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stack of chewy chocolate chip cookies on dark wood board square
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4.95 from 76 votes

The BEST Chewy Chocolate Chip Cookies

The BEST Chocolate Chip Cookies of your life! Soft and chewy and bursting with chocolate goodness, this easy chocolate chip cookie recipe is life changing. Made in one bowl without a mixer, this recipe delivers soft, thick, chewy cookies every single time! Truly the ultimate chewy chocolate chip cookie with unmatched flavor and texture!
Course Dessert
Cuisine American
Keyword chewy chocolate chip cookies, chocolate chip cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 438kcal
Author Trish - Mom On Timeout


  • 2 ⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon corn starch
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • ¾ cup unsalted butter melted and cooled just until opaque
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 ½ cups semi-sweet chocolate chips


  • Whisk together the melted butter, brown sugar and granulated sugar in a large bowl for two minutes.
  • Whisk in the vanilla extract, egg and egg yolk until the mixture is light and creamy.
  • Add the flour, baking soda, corn starch and salt and mix just until combined.
    adding dry ingredients to wet ingredients in glass bowl
  • Stir in the chocolate chips.
    chocolate chips added to chocolate chip cookie dough in glass bowl
  • Scoop out cookie dough, about 1/4 cup per cookie, and roll the dough balls in your hands until smooth. Place on a parchment lined baking sheet and chill in refrigerator for 1 hour or in the the freezer for 30 minutes.
  • Preheat oven to 325°F.
  • Place cookie dough about 3 inches apart on a parchment lined baking sheet or a baking sheet with a silicone baking mat.
  • Bake for 12 to 15 minutes in the preheated oven. The cookies are done when the edges are golden and the center looks slightly under baked.
  • Let the cookies cool on the baking sheet for at least 5 minutes and then transfer to a wire racks to finish cooling.
  • Store in an airtight container for up to 5 days.



Tools Need

Sheet Pans: I use a quarter sheet pan for freezing and a half sheet pan for baking.
Silicone Baking Mat
Cookie Scoop - I actually use an ice cream scoop like this one to get nice, large cookies.


Calories: 438kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 204mg | Potassium: 186mg | Fiber: 2g | Sugar: 35g | Vitamin A: 407IU | Calcium: 40mg | Iron: 3mg