Anna Olson's chewy chocolate chip cookies



15 min


3 dozen

* PLUS Cooking time: 8 minutes
Anna Olson's chewy chocolate chip cookies

These are Anna Olson's favourite recipe for chewy chocolate chip cookies from our round-up of the 10 top comfort foods from top Canadian chefs.


  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 3/4 cup unsalted butter , at room temperature
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla


  • Preheat oven to 350F (180C). In a medium-size bowl, using a fork, stir flour with cornstarch, baking soda and salt until evenly mixed. Measure out chocolate chips. Place butter in a large bowl. Using an electric mixer, beat until smooth, about 1 min. Then beat in brown and granulated sugars until fluffy, about 2 min. Beat in egg and vanilla. Using a spoon, stir in flour mixture and chocolate chips just until evenly mixed.
  • Lightly spray a baking sheet with vegetable oil. Scoop out about 1 tbsp (15 mL) dough and place on sheet. Repeat with remaining dough, spacing at least 2 in. (5 cm) apart. Don’t press down. They will spread as they bake.
  • Bake, one sheet at a time, in centre of oven until cookies are golden around the edges, from 8 to 10 min per sheet. Remove sheet to a rack and let cookies stand on sheet about 2 min. Then remove cookies to a rack to cool completely. Repeat with remaining dough. Once cool, these chewy chocolate chip cookies will keep well in a covered container at room temperature up to 2 weeks – if they last that long.

Nutrition (per serving)

  • Calories
  • 126,
  • Protein
  • 1.4 g,
  • Carbohydrates
  • 16.2 g,
  • Fat
  • 6.3 g,
  • Sodium
  • 72 mg.

Anna is the owner of Olson Foods + Bakery, Port Dalhousie, Ontario. Recipe adapted by the Chatelaine Test Kitchen.

COOLING BAKING PANS: To cool baking sheets quickly between baking batches, rinse back of pan under cold water. Dry well, then spray sheet with oil before adding dough.