Monday, August 19, 2013

The Best Chewy Chocolate Chip Cookie Recipe!

I am not going to become a food blogger, as I have stated when I shared my rotisserie chicken recipe, but I have a few recipes that I absolutely love and though you would appreciate them.

After posting my glassed etched cookie jar, I thought I would share my recipe for the best chewy chocolate chip cookies in the world! If you are not a chewy cookie lover, just stop reading now because these are not for you. Granted if you cook them for a longer time they would not be as chewy, but still, there are plenty of crunchy chocolate chip recipes out there, go find one of those :)  For all of you, who are like me, who love the chewy cookie, this will be a favorite of yours too.

These cookies freeze amazingly well, taste great frozen and are a personal favorite for Christmas baking!

I am not a food blogger so I didn't photograph the process but I think you can clearly understand the instructions.

I have been making these cookies since I was in University (sad to say that was almost 20 years ago~ wow I feel old) and don't recall where it originated but I have made minor changed to it from the original recipe.

  • 3/4 cup unsalted butter, softened (my trick if I don't plan ahead and it is not softened, I grate it with the large opening on a cheese grater. Works like a charm!)
  • 1 cup lightly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tbsp vanilla extract (2 tsp if you like less)
  • 1 egg (at room temperature)
  • 2 cups all purpose flour (I have used the unbleached before but have not tried with whole wheat flour)
  • 2 tsp corn starch (this is the important ingredient to make it chewy)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 - 2 cups chocolate chips (I tend to use 2 - but you can decide)

  • Preheat the oven to 350 F
  • Cream together butter and sugar until smooth. Add the vanilla and the egg and mix well.
  • With mixer off, add flour, cornstarch, baking soda and salt on top of the butter/egg mixture. Gently mix dry ingredients together with a fork and then mix with the creamed ingredients.
  • Stir in chocolate chips
  • Drop by spoonful onto parchment lined (or greased) baking sheet and bake for 8-12 minutes depending on the size. You will know they are done when the edges turn brown. If you like a crunchier cookie, let the top brown.
  • Leave cookies on hot sheet for approximately 5 minutes to set before transferring to a cooling rack.
 Yields 36 cookies (I make the cookies medium size)
Has anyone else ever used cornstarch in cookies to make them chewy?

Enjoy and happy baking!


  1. Just made this batch and!

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