Chewy Chocolate Chip Cookies
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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:
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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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They sound and look wonderful. Was it the cornstarch that gives them the lift? Who doesn't love chocolate chip cookies? Flat, puffy, chewy, crunchy, chocolate chips are wonderful!
you better be right my friend- I am trying this recipe out tomorrow. Its my weekly cookie making day! Gotta always have cookies on hand:)
Pillows of chocolate chip fluffiness, nice!
Very yummy looking Donna! That cornstarch is a bit unusual, you wonder who thinks up things like this! I guess it doesn't matter if they're delicious that's what counts!
Cornstarch in cookie dough? I can't wait to give this recipe a try. You may have opened up a whole new cookie world for me! Pinned.
I'm a lover of flat chewy cookies too – and me and my boyfriend agree on that (fortunately). However, they aren't always the prettiest cookies. I'm trying this recipe out today and praying for success! They look delicious!
So where are the cookie reviews. I'm sure plenty have baked them!
what is the best way to store baked cookies to keep them chewy? I love baking cookies, but after the first day, they just don't taste the same.
Don't know what I did wrong but mine came out flat. Paper thin almost.
Don't know what I did wrong but mine came out completely flat.
Was the oven preheated? What did the batter look like before they went in the oven? Was the butter room temperature or melted? Was the baking soda pretty fresh? I would love to help you work through this. Let me know.
I made these "best-ever" chocolate chip cookies today, hoping for an upright soft cookie, as is indicated in the photo, but ended up with the usual flat, slightly crisp on the outside and chewy/gooey on the inside. I followed the recipe to the letter, preheated oven, room temp butter, fresh starch and soda, no over-mixing. How disappointing. Any thoughts?
I would be happy to go over the recipe with you. Can you tell me the brand of butter you used? Did you use a cookie scoop? You can email me and I would be more than happy to go over the recipe with you.
Thank you, I appreciate your helpfulness. I made another batch today with the same results. I used Trader Joe's organic unsalted butter at room temp. I did use a cookie scoop because I like them uniform and small so my kids can eat a few without eating a ton of cookie. I wonder if 1 tsp of leavened is enough, as the cornstarch does not leaven. The kids, of course, still think they are yummy, but I would like a different texture cookie.
I had the exact experience as Telzrows and, too, am wondering what is the problem. The cookies taste good and are chewy, but puffy like the photo, no. 🙁 Used quality butter (Land O' Lakes) at room temp, no overmixing, cookie scoop, did it all. Look forward to some posted fixes on this. Since it's holiday time, I used the red and green Nestles chocolate chips, which are pretty, but in a flat cookie, less so (in my opinion).
I think the flour to butter ratio is off – try adding more flour – start with 1/4 cup and see what the consistency of the dough is like.
You can never go wrong with a classic chocolate chip cookie! These were amazing!