First let me say how much i LOVE King Arthur! I baked these cookies last night and thought, I HAVE to post my questions on Bakers Banter....and when I pulled it up this morning, here you were! You had already answered most of my questions. The first of which, why the two flours? Since the bread flour is higher in protein than all purpose and the cake flour less, don't they cancel each other out? I have to weigh in on the salt. I did half the batch with and half without. We most preferred without. Now I may have had too heavy a hand....I caution you all...very sparingly! I also made them with the #30 scoop from the catalogue. They weighed about 1 1/2 ounces and believe me, these cookies were plenty big enough. And by the way, don't tell anybody, but I didn't straighten out the chips (Ghiardelli bittersweet), but nobody noticed. I am going to try your recipe next. Thank you for a great site!

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