I read the NYTimes article, but I didn't like the recipe -- using 2 types of flour and fancy expensive (I guessed) chips. I went to my favorite chocolate chip recipe from a community cookbook. This recipe calls for 1 stick of butter, 1 stick of margarine AND a cup of oil. It includes instant oatmeal and cornflakes! I doubled the recipe to have an ample amount for freezing and giving -- so I used about half whole wheat and half all purpose flours. I allowed the dough to sit -- and definitely used the salt. I loved how the salt made the cookies taste. I mxed the dough on Friday, made a small batch late Saturday, then made the rest Monday morning. Quite a difference in the dryness of the dough. On Monday the dough did not want to stick together, but the final results were quite fine.

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