Me, too.
It is not.
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Have you tried the Culture Espresso cookie mentioned upthread? It walks the line perfectly: crispy on the outside, chewy in the middle, without seeming at all raw/underbaked. Really exceptional cookie. I couldn’t tell you how they do it; mine never quite balance out that well. But I know it’s possible!
I look forward to seeing the photos of your cookies and the other contenders.
Also photos of me passed out from sugar shock.
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looks like everybody was banging their pans like mad to get the creases, and went for tender/chewy rather than crisp..
Whoa. That is…a quest.
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Who is going to get her book? to know all the results?
Oh cool I thought i was too late!
My son made the best cc cookies anyone in my family has ever tasted… simply by failing to read the method steps in advance.
He followed the ingredients list, dumping all of them together into a big bowl. Then he read the method instructions and asked a sister, “Uh-oh, what do I do now??”.
She said something about not being able to un-cut a rope, and told him to just mix and see what happened. Took a lot of elbow grease but he eventually got everything mostly homogenized and spooned them out onto a baking sheet, baking as directed.
The texture was amazing - chewy and crispy all at the same time. And unexpectedly to me, the flavor was different in a way I can’t explain, but everyone loved.
We haven’t done it since, so maybe it was a total fluke, but if you’ve got the time (and elbow grease) to spare it might be something special.
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What recipe did he use, though?
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Whoops! Recipe was the standard back of the Tollhouse bag. He’s too lazy to bust up better chocolates like his sisters do.
Our second favorite chocolate chip is Chang’s Chunky Lola, but with coconuts and pecans, I gather you can’t go there for the contest.
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No! Very strict rules! 
The Chipits recipe, on the back of Chipits chocolate chips, that is the Canadian equivalent of the American Tollhouse recipe, is always good.
I think your son is choosing to not mess with a Classic. I don’t think the Classic is necessarily lesser than newer recipes that get more attention.
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The Charitable Interpretation!
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haha
We have this kind of discussion around Caesar salad, with my uncle taking shortcuts and my cousin taking unnecessarily long routes to the Caesar salad.
As I get older, I’m happier if I grade and rank less, and find joy in more variations of food and drinks I like.
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I like the Tara O’brady chocolate chip cookies: I tend to let the dough age at least overnight
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I really like the chocolate chip cookies from the Bouchon Bakery book https://stripedspatula.com/bouchon-chocolate-chunk-cookies/
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Before or after mixing in the chips? Making this today.
After. You can portion out the dough and refrigerate the dough balls overnight, so you don’t need to let the dough soften after chilling. A rest lets the flour hydrate and improves the flavor.
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TIL that Crisco goes bad.
All butter it is!
