If I go to a bakery and there is a chocolate chip cookie available, I must try it. It is my duty, and I will not fail. As such, I have eaten many chocolate chip cookies, and friends, they come in so many textures, densities, flavor profiles, shapes, and sizes that it’s strange they are all supposedly the same kind of cookie. I have tasted cakey versions, crispy versions, versions that are more chocolate than cookie, kinds with huge flecks of salt on top and ones made with half white and half whole wheat flour.

Through this very meticulous, science-based cookie eating research, I have come to a conclusion as to what is the best kind of chocolate chip cookie. According to me, a professional, a chewy chocolate chip cookie is best. The edges should be crispy, but give way easily to a center that is just set. The cookie itself should taste of toffee and golden butter, with generous pockets of melty bittersweet chocolate.