I turned to my baking guru for inspiration on this cold, dark and rainy day. I made Anna Olson’s Classic Chocolate Chip Cookies as a special treat for when Reg comes home from a long and gruelling day of working on film set. I just hope that it was not outside! I wanted him to come home to a special chocolate treat, especially since it is National Chocolate Day!
I chose this recipe because I saw it on Bake, I LOVE that show! I love that it only requires one stick of butter. Economical! I used my mixer for this but you really do not have to have one to make these fabulous cookies. Please note, chilling of the dough is required!
Ingredients
You will need ½ cup room temperature unsalted butter, ½ cup packed light brown sugar, ½ cup white sugar, 1 large room temperature egg, 1 tsp vanilla extract, 1 ¼ cup flour, 1 tbsp cornstarch, ½ tsp baking soda, ½ tsp salt and 1 ½ cup chocolate chips. She also suggests putting in 1 cup lightly toasted coarsely chopped pecans but I choose to omit them to keep these very traditional. And cheap!
BTW, I put warm water in a mug and an egg in it to bring it up to room temperature!
Directions
Cream butter, brown sugar and white sugar together well.
Beat in the egg and vanilla.
Sift flour with the cornstarch, baking soda and salt. I learned from this episode of Bake that cornstarch ensures you have a crispy cookie on the outside that is soft and gooey on the inside. Nice!
Normally I just whisk these days but if Anna says sift, I sift!
Add to the butter mixture and stir until blended. Do not over mix!
Add chocolate chips. And pecans, if using.
Using an ice cream scoop, divvy dough (about 2 tbsp) and shape into balls.
Place onto a parchment-lined baking sheet. Chill for at least an hour.
Bake in 325F preheated oven, leaving a nice amount of space between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool on the baking tray.
Foodie Results
Exactly as advertised!!! Reg is going to LOVE these! They truly are crispy on the outside and soft in the centre. Wonderful right out of the oven, after having a few minutes to cool. Anna actually uses these to make ice cream sandwiches but this is indulgent enough for me!
Thank you Anna!
Hey, is Reg working as an extra on a film?
Yup! Until he finds an editing gig. So far he has been a zombie and a Highlander!
But not a zombie highlander? Someone’s missing out!
OMG, that movie MUST be made!
Nothing like coming home to a good bake. Glad you’re back at it. Looks like you’re having fun and got your foodie spirit back. Wonderful news. Keep going, don’t stop and have FUN!
Thanks! Yes, having the cool weather come has helped with the desire to bake and Reg LOVED the cookies! Best when hot out of the oven.
So I tried this recipe and goodness me, it’s the best chocolate chip cookies ever! Not too sweet, crunchy on the outside and chewy in the center, just the way I like it! My son immediately finished four and came coming back for more. I will definitely make them again!
Wonderful! I am so happy to hear the cookies were a hit Lyn, that’s awesome. Thanks for letting me know!
These are fantastic! I’ve used the same recipe for 40 years ,but I have this a shot and it’s my new favorite. I’m making them again today!
Hi,
I’m hoping I haven’t just overlooked this but about how many does this recipe make with the 2 tbsp ball shapes? Thank you. 🙂
According to the original recipe it makes two dozen Marlena!
Hi, I am writing from brazil. i would like to know why my cookies dont have that little belly, Though I leave them in the fridge all night. Thanks in advance.
Hi Cecilia! Not sure what you mean by “belly”. Do you mean because they are still quite thick? Perhaps yours are small in size then mine were so they stretched out more?
I made these twice now wonderful .. love it.I don’t.even buy the ready made dough that I normally.cut.n.then bake .. quick n.easy
Fantastic news, thanks for letting me know Farida!
Hi. I am going to try this recipe. Can I chill the dough in the fridge for 4 days until I’m ready to bake them? Thanks.
Four days mights be a little long, especially at this time of year, dough might dry out a bit. Give it two days tops.
Love, love, LOVE Anna Olsen! Her show is the only one I watch on the Food network. Personally, I consider cooking a necessary evil – something we have to do like it or not. Baking? that’s my passion/therapy! Her show is the ONLY show devoted to baking and I have tried many of her recipes already. These are soo soo good! I tried making these today with gluten free flour for my gluten intolerant soon to be daughter in law but didn’t get the proportions of the gf flour right. Going to try again tomorrow lol
Jane, you are and I kindred foodie tv watching spirits, Anna’s is the only show I watch on there too! And it’s the best. I agree, baking is my “happy place”. You have to cook but you don’t have to bake so there is this freedom in it and it’s so much fun. It’s my therapy too. And yes, I have learned so much from her, she is such a good teacher. Good luck with the using the gluten-free flour tomorrow, sorry to hear it didn’t turn out today. My foodie fingers are crossed for you!
Please let me know, How much gluten-free flour did u end up using to make a delicious cookie?
I made these and they are crispy on the outside and inside. Disappointed not soft and gewy as t wanted.
I am so sorry to hear that they were disappointing Kinga! Did you chill the dough? I wonder what went wrong?
These cookies were by far the best cookies I ever made!! My dough appears to be softer or a little stickier than her dough which makes rolling them into a clean ball difficult. Has anyone else noticed that?
I am so very happy to hear that the cookies were a hit Lisa! Try flouring your hands to avoid the extra stickiness, I hope that helps!
These are absolutely yummy! Whatever the cornstarch is doing it’s working.
I did double the recipe and thankful I did. Everyone loved them.
That is fantastic Lori! Anna Olson is a genius. So glad they make everyone happy.
Hi from Montreal Canada, they didn’t turn out fat … I chilled for an hour and they looked like the pictures going into the oven but then turned out flat as a pancake! I wanted fat chubby soft cookies … not flat ones 😞
Oh no!!! Well that’s very odd. How old is your baking soda? I am sorry to hear yours did not rise at all. Very weird, especially since you chilled yours.
This really isn’t a new recipe. It’s the same as till house cookies except for the corn starch.
The temp of oven is different than one with Anna Olson on instagram. She said 375 for 10-12 minutes…
Did you find better results w 325?
These are the best cookies I’ve ever made. Totally delicious! Thank you
Insread of choc chips, can you use a choc bar pieces?