I don’t even recall how many failed attempts I’ve had in all my years of baking and searching for the “Ultimate Chewy Chocolate Chip Cookie.” I eventually—I am ashamed to admit this—bought store-bought baked cookies (always a great disappointment) or the Pillsbury or Tollhouse packages that you just pop in the oven. Folks, I am happy to say my search is over and this recipe is JUST.SO.DARN.DELISH. to not share it with the world…and *SHHH*, this stays between us “health nuts” and adults…I am using organic whole wheat flour! YES. Mwahahahahaha -insert purple smiley devil face emoji-.

INGREDIENTS

• 1 cup brown sugar
• 1 TSP sea salt
• 1/2 cup (one 4oz stick) unsalted butter ~ soft, room temperature (iIMPORTANT: NOT hot or melted)
• 1 large free range organic egg
• 1 TSP vanilla extract
• 1 1/4 cups organic whole wheat flour
• 1/2 TSP baking soda
• 1 1/2 cup (12oz) semi-sweet chocolate chips

INSTRUCTIONS

1. Leave the wrapped butter in a dish, at room temperature, for a few hours.
2. In a large bowl, whisk together sugar, salt, and soft butter, until you get a smooth light yellow paste.
3. Whisk in the egg and vanilla.
4. Sift in the flour and baking soda, then very gently fold the mixture with a spatula. Do not overmix the dough, as this will result in cakey cookies.
5. Fold in the chips and gently distribute evenly with a spatula. Cover with plastic wrap and refrigerate for 1 hour.
6. Preheat oven to 350ºF. Line a large baking sheet with parchment paper.
7. Scoop out 12 cookie dough balls and place them on parchment, allowing about 4″ between each cookie and 2″ from the edges.
8. Bake for about 12 minutes or until the edges start to turn light golden brown.
9. Allow to cool at least 10 minutes before serving with a nice tall glass of cold milk OR a cup of hot tea. ENJOY!