I like the NYT cookies very much but it seems to me that the method could be improved upon. I had to let the chilled dough soften a bit as it could not be scooped when so cold. I used the very expensive Guittard (74%) chocolate discs and, while wonderful, there was waaaaaay too much chocolate and it overwhelmed the cookie. Next time, a very good - smaller - chip will be used. I baked the cookies smaller than the recipe and reduced the baking time. A 5 incher is overkill and a bit nauseating! The salt was a nice touch. It seems that all purpose flour would do just as well. Key to me was the better chocolate than I am used to buying. By the way, I froze half the dough - already formed into balls - and baked them today. Just as good!

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