These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. This recipe is also in my New York Times best-selling cookbook, Sally's Baking 101.
Recipe by Sally on May 13, 2022
Prep time: PT15M
Cook time: PT13M
Total time: PT2H45M
Rating
4.7 stars ( reviews)
Keywords
chocolate chip cookies
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
Categories
Dessert
Cuisine
American
Steps
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
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. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is optional and only for looks!
Store tightly covered at room temperature for up to 1 week.
Reviews
Julie F on 2026-06-02 (5 stars): Whoa! Why did I not try this recipe sooner?? My chocolate chips cookies have always been happily enjoyed before, but now this will be the recipe I’ll use from now on. These came out the way I’ve always wanted; crispy edges, soft on the inside- not spreading too much. They were made for my neighbor’s birthday today.
Another reviewer said they made 4x the recipe, froze the dough & would take out as needed to bake. I can see I’ll need to do the same…heading off to mixup more!
Anneli on 2026-06-03 (5 stars): These are our absolute favourite chocolate chip cookies now. They are the perfect blend of crispy, soft and chewy. I tend to make double batches so I can freeze the dough. I do have one question though. Does the sugar have to be completely dissolved before adding the eggs, or even after? My mixer seems to not be very strong as it takes forever to dissolve (even single batch)
nicole H on 2026-06-03 (5 stars): i wish i could post a comparison photo of another chocolate chip cookie to show how superior this recipe. Visually? shocking. Flavor? shocking.
The key differences -this one has melted butter, additional vanilla extract, 1 extra egg yolk and cornstarch. Baked at 325 instead of 350 and shaping into cylinders was such an improvement. Sally strikes a perfect score again!
Jennifer on 2026-06-04 (5 stars): Love baking this cookies and they are amazing !!! I would love to bake it for a charity event I was wondering how to get the correct ingredients for 100 cookies please
Summer Clark on 2026-06-04 (5 stars): I thought the cookies were outstanding! Thanks for putting them on your page! have a good day.
Lisa on 2026-06-06 (5 stars): Just made the dough and now it is chilling. I’m a little nervous because my dough is not shiny and the chocolate chips folded in and stuck easily.
Elizabeth Walker on 2026-06-07 (5 stars): I loooove the taste and texture of these cookies but mine keep spreading too thin!! What am I doing wrong?!
Mel on 2026-06-08 (1 stars): Followed the recipe, including the flour leveling and cool melted butter. Dough was a big clump, 50g cookies were underdone and greasy. Had to bake for 16-17 minutes to get them cooked through. Way too many chocolate chips for the dough. I had to throw out 1/3 cup that fell to the bottom of the bowl. Also, I tested one batch rolled meatball style and one rolled like a cylinder, made not difference in the cookie shape. Not a recipe I'll make again.
Catherine arellano on 2026-06-09 (5 stars): This cookie nailed it. I follow you now and your recipes are absolutely wonderful
Jess on 2026-06-11 (5 stars): This is my go to recipe for chocolate chip cookies. Always a crowd pleaser and very hard to mess up. In fact, all of your recipes are very approachable and never fail. Thank you!
