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  • Writer's pictureTammy

Chewy Chocolate Chunk Cookies

"Soft & Chewy, Chocolatey and Delicious!"

Chewy Chocolate Chunk Cookies

“These super soft and chewy chocolate chip cookies are the most popular cookie recipe I own. Melted butter and brown sugar is the secret! These have the absolute chewiest chocolate chip cookie texture. Many tweaks over the years have finally made the best cookies ever!” Servings – 16 XL cookies Prep Time – 10 Minutes Cook Time - 12 Minutes


  • 2 1/4 cups all-purpose flour (spoon & leveled)

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons cornstarch

  • 1/2 teaspoon salt

  • 1 1/2 sticks unsalted butter melted & cooled 5 minutes.

  • 3/4 cup packed light or dark brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg + 1 egg yolk, at room temperature

  • 2 teaspoons pure vanilla extract

  • 1 1/4 cups semi-sweet chocolate chips or chocolate chunks, or both

  • 1 cup chopped walnuts, optional.


Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.

Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract.

The mixture will be thin. Pour into dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy.

Fold in the chocolate chips/chunks and walnuts (optional). The chocolate chips may not stick to the dough because of the melted butter, do your best to combine them.

Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.

Chilling the dough causes less spreading.

Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.

Preheat oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Using a cookie scoop or tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces) of dough. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker.

Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet.

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.

Meanwhile, press a few extra chocolate chips onto the tops of the warm cookies. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

"This cookie has been tried over and over through the years. I have finally perfected it to my liking. Think of a gourmet cookie, warm from the oven while relaxing in a resort spa.... yeah they are that good!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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