Almost everyone has a different idea of what the perfect chocolate chip cookie tastes like. Gooey, crispy, thick, thin, extra chocolaty, not too chocolaty, and on and on. Well, my favorite kind of chocolate chip cookie is very chocolaty. But not big chunks of chocolate, little pieces disbursed in every bite. And it is firm enough to dip into a glass of milk without breaking apart. But soft enough to just melt in my mouth. I have been on a quest to find the ultimate chocolate chip recipe. I never thought I would. Which is why my November list included making some chocolate chip cookies.

We had dinner at our friend’s house the other night, and she brought out some homemade chocolate chip cookies. I stared at them for a good 15 minutes saying, “no, I am not going to have dessert until Thanksgiving.” I couldn’t take it any longer. I caved. And my little piece turned into taking a whole cookie. And then another. They were so good. Lauren gave me the recipe. It is her mother in laws recipe. I was so excited to make them this weekend.

Last night as I pulled them out of the oven I gasped, “Jon, I think I finally made the perfect chocolate chip cookie.” And as I let them cool they became even more perfect. The day after we ate more of them. And Jon said, “these still taste so good the day after too.” To which I said, “I will never make another chocolate chip again. These are the ones!”

We decided that the trick for these is to use mini chocolate chips. That way you get little pieces of chocolate in every bite. You can use regular size chips or chunks, but the cookie will have a different texture.

Makes a little over 2 dozen (depending on the size obviously)

3/4 cup butter
1 cup brown sugar
1/2 cup sugar
1 egg
1 1/2 ts vanilla
1 tsp baking soda
1/2 tsp kosher salt
1 cup mini chocolate chips (semi sweet or milk chocolate)
2 cups flour

Preheat the oven to 350 degrees

In a bowl with a paddle attachment, beat the butter and sugars for about 3 minutes.

Add the egg and vanillas

Mix in remaining ingredients (some recipes sift them together. I didn’t this time, and they still turned out perfect.)

Use a small ice cream scoop and scoop them onto an ungreased cookie sheet. Don’t flatten, they will flatten perfectly while baking.

Cook for 10-11 minutes, no longer! They might seem like they need to brown more, but don’t let them.

Cool on the cookie sheet for 5 minutes, then remove them and cool them on a wire rack. Store in an airtight container for up to 3 days. Or freeze them and save them for another time.