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With 11 million page views and counting since 2013, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. And you don't even need a mixer!

Reader Adrienne commented: "These are the best cookies I've ever had. Incredible. Don't cut corners or you'll miss out. Do everything she says and you're in for the best cookies of your life. ★★★★★ "

There are thousands of chocolate chip cookies recipes out there. Everyone has their favorite and this one is mine. Just a glance at the hundreds of reviews in the comments section tells me that this recipe is a favorite for many others too! In fact, if you asked me which recipe to keep in your apron pocket, my answer would be this one. (In addition to a classic cut-out sugar cookies and flaky pie crust, of course!) Just read the comments on a post in our Facebook group. These cookies are loved... and, warning: they disappear FAST.

The recipe is also included in two of my published cookbooks (in Sally's Baking Addiction, I swap chocolate chips for M&Ms/chocolate chips combo).

Why Are These My BEST Chocolate Chip Cookies?

The chewiest of chewy and the softest of soft.

Extra thick just like my favorite peanut butter cookies!

Bakery-style BIG.

Exploding with chocolate.

Back in 2013, I tested this cookie recipe over and over again to make sure they're absolutely perfect. I still have a big space in my heart (and stomach) for these Soft Chocolate Chip Cookies. Today's recipe is similar, but I increased the chewiness factor.

Reader A.Phillips commented: "Look no further. This is it. This is the perfect cookie recipe. Follow her instructions exactly and the cookies will be chewy and amazing. ... These are the most perfect cookies I've made and I've tried at least 20 different recipes. ★★★★★ "

You can make them with chocolate chips or chocolate chunks.

Key Ingredients for Chewy Chocolate Chip Cookies

The cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. It's the ratios and temperature of those ingredients that make this recipe stand out from the rest.

Melted butter: Melted butter produces the chewiest cookies. It can, however, make your baked cookies greasy, so I made sure there is enough flour to counteract that. And using melted butter is also the reason you don't need a mixer to make these cookies, just like these pumpkin chocolate chip cookies and M&M cookie bars.

More brown sugar than white sugar: More brown sugar than white sugar: The moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary, though. It's dry and helps the cookies spread. A little bit of spread is a good thing.

Cornstarch: Why?Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies.

Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough. You will need 1 egg + 1 egg yolk, at room temperature. See the recipe Notes for how to bring your eggs to room temperature quickly.

The dough will be soft and the chocolate chips may not stick because of the melted butter. Just keep stirring it; I promise it will come together. Because of the melted butter and extra egg yolk, the slick dough doesn't even look like normal cookie dough! Trust the process...

The most important step is next.

2 Major Success Tips

1. Chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill for at least 2-3 hours and even up to 3-4 days.

After chilling, the dough is quite solid, so let it sit at room temperature for 10 minutes (to soften it up slightly) before shaping. (No time to chill? Make these soft & chewy chocolate chip cookie bars instead!)

2. Roll the cookie dough balls extra tall. After the dough has chilled, scoop out a ball of dough that's 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies. I usually use this medium cookie scoop and make it a heaping scoop. But making the cookie dough balls tall and textured, rather than wide and smooth, is my tried-and-true trick that results in thick and textured-looking cookies. We're talking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough should look less like balls and more like, well, lumpy columns, LOL.

Watch the video below to see how I shape them. I also demonstrate how I use a spoon to reshape them during baking if I see they're spreading too much.

Another Success Tip: When you remove the cookie dough from the refrigerator, the dough may be slightly crumbly. Scooping and then shaping it with warm hands keeps it intact.

Tools I Recommend for This Recipe

I've tested many baking tools and these are the exact products I use, trust, and recommend to readers. You'll need most of these tools when making sugar cookies and snickerdoodles, too!

Can I Freeze This Cookie Dough?

Yes, absolutely. After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them straight from the freezer, keeping them in the oven for an extra minute. This way you can bake just a couple of cookies whenever the craving hits. (The chewy chocolate chip cookie craving is a hard one to ignore.)

If you're curious about freezing cookie dough, here's my 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 came to be such a fan of SBA!) This recipe worked great when I lived in Denver and had issues with baking at altitude, and it's still our favorite now that we're back at sea level. I usually make 4x-6x batches and freeze tons of cookie balls to bake later.

Q: Have you baked a batch before? Keywords: chocolate chip cookies
In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:

Cornstarch helps product soft and thick cookies.

Using more brown sugar than white sugar results in a moister, softer cookie.

An extra egg yolk increases chewiness.

Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness. It's a trick we use for cake batter chocolate chip cookies, too.

Using melted butter (and slightly more flour to counteract the liquid) increases chewiness.

Chilling the dough results in a thicker cookie. Almost as thick as peanut butter oatmeal chocolate chip cookies, or their gluten free counterparts, flourless peanut butter oatmeal cookies 🙂

Chewy Chocolate Chip Cookies

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Best Chocolate Chip Cookies (Popular Recipe!) - Sally's Baking Addiction

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These ultra soft and chewy chocolate chip cookies have readers raving about the recipe. And the best part is you don't even need a mixer!

