I am in the middle of making chocolate chip cookies so your article caught my eye. My 5 lessons: 1. You can make decent chocolate chip cookies both gluten AND egg free. 2. The brand of chips hardly matters, they all melt the same. 3. The dough is tempting but always gives me a tummy ache. 4. You don't need to use the whole bag, that's just a marketing ploy! Save a few chips for snacking, ice cream, or top off with peanut butter on a sliced apple. 5. Prospective home buyers love the smell of freshly baked chocolate chip cookies!