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
1 egg
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
  1. Preheat oven to 350 degrees F (180 degrees C).  Cream together butter and sugars until smooth.
  2. Add egg and vanilla and blend in.  Stir in flour, cornstarch, baking soda and salt.  
  3. Stir in chocolate chunks
  4. 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]
  5. Bake for 8-10 minutes, until golden brown around the edges.
  6. Let cool slightly and enjoy.


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