This chocolate chip cookie recipe comes from The Essential New York Times Cookbook and uses techniques developed by Jacques Torres. The unique thing about this recipe is that the cookie dough needs to rest in the fridge for at least 24 hours or ideally 36 hours. This "aging" of the dough is what's supposed to develop the flavour and create crisp-edged cookies with chewy middles.
Unfortunately, this recipe was just ok for me. The taste was good and I liked the sprinkling of salt on the top, but the cookies ended up too cakey for my liking. Plus, I need that crisp outer edge and these just didn't have that (even though the recipe said they would).