Chewy Chocolate Chip Cookies
Friday, October 21, 2011 Some days we all just need some cookies in our lives and in our kitchens. Cookies made with butter and old-fashioned all-purpose flour. Chewy, chocolate filled cookies that are perfect with a glass of milk. This recipe meets all the above requirements.
The key to chewy cookies? Dark brown sugar and according to many sources out there, a small addition of cornstarch to the batter.
Instead of using cornstarch, I used and experimented with a similar, but more natural and less processed alternative: arrowroot powder. Arrowroot powder, made from a rainforest-indigenous herb, has a more neutral taste and thickens at a lower temperature than traditional cornstarch.
Chewy Chocolate Chip Cookies
Makes 18-20 Cookies
1 3/4 cups all-purpose flour
1 stick butter, softened
1 cup multigrain or old-fashioned rolled oats
3/4 cup packed dark brown sugar
1/8 cup granulated sugar
1 egg, room temperature
2 1/2 teaspoons vanilla extract
1 1/4 teaspoons arrowroot powder (or 2 teaspoons cornstarch)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet mini chocolate chips
Directions:
- Preheat oven to 350 degrees. Use non-stick baking sheet or line with parchment paper.
- In a large bowl, beat together softened butter and sugars with mixer until creamy and fluffy. Add egg and vanilla, mixing until smooth.
- In separate bowl, whisk together flour, baking soda, salt, arrowroot powder (or cornstarch). Slowly add to creamed butter, sugar, egg, and vanilla mixture until it just comes together. Stir or slowly mix in oats and mini chocolate chips (or regular).
- Drop by tablespoons onto baking sheet. Press down slightly with finger. Bake for 8-10 minutes until lightly browned on edges. Let cool slightly on baking sheet, before allowing to cool on rack.
Since this recipe makes 18-20 cookies (depending on desired size), you will need to bake two batches. If you would prefer not to, just bake 12 and freeze the rest of the batter for a quick treat on a rainy day.
Last, but not least, enjoy!
Hope everyone has a great weekend!
Laura
Reader Comments (14)
I have never seen a chocolate chip cookie recipe use cornstarch (or arrowroot powder) before. You've completely piqued my curiosity now. Plus, I've been craving a good old fashioned chocolate chip cookie anyway (tonight I almost pulled a bag mix for cookies out of the cupboard.... I know. I KNOW.) I'm glad I didn't cave. Now I can try these!
Oh how I love a good chocolate chip cookie. Never used arrowroot in a cookie before, only in savory applications. Intrigued!
I hope that you saved some of these for me!
I had never before, but I wanted to try it out and it definitely added something. What else have you used arrowroot in?
I was looking online in a lot of different places and many people talked about how it added chewiness to the final product. I was intrigued, but decided I wanted to use a less processed form of cornstarch. They were yummy! I definitely snuck a lot of cookie dough too. :)
Woops--ate them :)
These are so beautiful Laura - hope you are doing great - looks like your kitchen creations are! Have a happy weekend.
I've used it as a thickener or binder in sauces and stuff. Just as you would cornstarch. But I don't use it too often.
These look awesome! Just saw them over on Tasteologie...congrats :)
Thanks so much Tricia, you are so sweet :) Hope you enjoyed the weekend as well.
Thanks Averie! :)
Thanks for the arrowroot tip. Never heard of that one before. I will def have to try it!
[...] week I discovered Laura’s (Blogging Over Thyme) comforting chewy chocolate chip recipe. As Nigella Lawson so sagely said, whatever the question is, [...]
Kym -- I'm so sorry to hear that! It sounds like yours might have been over-baked, I removed them from the oven when they were barely golden on the sides and still soft. I have had other people make these same cookies and really enjoy them. I found them chewy (not gooey chewy--if that was your expectation), but perhaps we have different interpretations!