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I want to bake chocolate chip cookies

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Waka Waka just dance

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helping the junior learning communities 

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helping the junior learning communities 

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Make slime

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Hide and seek in the learning community 

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Hide and seek in the learning community 

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FATIMAHHH

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Can we watch Wednesday because it has mystery of murder

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making slime

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watch a movie (this one specifically)

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lets play a big gam of hide and seek (creds to noorhan for the idea js saying it again)

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lets play a big gam of hide and seek (creds to noorhan for the idea js saying it again)

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Vhttps://www.recipetineats.com/easy-chocolate-brownies/

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What makes a good brownie? Using both cocoa AND melted chocolate, and butter instead of oil. What makes the BEST chocolate brownies in the world? Adding in a generous amount of dark chocolate chunks. Fudgy, as gooey as you want, and very, very chocolatey, this homemade brownie recipe is incredibly easy, made in one bowl, and incredibly forgiving!

Choose how gooey you want them, just follow the bake times and my "toothpick smearing" test. Brownies can be frozen for up to 3 months, but nothing quite compares to when they're freshly made, and still slightly warm....

Homemade Chocolate Brownies

These homemade brownies are every chocoholics dream come true.

Need a chocolate fix urgently? These will be in the oven in 15 minutes flat (if not faster).

Hate washing up? Just one bowl to deal with here.

Like your brownies outrageously chocolatey, fudgy in the middle and the signature paper thin crackly top? This one delivers in spades.

Not such a confident cook? This recipe is astonishingly forgiving. Even if you overcook them, they might look cakey, but they still have that rich, fudgy mouthfeel. There's just not enough flour in these to make them dry and overcooked!

And look ↓↓↓ Super fudgy yet you can actually pick it up, rather than scooping up gloops of raw batter!

And that crinkly top we all know and love!

What makes a good brownie

The secret to a really great brownie is using both melted chocolate AND cocoa powder, plus butter instead of oil (because butter has way better flavour than oil). The combination of these plus minimal flour, just enough to make a barely-set batter, and brown sugar rather than white (for extra moisture and chewiness) is what will deliver that perfect rich, fudgy brownie you've been dreaming about.

And to make a killer brownie, stir through a generous amount of chocolate chunks. Not only will you get little pockets of gooey chocolate, it also makes the brownie extra fudgy because some of the chocolate melds in with the batter as it bakes!

Making homemade brownies

These dreamy brownies start by melting chocolate and butter together before whisking in eggs and vanilla. Then just mix in flour and coco powder, and lastly stir in the let's-pretend-it's-optional chocolate chunks. Scrape into lined pan and bake!

How to tell when brownies are done

Stick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out.

super gooey - if there is a lot of smear on it (24 minutes bake time)

moist and fudgy (my favourite) - if the toothpick gets a brown strain and has some smear on it (28 minutes)

cakey (but still fudgy mouthfeel) - toothpick is clean with just a few crumbs (32 minutes). But still really moist (because this recipe only has 1/2 cup of flour in it, impossible not to be moist!).

Reduce cook time by 2 minutes if you opt not to use the extra chocolate stir ins.

Fudgy, gooey brownies

The brownies in the photos and video are what I call "fudgy moist". As in - super fudgy but not just a gloop of uncooked batter. You can pick it up with your hands rather than eating it with a spoon.

I have more elaborate brownies in my repertoire - such as these Outrageous Nutella Brownies (which certainly live up to their name!) and these Salted Caramel Stuffed Brownies (the caramel filling is creamy and set, like a soft fudge).

But this classic Chocolate Brownies recipe is the one I make most of the time. It's my go-to because it's everything I want in a brownie made with minimal fuss. The essential ingredients to make it super chocolatey, lovely and moist, and no unnecessary extras.

The other thing is that my brownie is sweet, but not tooth-achingly sweet. There are some brownie recipes out there that use almost double the sugar I do and they are far too sweet for me. The sugar in this recipe is just the right amount of sweet for me. No one has ever complained about my brownies not being sweet enough, that's for sure! - Nagi x

Watch how to make it

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Easy Chocolate Brownies

Author: Nagi | RecipeTin Eats

Recipe video above. These are my "go to" brownies, the one I have been making for years that's super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they're soft fudgey kind. Super rich and moist!

Preheat oven to 180°C/350°F (160°C fan forced).

Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).

Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.

Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.

Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.

Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).

If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.

Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

1. Chocolate - Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate.

Also use cooking chocolate bars for the add in chunks (though eating chocolate will work here too, just that not all types/brands will melt so you get a smooth molten ooze like you see in the video)

2. Lining pan - Have overhang so you can lift the brownies out of the tin.

3. Baking measures - Cups, tbsp and tsp measures differ slightly in size between countries. For most recipes on my blog, the difference is not enough to make a difference, or the difference is relative and consistent across all ingredients in a recipe. Where the difference DOES matter, I specify the measurements for different countries, like I do for my Chewy Oatmeal Raisin cookies. For this recipe, it DOES NOT matter so you can use cups or weights per the recipe, no matter which country you are in. The only exception is Japan, please use the weight measures, not cups.

4. Storage - airtight container for 4 days, refrigerate only if it's very hot. Or freeze for up to 3 months.

5. Nutrition per brownie, assuming 16 pieces, without extra chocolate stir through.

Keywords: best brownies, brownies recipe, chocolate brownies, easy brownies

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published August 2016. Updated with new photos and brand new video in 2020.

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What makes a good brownie? Using both cocoa AND melted chocolate, and butter instead of oil. What makes the BEST chocolate brownies in the world? Adding in a generous amount of dark chocolate chunks. Fudgy, as gooey as you want, and very, very chocolatey, this homemade brownie recipe is incredibly easy, made in one bowl, and incredibly forgiving!

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