I agree - I've used the NYT recipe with AP flour to rave reviews, so I keep it unfussy and stick with it. I use less chocolate than they recommend and chop it from the block so that it has little shavings throughout the dough. And I scoop it prior to chilling in the fridge to make it easier. I almost always have a bunch of frozen balls of this dough tucked away in the freezer so that I can sprinkle a couple with salt and pop them into the convection oven whenever I have a yearning for them. I will have to give the part shortening version a try - I like some crisp with my gooey :)

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