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The Search For The Best Chocolate Chip Cookie Recipe

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

The Best Chocolate Chip Cookies | Take Two Tapas | #ChocolateChipCookies #ChocolateChip #Cookies

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.

These chocolate chip cookies are the chewiest cookies you have ever tasted! | Take Two Tapas | #ChocolateChipCookies #ChocolateChip #Cookies
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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.

The Best Chocolate Chip Cookie Recipe | Take Two Tapas | #ChocolateChipCookies #ChocolateChip #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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The Best Chocolate Chip Cookies stacked and tied with white ribbon

Best Chocolate Chip Cookie

Yield: 30 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This chocolate chip cookie dough recipe makes the chewiest, moistest, cookies you ever put in your mouth!


  • 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.)


  1. 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.
  2. Mix together until they form a loose paste.
  3. Add egg, egg yolk, milk, and vanilla.
  4. Mix just until incorporated.
  5. In another bowl, mix together the dry ingredients minus the chips.
  6. 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.
  7. 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*.
  8. 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.
  9. 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.
  10. The cookies will keep at room temperature for 4 days.
  11. 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: 193Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 159mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 3g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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*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!

The Best Chocolate Chip Cookies | Take Two Tapas
These silicone ice cube trays have lots of uses besides making ice cubes. My favorite is portioning cookie dough!
The Best Chocolate Chip Cookies | Take Two Tapas
Perfectly portioned cookie dough bakes evenly in the oven!


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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Saturday 18th of August 2018

Wish I could give these 10 stars! I HAD to make them after seeing this recipe and they are AMAZING!

za. rizik

Saturday 9th of June 2018

These looks so yummy, . Thank you for sharing!! I needed something to make with the kids this weekend. These look perfect


Monday 26th of March 2018

This truly does look like the perfect chocolate chip cookie recipe! Yum!


Monday 26th of March 2018

Mmm chocolate chips.... I love these timeless cookies, they are the best!

Michele Phillips

Monday 26th of March 2018

These cookies sound perfect! The edges look lightly crunchy, and the middles soft and chewy, and I love the portioning method you've come up with!

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