I just baked the KA chocolate chip cookie recipe. I tried the NY Times one, but I think I like the KA recipe better. But what might have made the difference is that I left the dough in the refrigerator for a whopping 5 going on 6 days. The cookies had the right balance of chew and crunch (The KA Bakers companion recipe, which I like, has sort of an artificial gummy/chewy texture in my opinion) and the flavor was amazing. The caramel-like sweetness was fantastic. I ate the whole batch myself in a couple days. And the color was gorgeous. So it's settled for me, make cookie dough and keep it in the refrigerator for a while before baking. And don't forget to salt them. That makes so much of a difference. Thanks, KA, for the best chocolate chip cookie in the world! Rod, you just made my day - no higher praise than that! Thanks for your kind words... PJH

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