I won't lie. I think I've probably baked every chocolate chip cookie recipe claiming to be the "best." As a teenager I think I made the classic Nestle Tollhouse recipe so often I had it memorized for many years. Sadly as an adult you begin to realize the chocolate chip/dough ratio is so poor no matter how many chocolate chips you add in. More recently my go-to was the NY Times recipe which uses cake flour and bread flour rather than all-purpose flour. But it has a wait time which is often really hard to abide by when it comes to baking. Eating the dough is rather tempting when it's just sitting there for an extended period of time. Then I moved on to a sea salt chocolate chip recipe I adapted from somewhere else, and made it so much people grew tired of it.

One of my favorite deserts is a classic chocolate chip cookie. If it's warm even better. I think I've made every recipe for chocolate chip cookies. I have the Toll House recipe memorized. I've tried what the New York Times claims is the best recipe of all time. I've learned nearly every tip and trick to making the best cookies ever. I've even made up my own recipes. I guess I'm a little...obsessed; so naturally when the cookies from the Vanilla Bean Baking Book kept popping up on my Instagram feed I knew I had to give them a try.