Last updated on November 1st, 2019 at 03:54 pm
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.
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and funny stories. For my entire disclosure policy click here.
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!
This Chocolate Chip Cookie will quickly become your favorite cookie and will be hard to keep around for any length of time!
- 2 sticks melted butter
- 1 1/2 cups light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons milk (I use skim but you can use whole if you prefer)
- 1 teaspoon vanilla extract
- 2 1/4 cups bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups chocolate chunks (I like the chunks better because they hold their shape better and they are bigger, but regular chips will do.)
- Heat oven to 375F. In a stand mixer, fitted with the paddle attachment (hand mixer is okay but mine struggles toward the end), add butter and sugar.
- Mix together until they form a loose paste.
- Add egg, egg yolk, milk, and vanilla.
- Mix just until incorporated.
- In another bowl, mix together the dry ingredients minus the chips.
- Add to the butter and sugar bowl and stir until incorporated. Do not over mix or the cookies will be tough. Add the chips and mix just until they are spread evenly throughout. Sometimes I do this step by hand.
- Dough will be runny at this point because of the melted butter. If you were to bake these now they will turn into flat, crunchy cookies, so I chill the dough overnight*.
- When ready to prepare, portion into 1 1/2 inch balls and bake on preheated, parchment lined baking sheet for 11 minutes or until edges start to brown.
- Pull the cookies out of the oven and let them remain on the sheet for another 10 minutes. Remove to cooling rack until ready to eat or store in an airtight container.
- The cookies will keep at room temperature for 4 days.
- The dough will keep in the refrigerator for 1 month or in the freezer for 3 months.
*If you like this recipe, leave me a comment and rate it with some stars!! Thank you!
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 193 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 37mg Sodium: 159mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 15g Sugar Alcohols: 0g Protein: 3g
*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.
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.