When it comes time to bake cookies, if I'm cooking just one batch — sometimes I bake many batches of many kinds of cookies — but if it's just a batch. I go for the chocolate chip cookies for two reasons: first, chocolate chip cookies are almost universally famous; when there is a plate of chocolate chip cookies in the kitchen, just about everyone who comes in the door takes one. Second, the recipe is on back of every bag of chocolate chips, and the Nestle's recipe is essentially foolproof — I've seen eight-year-olds — not that eight-year-olds are fools — but I've seen them use the Nestle recipe and turn out flawless plates of delicious cookies. So for me, when it's one kind of cookie, it's chocolate chip because it's accessible and easy. That said, some "tweaks" to the Nestle recipe — and other similar recipes. Often, when I'm feeling too lazy to drop the cookies, I'll turn out the batter on a half sheet and make bar cookies. When I do that, I add about a half cup more flour to better stabilize the finished product. When I drop the cookies, I take a cue from the commercial cookie dough hawkers: I roll the dough and refrigerate overnight. Divide the dough you make with the standard recipe into two parts, (four if you double the recipe, and so on), and shape into rolls of about two inches in diameter. Then, when you get ready to bake the cookies, you can simply cut the roll into slices for big cookies or slice and then cut the slices into quarters or thirds for smaller cookies. Because the dough is cold when you put it into the oven, it does not melt so much, so the cookies hold their shape better, and the bottoms are less likely to scorch. So that's what I know about cookies — more or less. Enjoy!