Anna Olson Bakes Her Famous Classic Chocolate Chip Cookies

Ingredients

• 115 g Unsalted Butter (softened to room temperature)
• 100 g Light Brown Sugar (packed)
• 100 g Granulated Sugar (fine white sugar)
• 1 large Egg (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 156 g All-Purpose Flour (sifted with cornstarch, baking soda, and salt)
• 8 g Cornstarch (1 tablespoon, improves chewiness and moisture retention)
• 2.5 g Baking Soda (1/2 teaspoon, fine)
• 2.5 g Fine Salt (1/2 teaspoon, kosher or sea salt)
• 260 g Semi-Sweet Chocolate Chips (1 1/2 cups; can use chopped baking chocolate for extra gooeyness)
• 60 g Pecans (optional, toasted; adds crunch)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C). If using a convection oven, reduce to 350°F (175°C).

   Time: PT10M

   Temperature: 375°F

2. Soften Butter

   Cut the butter into cubes and let it sit at room temperature until soft (about 5 minutes).

   Time: PT5M

3. Cream Butter and Sugars

   In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Mix by hand or with a mixer for about 1 minute until the mixture looks fluffy and the sugars are fully incorporated.

   Time: PT2M

4. Add Egg and Vanilla

   Beat in the room‑temperature egg and vanilla extract until just combined.

   Time: PT1M

5. Sift Dry Ingredients

   In a separate bowl, sift together the all‑purpose flour, cornstarch, baking soda, and fine salt.

   Time: PT2M

6. Combine Wet and Dry

   Gradually add the sifted dry mixture to the butter mixture, stirring until just combined. Do not over‑mix.

   Time: PT2M

7. Fold in Chocolate and Optional Pecans

   Stir in the chocolate chips and, if using, the toasted pecans until evenly distributed.

   Time: PT1M

8. Portion Dough

   Line the baking sheet with parchment. Using a 60 ml ice‑cream scoop, drop dough balls onto the sheet, spacing them about 2 inches apart.

   Time: PT5M

9. Chill Dough (Optional but Recommended)

   Cover the sheet with plastic wrap and refrigerate the dough balls for at least 1 hour. This yields a more uniform spread and chewier texture.

   Time: PT1H

10. Bake Cookies

    Place the sheet in the preheated oven and bake for 8‑10 minutes, until the edges are golden and the centers have set but are still soft.

    Time: PT9M

    Temperature: 375°F

11. Smash Tray (Signature Trick)

    Immediately after removing the tray, give it a firm tap on the counter to flatten the centers slightly. This creates a dense, chewy middle.

    Time: PT30S

12. Cool Cookies

    Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

    Time: PT5M

13. Clean Up

    Wash all bowls, utensils, and the baking sheet. Wipe down the countertop.

    Time: PT15M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g