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Nestlé is so over chocolate chips, moves on to mix-ins Aimee Levitt © Photo: Aimee Levitt Morsels & More mixed in and baked In my humble opinion as a food writer, there is no finer cookie, especially for making at home, than chocolate chip. I am stating this opinion on the internet, so I’m sure someone will find it controversial, but let’s look at the evidence: is there any other cookie that has been fiddled with so many times by bakers in search of perfection? You can make a chocolate chip cookie with two different types of flour. You can rest it in the refrigerator overnight. You can brown the butter. You can scoop out cookies that are roughly the size of hockey pucks. You can taste and rank to your heart’s content but really, as long as it’s baked well, there is no such thing as a bad chocolate chip cookie (as long as you leave out walnuts, because those spoil everything).

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