Serious Eats - seriouseats.com

Must be mint (and green. I know it's food coloring, but white mint ice cream throws my mind off) chocolate chip with DARK CHOCOLATe (not milk) shavings. Not chips. I'm quite particular. Edy's is about the only one that makes it this way. Oh, and their French Espresso Chip.. so yummy.

There's a lot of sympathy here, which is great, but also consider that many of these "lifers" or professional waiters make upwards of $150,000 per year. The entry-level financial analyst makes less than half that, and even though that occupation allows sick days, they're often still at home, crummily hung over a computer screen doing some sort of mental labor.

In my cockamamie household, we were a nuclear family of five, sheltered from the absurdities of the outside world, such as logic and standardization. So baking lessons with the somewhat square and vanilla Betty Crocker always went awry. Firstly, cups in my household were not the 8 fluid oz cups or measuring cups. A "cup" was simply understood whatever mug I used to drink out of. Unbeknownst to my 11-year-old, lanky, awkward self, this is not what Ms. Crocker or General Mills meant. So one MUG of vegetable oil would go into my brownies, and that mug would always vary in size, shape, color, and holiday theme. Time after time, I would create "brownies" oven-deep-fried in its own oil floating in an oil moat in the pan. It was savage. That is until my 12th birthday. My three closest friends, Jason, Shelley and Jessie barged into my cupless bubble and presented me with Nick Malgieri's book (Chocolate:From Simple Cookies to Extravagant Showstopper) for my birthday. I was not a doomed baker at the tender age of 12 anymore, and now a decade later, I'm still avid baker due to Mr. Malgieri and my three buddies who I still bake for.