As the “mother” of all four chocolate chip (and chunk) recipes, it’s difficult to choose a favorite! In Baking Style: Art, Craft, Recipes, my goal was to annotate diary entries with recipes that, historically, have a story attached to them. Each of the four recipes reflects a different sort of baking experience. The recipe for my melting for chocolate chip cookies (page 474) is, perhaps, the most traditional, with a balance of granulated sugar and light brown sugar. A caramelly version can be found in when chocolate chip cookies go butterscotch (page 475). The batch of cookies containing pools of bittersweet chocolate, the melty, lush: empowered-with-bittersweet chocolate (page 476), takes the classic flavor to a new level. In the packed-with-chips department, wild ones (page 477) could possibly be my favorite, for the cookies combine chewy centers with crispy edges. The recipe for wild ones was praised in Publishers Weekly on October 17 and can be found here.