Have you perfected the art of the perfect chocolate chip cookie? As a mom, sometimes I have kind of thought of that as a must-have for the awesome mother of the year award. I have never felt like I am the most awesome cookie maker, but I am always trying to learn new little tips and tricks to make THE best chocolate chip cookies ever! Out of all the chocolate chip cookie recipes I have tried over the years, the one I always go back to all the time is the classic Nestle Tollhouse recipe on the back of the bag.

No matter how many different recipes I try from Pinterest, they have never beaten these out and become THE ONE. They are really great, being nice and chewy on the inside, with a slight crisp to the outside, just how I like them!

One chocolate chip cookie tip I came across a few weeks ago that just blew my mind was this: you bake a chocolate chip cookie inside a chocolate chip cookie! Say whaaaat?

Yep, you heard that right. Here's how:

Make up your dough (you can use any recipe- I used the Nestle recipe to test these out) and place 16 teaspoon-sized scoops of cookie dough on a parchment-lined cookie sheet. This will not use all of the cookie dough. Wet your finger with a little water and press the dough balls down to make them flat-this will make them more crispy.

Bake for 9-11 minutes or until cookies are browned but not burnt. Cool cookies on cooling rack.

Break cooled cookies into small pieces and mix them into the remaining cookies. Scoop a dozen large scoops (about 3 tablespoons-about the size of most ice cream scoops) of cookie dough onto parchment-line cookie sheets 2 inches apart.

Bake for about 13 minutes or until cookies are lightly browned.

Eat as soon as they are cool enough to handle. These are particularly good right out of the oven because the difference between the soft and crunchy parts is more prominent when the cookies are hot. The author of the recipe says they are great cool too, but she highly suggests heating them up in the microwave for 10 seconds before eating them if they have cooled already.

Well there you have it! I really am convinced that no matter what your chocolate chip cookie preferences are, whether you like really chewy, soft cookies, or a more flat and crunchy cookie, this gives you the best of both worlds in one cookie! I think everyone will really love these! It might not become your go-to that you use every time, but it is really fun to try a little spinoff of a traditional chocolate chip cookie. Especially when they are hot out of the oven. Mmmmmm! :)

Chocolate Chip Cookie In a Cookie

Yield: 12 large cookies

Ingredients

1 cup + 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1/4 cup + 2 tablespoons sugar

1/4 cup + 2 tablespoons brown sugar

1/2 teaspoon vanilla

1 large egg

1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 375 F.

2. In a small bowl, mix flour, baking soda, and salt.

3. In a medium-sized bowl, beat butter, sugar, brown sugar, and vanilla.

4. Mix the egg into the sugar mixture.

5. Mix in the flour mixture until just combined.

6. Stir in chocolate chips.

7. Place 16 teaspoon-sized scoops of cookie dough on a parchment-lined cookie sheet. This will not use all of the batter. Wet your finger with a little water and press the dough balls down to make them flat - this will make them more crispy.

8. Bake for 9-11 minutes or until cookies are browned but not burnt.

9. Cool cookies on cooling rack.

10. Break cooled cookies into small pieces and mix them into the remaining cookie dough. Resist the urge to eat the cookies. OK, maybe you can have a few crumbs.

11. Scoop a dozen large scoops (about 3 tablespoons - about the size of most ice cream scoops) of cookie dough onto parchment-lined cookie sheets 2 inches apart.

12. Bake for about 13 minutes or until cookies are lightly browned.

13. Eat as soon as they are cool enough to handle. These are particularly good right out of the oven because the difference between the soft and crunchy parts is more prominent when the cookies are hot. They are great cool, too, but I highly suggest popping cooled cookies in the microwave for 10 seconds before eating.

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