Chewy Chocolate Chip Cookies

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.  

arrowroot powder in bowl

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 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. Feel free to use either in this cookie recipe! 

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

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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. These chewy chocolate chip cookies are perfect with a tall glass of milk.
The key to chewy chocolate chip cookies? Dark brown sugar and a small addition of arrowroot powder or cornstarch.


  • 4 oz (8 tablespoons; 115g) unsalted butter softened
  • ¾ cup packed dark brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons pure vanilla extract
  • cups unbleached all-purpose flour
  • teaspoons arrowroot powder or 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup old-fashioned rolled oats
  • 1 cup semisweet mini chocolate chips


  • Preheat oven to 350°F (175°C) with a rack in the center position. Line a half sheet pan with parchment paper (or Silpat).
  • In a large bowl, cream the softened butter and sugars with a hand-held mixer until creamy and fluffy. Add egg and vanilla, mixing until smooth.
  • In separate bowl, whisk together flour, baking soda, arrowroot powder (or cornstarch), and salt. Over low speed, slowly add the flour mixture to the bowl and mix until just absorbed. Stir in the oats and mini chocolate chips.
  • Drop the batter in large spoonfuls (roughly 1 tablespoon in size) onto the lined sheet pan, setting them apart by several inches. Press down the cookie dough rounds lightly with your fingertips. Bake for 8 to 10 minutes or until lightly browned on edges. Set pan on a rack and allow the cookies to cool on the pan for 5 to 10 minutes, then use a spatula to transfer them onto a rack to cool completely.
Serving: 1serving, Calories: 173kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 159mg, Fiber: 1g, Sugar: 13g