Of course, it sounds as though you should be posting YOUR recipe, if only you could. Futzing around in compensation for error may be the secret to more great food than any of us like to imagine.

I made the chocolate chip cookies last week for Boy Twin’s birthday. He liked them . . . a LOT . . . but I purely fell in love with them. I’m not even a fan of chocolate, and I still thought they were the best cookies I’ve ever baked.

I did mess up a little. I printed both the New York Times recipe and yours, and somehow I got them a little tangled up. (That’s what I get for mixing cookie dough at 1:00 a.m.) I was able to revert to your recipe, but only after adding the huge amount of salt the NY recipe called for. The dough tasted like salt, and more salt . . . so I added more flour and butter and just generally futzed around with it until it was better. Now, of course, I couldn’t possibly reproduce exactly what I did, but whatever it was, it was GREAT!

Actually, I think I ended up with pretty much your recipe, though perhaps rather more of it than your recipe makes.

The cocoa nibs are the key, honestly. They improve the texture far more than I thought they could.

Anyway, thanks a million for a real winner. I’m making them next week, too, to take to East Texas. I expect the family will deify me.