Anna Olson’s Chewy Chocolate Chip Cookies


  • Prep Time15 mins
  • Total Time23 mins
  • Makes3 dozen
Anna Olson’s Chewy Chocolate Chip Cookies

Our readers love this now-legendary recipe for perfectly chewy chocolate chip cookies from Canadian baking star Anna Olson. 


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

Recipe adapted by the Chatelaine Test Kitchen.

How to cool baking sheets quickly

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.

For more of our best cookie recipes, click here.