I am so late in posting these it's not even funny. The cookies, posted in the NY Times and on blogs everywhere, are truly the best chocolate chip cookies I've ever had. They will be the only ones I ever make. The recipe calls for an overnight rest or an up to 36 hour rest which allows for a deep, developed, caramelly flavor. Although the highest in fat and sugar that I've seen in a while, the batch can yield lots of cookies to reduce the guilt factor. But who can reject a chocolate chip cookie anyway? These are sooo soft and remarkably chewy. They are also great cookies for ice cream sandwiches. I've tried it and let me say that especially in the dead hot Israeli summer they were winners. But if the dough never makes it to the oven, that's ok too-- the cookie dough is sublime all on its own. I wont post the recipe here because it can be found all around the blogosphere-- but do try these out if you havent already! Ive been afraid to try adding fleur de sel but will probably try it soon on a few individual cookies. Following is a step by step picture guide-- with the recipe in front of you, it's pretty self explanatory.