This easy Anna Olson recipe for Chewy Chocolate Chip Cookies makes deliciously thick, tender and chewy cookies that will stay soft for days.
If you love chocolate chip cookies that are tender with a chewy texture, then these are the cookies for you! These cookies are simple to make and so delicious. They bake up with a beautiful crinkly top, a slightly crisp exterior and a soft and chewy interior.
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How to Make Them
This Chewy Chocolate Chip Cookie recipe is adapted from Anna Olson. Her secret to irresistibly soft and chewy cookies that stay fresh for days is a touch of cornstarch in the dough.
This recipe is really easy and calls for basic baking staples you likely already have in your pantry. Plus, there’s no need to chill the dough, just mix, scoop and bake and you can enjoy warm cookies fresh out of the oven in no time!
Please see the recipe card at the end of post for ingredient amounts and step by step instructions.
Ingredients Overview
- Unsalted butter: Use butter that has softened to the point you can just make an indent in it with your finger. Using butter that is too soft will make your cookies spread in the oven.
- Brown and granulated sugar
- Egg
- Vanilla extract: Adds flavor to cookies.
- All-purpose flour
- Cornstarch: Helps keep the cookies chewy.
- Baking soda: Helps the cookies rise.
- Salt: Enhances flavor
- Bittersweet or semisweet chocolate chips: Regular or mini chocolate chips work. You can also use milk chocolate chips if that's what you prefer.
Steps Overview
- Preheat your oven and line two baking sheets with a silicone mat or parchment paper.
- Cream butter with the brown and granulated sugars until smooth. This should take about 2 to 3 minutes. Scrape the sides and bottom of the bowl.
- Add the egg and vanilla extract and beat until well blended.
- Add the flour, cornstarch, baking soda and salt to creamed butter mixture and beat until combined. Add the chocolate chips and stir until just mixed in.
- Scoop about 1 tablespoon of dough onto your baking sheet. Since the cookies will spread a bit, make sure to space the balls of cookie dough about 2 inches apart on the cookie sheet.
- Bake on the centre rack of your oven for 8-10 minutes or until cookies are just golden around the edges. If your oven runs hot, make sure to check the cookies earlier.
- Let baked cookies cool on the baking sheet for a couple of minutes before moving them to a wire rack to continue cooling.
Tips
- Make sure to fluff the flour with a fork or small whisk before you measure it. Spoon the flour into the measuring cup and then level it. Scooping it directly out of the bag with your measuring cup will pack the flour in your cup and yield too much flour.
- Use a cookie scoop for nicely shaped, even sized cookies.
- My kids think these are the best chocolate chip cookies just the way they are. I think adding ½ cup of chopped toasted pecans to the batter along with the chocolate chips would make these homemade cookies better than any chocolate chip cookie you could buy at a bakery. If you agree, check out these Chocolate Walnut Cookies and these Nutella Hazelnut Brownies.
Serving Suggestions
Serve these cookies still slightly warm from the oven or at room temperature with a glass of milk, tea or coffee.
Storage Instructions
These homemade chocolate chip cookies will keep well in a covered container at room temperature for up to 1 week.
They can also be made ahead and frozen for up to three months. Make sure to wrap them well and put them in an airtight container to preserve their freshness. Thaw frozen cookies overnight in the refrigerator.
These cookies can also be frozen and baked at a later date. Simply refrigerate the cookie dough balls on a cookie sheet in the refrigerator for a couple of hours or until solid. Place them in freezer storage bags and store in the freezer.
When you're ready to bake the cookies, remove as many dough balls as you wish from freezer and bake without thawing. Since they're frozen, bake them for an additional minute or two.
Enjoy!
More Delicious Cookies
- Oatmeal Date Cookies
- Oatmeal Coconut Cookies
- Holiday Chocolate Crinkle Cookies
- Chocolate Peppermint Sugar Cookies
- Chewy Ginger Cookies
- Cardamom Shortbread
Chewy Chocolate Chip Cookies Recipe
Ingredients
- ¾ cup unsalted butter slightly softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg large, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-¼ cups bittersweet chocolate chips
Instructions
- Cream butter with the brown and granulated sugars until smooth, about 2 minutes. Scrape bottom of bowl.
- Add egg and vanilla extract and beat until well blended.
- Add flour, cornstarch, baking soda and salt to creamed butter mixture and beat until just combined. Add chocolate chips and stir until just mixed in.
- Drop scoops (about 1 tablespoon) of dough onto your baking sheet, spacing cookie dough about 2 inches (5 cm) apart.
- Bake on the centre rack of your oven for 8-10 minutes, until cookies are golden around the edges.
- Let cookies cool for a couple of minutes on the sheet before moving them to a rack to continue cooling.
Notes
- Let unsalted butter soften just enough so that you can make an indent in it with your finger. If the butter gets too soft your cookies will spread and result in flat and crispier cookies.
- When measuring your flour, make sure to spoon the flour into the measuring cup and then level it. Do not scoop it out directly of the bag with your measuring cup.
- The cookies will keep well in a covered container at room temperature for up to 1 week. They can be frozen for up to 3 months in an airtight container.
Nutrition
This recipe for Chewy Chocolate Chip Cookies was originally published in December 2013. I’ve updated the post as well as the recipe details and have included new photos.
Munira says
Just made these! They look really good and I am sure will taste just as good!
sweetandsavourypursuits says
Hi Munira, that's great. Hope you like them as much as I do!
Munira says
They were yummy. Only downside is I ended up eating a fair few!!!
sweetandsavourypursuits says
Hi, I know what you mean! They're so hard to resist, especially when they are still warm from the oven.