Hi PJ, First off, I love your blog. Second, I just baked the Jacques Torres recipe and found they were delicious. I baked the dough after 40 hours of refrigeration. They didn't quite look like yours, though they were thicker, chunkier, and beautifully browned. My only problem with the recipe is that it wasn't very chewy. I thought for sure given the thickness that they would be. Are they supposed to be chewy? Is the KA recipe chewy? Is there anything I can do to the Jacques Torres recipe to achieve maximum chewiness? Maybe I overbaked them by a minute or so. Rod, try pulling them out of the oven while the tops are still very pale; they'll be brown around the edges, but pale in the center. The edges will be crisp, but the centers will be chewy. I assume you were making the big, 5"cookies? If not, bake till they're set, but a pale blonde all over; they'll continue to bake a little bit once they come out of the oven. These aren't really designed to be a chewy cookie, but you can make them softer by under-baking a little... Good luck- PJH

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