I made the NY Times cookies this week, and hyperbole notwithstanding, these have got to be the best chocolate chip cookies EVER. I didn't make the super large size, since I get a little sick on a cookie that big (and Marion Nestlé, in a letter to the times, made the point that they're 500 calories apiece at that size...). But I did use high-quality dark chocolate disks, and I think they made a huge difference. I might not spend $15 a pound at Whole Foods for Valrhona chocolate disks, but I would spend $5 or $6 a pound for Jacques Torres' very good 60% disks purchased at his website or store, or even $8 for his 70% disks. I used a combination of Guittard Onyx 72% disks, purchased the last time I was at King Arthur, some Ghiradelli 60% chips and some regular Ghiradelli semi-sweet chips. Outstanding. To use a King Arthurian metaphor, I really think this is the chocolate chip cookie recipe grail.

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