Nothing like a chewy chocolate chip cookie and a glass of cold milk...while reading the newspaper.
|Anna Olson's Chocolate Chip Cookie recipe incorporates cornstarch into the cookie dough for a long-lasting chew!|
|Freshly baked out of the oven...don't over-bake!|
This batch has nuts. I just pressed a few walnuts on each ball of dough before baking.
CHEWY CHOCOLATE CHIP COOKIES (Dark and White Chocolate Chunk)
adapted from Sugar: Simple Sweets and Decadent Desserts, by Anna Olson
makes about 2 dozen
3/4 cup/175 mL unsalted butter, softened
1 cup/250 mL golden brown sugar, packed
1/4 cup/ 50 mL granulated sugar
2 tsp/10 mL vanilla extract
2 cups/500 mL all purpose flour
2 tsp/10 mL cornstarch
1 tsp/5 mL baking soda
1/2 tsp/ 2 mL salt
4 oz/125 g bittersweet chocolate chunks [I used Callebaut]
4 oz/125 g white chocolate chunks [I used Callebaut]
optional: walnut pieces for studding the tops of the cookie balls before baking
- Preheat oven to 350 degrees F (180 degrees C). Cream together butter and sugars until smooth.
- Add egg and vanilla and blend in. Stir in flour, cornstarch, baking soda and salt.
- Stir in chocolate chunks
- Drop by tablespoons onto a parchment-lined baking sheet. [I formed mine into balls and flattened slightly...and studded some of the cookies with walnut halves]
- Bake for 8-10 minutes, until golden brown around the edges.
- Let cool slightly and enjoy.
Delicious! I always liked chewy chocolate chip cookies more than the crumbly ones. I guess I like the taste of dough haha
Om nom nom, these look delicious. I like my cookies ever so slightly darker but I'd still wolf down a plate of these with a cold glass of milk!
i hear you about the cookie dough ;p yum!
thanks! chocolate chip is my fave!
you're right. these didn't turn out darker, but they sure are good!
hmm i'm very intrigued by your use of corn starch here! i normally underbake cookies to keep them chewy, but cornstarch does it eh? i'll have to try it...
Anna Olsen's chewy chocolate chip cookies have been my go-to recipe since I first saw the recipe in Chatelaine years ago! They work well when I'm in a hurry. (Otherwise, I almost always make the NY Times recipe).
yay for using callebaut! have you ever tried the callets? smoothest texture I have ever found in all the baking chips i have used.
I'm surprised this recipe isn't as circulated in the blogging world than other "chewy" ccc recipes (like baking illustrated and NYT). I will def try this out. I love me some chewy cookies!
oh and im assuming that your daughters can eat walnuts?
no, of course my kids can't eat walnuts (allergic!) but that doesn't stop me from using nuts for myself or other members of the family :) That's why I don't incorporate the nuts in the batter. I just stud them on top.
I think I tried callets a while ago. maybe bought them from gourmet warehouse? anyway, they were good, but I keep going back to the superstore bulk bins for those Callebaut chunks! Way cheaper! and I don't need couverture quality in a ccc! yeah, I don't know what's the big deal about the recipe from the nytimes. It's okay but not mind-numbingly good. All ccc recipes have a place in my heart/stomach somewhere! No need to stick to just one recipe! :)
Can't wait to try the chewy chocolate chip cookies - just love chewy cookies! Also love really crunchy cookies and got a great sweet oatmeal cookie recipe on www.thecakerecipe.co.uk . They don't look anything special but once you taste them, you want another. Great for kids lunchboxes as well as a mid morning or afternoon snack ??
chewy cookies have always been my favourite! and these look yummy...i need to go stock up on cornstarch now
I'll keep an eagle eye out for your next post of chewy cookies!
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