BY EAGRANIE YUH PHOTOS BY BARBARA CAMERON H ERE’S HOW MOST CHOCOLATE CHIP COOKIE RECIPES GO: In a mixing bowl, cream sugar and butter until light and ﬂ uﬀ y. Dribble in eggs and vanilla. In a separate bowl, combine ﬂ our, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients, then sprinkle in chocolate chips, and stir just to combine. Drop identical dollops of cookie dough onto a baking sheet, leaving gaps between neighbours. Bake into perfectly golden-brown cookies, evenly studded with chocolate chips. Here’s my mom's method for making cookies: In a saucepan, melt mar-garine and sugar. Crack in an egg, and stir furiously to minimize scram-bling. Dump in a mixture of whole wheat ﬂ our, baking powder, baking soda, and salt. Toss in a few handfuls of miniature carob chips, then mix roughly until the batter comes together. Slap the batter onto an ungreased cookie sheet, glossing over instructions like “place the cookies two inches apart,” and bake one enormous frankencookie that covers the entire pan. Snap oﬀ the blackened edges, and divide it into rough squares.