of batch number 2 (seriously the taste is so great) but am using a standard cookie scoop and the results are much better. I didn't have nearly as much spread and was able to yield 23 cookes.
  5. I followed the recipe exactly. I ended up only having 1 1/2 cups of chocolate chips, but even then it was WAY too much. I would recommend doing 1 cup chocolate chips and definitely using light brown sugar (I only had dark available). I also made them smaller rather than doing the 1/4 cup spoonfuls. I also formed them taller rather than wider and they seemed to come out tall and fluffy. Overall very tasty but would tweak next time!
  6. Melissa Schneider
    Worst cookies I've ever made, do not recommend!! Followed the recipe to a t and I ended up with dough that was falling apart and thick cookies, and way too much chocolate. Just stick to the ones that do not use melted butter, very disappointed in this.
  7. Teresa Waymire
    The fat in the extra egg yolk isn’t all that is added to the cookie. There’s actual protein in there that helps give it structure. Can’t wait to try this recipe! Egg, yolk, raw Amount Per 1 large (17 g) Calories 55 % Daily Value* Total Fat 4.5 g 6% Saturated fat 1.6 g 8% Polyunsaturated fat 0.7 g Monounsaturated fat 2 g Cholesterol 184 mg 61% Sodium 8 mg 0% Potassium 19 mg 0% Total Carbohydrate 0.6 g 0% Dietary fiber 0 g 0% Sugar 0.1 g Protein 2.7 g 5% Vitamin A 4% Vitamin C 0% Calcium 2% Iron 2% Vitamin D 9% Vitamin B-6 5% Cobalamin 5% Magnesium 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  8. Rachael
    Mine turned out AMAZING & DELICIOUS! I used 1 cup of semi sweet chocolate and 1 cup chopped walnuts. I baked the first batch at 325 for 16 min. Perfect for my taste because I like them slightly undone. The second batch, I upped the temp to 340 for 14 min which made them a little more brown and crispier on the edges for my husband. I got 15 cookies and used slightly less than a 1/4 cup. Definitely will be my go to!
  9. Sarah
    Am I missing something? It says in the blog that’s they key is a mix of white and brown sugar. And it says it in step 3 to mix brown sugar, white sugar and butter together. The problem is I can not find the measurement for the white sugar!! Am I going crazy!

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