"If we had to strike all other chocolate chip cookies from the record and keep just one, it would be La Mercerie's. This cookie is thick but not too thick, gooey but still properly baked, with big discs of semi-sweet chocolate throughout. The middle is soft, the edges are crisp, and there’s a generous dusting of flaky salt on top. The Maillard reaction is really doing its work to make this cookie taste a little caramelized without relying too much on an abundance of sugar. It’s perfect." - carina finn koeppicus, neha talreja