Your cookies look good. I've been trying lots of different chocolate chip cookie recipes and having FUN with it. Will have to try yours, too. BUT I did just make the NY Times one from the article and they just might be the best CCC I've had yet. They are SO good. I'm interested to see if ANY recipe where the dough is chilled for a good length of time helps it look and taste better. I'm sold after making this Jacques copycat. I've made the other Jacques Secret recipe before, too, the one with pastry flour. This new one is great. I'll have to try it with all-purpose flour and see if it comes out the same. I buy bread and cake flour already, so it's not that big of deal to me and helps me use it up. I have recently switched to using only unbleached flour, do you think it has much of a difference from all-purpose. I mean, I know one is bleached and one isn't, but does it change the baked good? Just wondering. Thanks for your take on the NY Times article and your demo. I love reading anything chocolate chip cookie related! Hi Katrina, We definitely prefer unbleached all purpose flour. We prefer the flavor, and like knowing that we aren't ingesting unnecessary chemicals. We hear from customers every day who discover that our unbleached flour makes their good baking even better! MaryJane @ The Baker's Hotline

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