Chocolate Chip Cookies
About this recipe
Chocolate chip cookies are a classic treat that everyone loves, and in this video, Chef Anna Olson shares her take on the perfect batch. With a balance of crispy edges and a chewy center, these cookies are sure to satisfy any sweet tooth.
Anna emphasizes the importance of technique, particularly the creaming process, which helps the cookies hold their shape and not crumble apart. Plus, her secret ingredient—cornstarch—ensures a soft center that keeps you coming back for more.
Ingredient notes
- Use unsalted butter at room temperature for the best results.
- Lightly toasted pecans are optional but add a nice crunch and flavor.
Tips from Oh Yum with Anna Olson's video
- Cream the butter and sugars together until you achieve a creamy consistency; this is crucial for structure.
- Chill the cookie dough for at least an hour before baking to help them hold their shape and bake evenly.
- If you want to prepare cookies ahead of time, you can freeze the scooped dough and bake them fresh later.
No life story here — the video and the recipe are the whole point. All credit to Oh Yum with Anna Olson: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Measure out 115 g of unsalted butter and place it in a mixing bowl.
- 2
Add 100 g of packed light brown sugar and 100 g of granulated sugar to the bowl with the butter.
- 3
Cream the butter and sugars together until you achieve a creamy consistency.
- 4
Add 1 large egg and 1 tsp of vanilla extract to the mixture and blend well.
- 5
In a separate bowl, sift together 185 g of all-purpose flour, 7.5 g of cornstarch, 2.5 g of baking soda, and 2.5 g of salt.
- 6
Combine the dry ingredients with the butter mixture until blended.
- 7
Stir in 262 g of chocolate chips and 100 g of chopped pecans (if using) until evenly distributed in the dough.
- 8
Using a tablespoon, scoop about 2 tablespoons of dough, roll it into a ball, and place it on a parchment-lined baking tray.
- 9
Chill the scooped cookies in the refrigerator for at least 1 hour.
- 10
Preheat the oven to 162°C (325°F).
- 11
Arrange the chilled cookies on parchment-lined baking trays, leaving about 3 inches between each cookie.
- 12
Bake the cookies for 15-18 minutes, until they are browned around the edges.
- 13
Allow the cookies to cool on the baking tray before transferring them to a wire rack.
Heads up — we had to guess a little:
- The baking temperature was inferred from the transcript where it mentions preheating to 355°F, which is approximately 162°C.
Credit where it's due: this recipe was transcribed from Oh Yum with Anna Olson's original video on YouTube. Follow them there — it's their dish.
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