This chocolate chip cookie is the chewiest cookie you have ever tasted!  Made with brown sugar and melted butter, they are perfectly chewy!

Not long after Brooks and I were married, I came to the realization that I was not as good a cook as I thought I was.

Meal after meal was a tiresome offering of uninteresting food that ended up being a shadow of what I had originally set out to make. The few recipes that I did have in my repertoire were pedestrian and utterly forgettable.

Having spent a few of my formative years in my parent’s restaurant, I thought myself better prepared to provide a tasty and stimulating meal for my spouse. Feeling utterly ashamed and defeated, I started collecting cookbooks at an alarming rate, hoping to bring me out of “dullsville.”

I guess you can say it turned into a bit of a problem when I was acquiring three or four a month (those darn book clubs sucked me in!)  I cherished each and everyone, but my favorites were the ones that displayed fanciful desserts on the cover and promises of pastry chef quality recipes inside.

If anything could lift my housewife status out of the abyss at the next bake sale, it was those. I decided to try the much loved and often reproduced chocolate chip cookie as my first experiment.

If the ones that come from a tube in the refrigerator section can taste good, surely I can create one from scratch that could blow those mass-produced treats out of the water.

Needless to say, my early attempts were so-so and this poor showing of a seemingly easy recipe fanned my flames of inadequacy. I just had to make the best cookie recipe or be labeled as an utter domestic failure.

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I scanned every baking book I owned looking for tips and watched every show out there I could find before true insight came one afternoon while watching Alton Brown’s Good Eats. His ability to break down the basics into easily understandable science demonstrations and explanations is unrivaled!

Being that I have a degree in Biology, the science aspect made everything click into place. Armed with the fundamental knowledge needed to modify and build a cookie recipe to my liking, and hopefully make those around me green with envy, I quickly took to the basic cookie recipe and started methodically changing one ingredient at a time.

A few years (8 to be exact), and hundreds of pounds of ingredients later, I finally had a recipe that I felt rivaled any that I had ever tasted. My creation had just the right combination of chewiness and chocolate that I crave without being overly sweet.

Thankfully, my family felt the same and have since gobbled up dozen after dozen of them.

I have started bringing frozen logs of dough, delicately wrapped with love, to family gatherings so they can enjoy them once they return home. I hope that you will enjoy this recipe for the best chocolate chip cookie as much as my family does and make other wives you know eager to discover your secret!

I have applied this same technique to my White Chocolate Macadamia Nut and Dark Chocolate Coconut Cookies.

This Chocolate Chip Cookie will quickly become your favorite cookie and will be hard to keep around for any length of time!

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MORE EASY SNACKS

• cookie fries
• almond joy rice krispie treats
• butterscotch pretzel cookies
• chocolate frosted sugar cookie bars
• almond shortbread cookies
• pizookie

*In the past, I left the dough in the bowl to chill, but it made it impossible to scoop out when time to bake as the dough is very hard. I have overcome this by apportioning my cookie dough out while the dough is runny and then refrigerating. My method of choice is a silicone ice cube tray that I found on Amazon for $14.99 per 2 pack, but you can find them in just about any kitchen store. Just be sure to spray them with non-stick spray before pouring the dough in them. My kids like the fact that they can grab a quick square of chocolate chip cookie dough to nibble when the mood strikes. Hot oven not required!

 

This batch of dough makes 30 ice cube sized cookies which conveniently fills my two trays.  The cookies are not tapas size but you can cut the cubes in half to make smaller bites.  Just adjust the cooking time accordingly.

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