I adapted this chewy chocolate chip cookies recipe from one that I found on Food Network Canada. The cookies are scrumptiously soft, with the perfect rise and chewiness!
Chocolate chip cookies have always been something that Chad and I disagree on. I make a ton of cookies around the holidays and I devour the chocolate chip cookies.
I like them flat, crispy and chewy in the center. Chad doesn’t eat them. He tells me he doesn’t like chocolate chip cookies. He likes puffy, chewy cookies. I have finally found the perfect cookie to turn him into a chocolate chip cookie lover.
Chewy Chocolate Chip Cookies
I adapted this chewy chocolate chip cookies recipe from one that I found on Food Network Canada. Anna Olson uses a surprising ingredient to give the cookies more of a rise. I tell you they are chewy and delicious. Chad can’t keep his hands off them.
I had to hide them in the freezer. I am so excited to be adding these to the care package we are giving to our local fire department. More to come about that, tomorrow.
With love, from our simple kitchen to yours.
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Have a peek at these scrumptious cookies:
Apple Cinnamon Oatmeal Cookies. Incredibly warm, wonderful, chewy and moist with little bits of apple and walnut throughout.
Lime Coconut Sugar Cookies. A tropical twist on the the traditional sugar cookie; its soft, chewy and loaded with shredded coconut and lime.
Lemon Crinkle Cookies are crisp on the outside and chewy on the inside with the perfect amount of lemon and almond to wake up your cookie!
Chewy Chocolate Chip Cookies
- 3/4 cup unsalted butter, room temperature
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350° F. Line two baking sheets with parchment paper or a Silpat mat. Set aside.
- In a medium bowl, whisk to combine flour, cornstarch, baking soda, and salt. Set aside.
- Cream butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, until lightly colored and fluffy. Add egg and vanilla, and mix to combine.
- Slowly add dry ingredients and mix on low speed until combined. Do not over mix. Stir in chocolate chunks with a sturdy spatula.
- Using a tablespoon size scoop, drop dough onto prepared baking sheets. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
- Let cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2012.
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