Bigfoot...the Loch Ness Monster...the abominable snowman...elusive, mysterious, studied and seeked by people all over the world. Let me add one to the list: the perfect chocolate chip cookie. Srsly. A chocolate chip cookie is NOT just a chocolate chip cookie - there are a lot of variables at play here. Do you prefer them thin and crispy? Or thick and chewy? Soft? Big chunks of dark chocolate, or semisweet chips? Nuts or no nuts? The variations are endless - and I've tried many of them. A favorite in our house has been the NYT ultimate chocolate chip cookie - good stuff. Like, really, really good stuff. BUT - possibly not the pinnacle of chocolate chip cookie-ness. Well maybe pretty damn close - but hey, there's always room for improvement, right? I came across these chocolate chip and chunk cookies from Averie Cooks, and decided to give them a go. No particular reason, no special event or celebration - when you need a chocolate chip cookie, you just need a chocolate chip cookie, you know? The one drawback to the NYT recipe is the lag time while you wait for the dough to chill - you need to wait an entire 24 hours from when the dough is mixed to when you form them into cookies and bake them. !!!! I don't have 24 hours! I need a cookie NOW! Averie's recipe does require refrigeration before baking - but only 30 minutes. That's just enough time to clean up the kitchen, preheat the oven, and prep your baking sheets - perfect. They also have a "secret" ingredient - cornstarch. Apparently cornstarch creates a soft, thick, chewy cookie - hey, I'm game. My favorite ice cream recipe uses cornstarch, so why not a cookie recipe? Lemme tell you - these babies are gooood. I made a few tiny changes - namely to make the cookies smaller and to add a sprinkle of fleur de sel on top (because again - why not?!) - but they're delicious just the way they are. If you like your cookies soft and chewy, MAKE THESE. You will not be sorry - as the The Mr. would say, "These cookies are serious business." And they are.