I’m on a quest to make the perfect chocolate chip cookie.

Aren’t we all?

Or maybe we’re all on the quest to find our perfect chocolate chip cookie. My perfect chocolate chip cookie might not be the same as your perfect chocolate chip cookie.

I’m squirming as I type this. My face is scrunching up at the thought of this but I know this is the truth.

Some people love thin, crunchy chocolate chip cookies. Some people, not me.

If people didn’t love thin, crunchy chocolate chip cookies then Tate’s would not be a thing at all. And I have had Tate’s. I get it. Well, I kind of get it because I know they’re tasty but they are not my dream chocolate chip cookie.

This is like knowing someone is objectively attractive. There are lots different types of attractive people out there but it doesn’t mean I’m attracted to them. But I can agree that yes, fine, that is attractive and I can see and understand why, but it isn’t my why and it doesn’t do much for me.

Anyway, my perfect chocolate chip cookie. Okay so to start, it is not thin and crispy.

But it’s not super thick and cake-like either.

It’s a little raw and gooey inside. There’s a lot of really good chocolate on the darker side of the cocoa percentage spectrum, but the chocolate isn’t overwhelming. There’s a lot of semi-raw, undercooked cookie dough that stays delicious for days.

The outside is a pretty golden color. They haven’t spread a ton. I imagine they look fairly tall just out of the oven but then deflate into a pool of undercooked dough and pools of darker-ish chocolate.

If you eat them too soon they’ll collapse in the middle. They’ll still be delicious but it will be a big melty mess. But if you wait until they’re cooled, they’re this kind of cookie-dough cookie, and if you can restrain yourself you can slowly pull it apart into tiny bites to savor.

OOF! Did I convert any of you thin crispies out there yet?

So on my quest to do this I’ve decided whatever I try with the recipe, I will also do an opposite version. If I do more brown sugar in one, I will do more white sugar in another. Etc.

I’m not trying to reinvent anything here with my testing, lots of people have done and do this. I’m trying to find my own perfect chocolate chip cookie ingredient ratios. And I’m assuming by doing an opposite recipe I’ll come up with someone else’s perfect chocolate chip cookie. I wonder if it will come out super thin and crispy or more cake-like.

I’m concerned about how many rounds of testing I may have to do because I cannot possibly have loads and loads of chocolate chip cookie dough sitting in my freezer. And if I don’t love it, I don’t love giving it to other people. Buuuuut, I can find out what other people like/don’t like.

And chances are, if you make chocolate chip cookies, most people will find them objectively attractive tasty in their own way.

Keep it disco!