I saw this yesterday and knew I had to try it; I'm sure home bakers everywhere are experimenting as I type! Thanks for the analysis and the comparisons between the K.A. recipe and the Times'; it convinced me to start off by just chilling the dough and adding salt on top to my favorite recipe, rather than buying cake flour and bread flour (I wonder why those two?) and large bittersweet discs. Could you briefly tell me why the K.A. chocolate chip cookie recipe calls for a little vinegar? Thank you! Ah, two comments in a row about vinegar... I believe it reacts with the baking soda to give it a boost, and thus lighten the cookies just a tad, making them crunchier rather than stiff/hard. (That's my theory and I'm sticking with it!) - Good luck - PJH

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