The NY Times recipe.
The secrets: (1) cake flour + bread flour, and (2) letting the dough rest overnight before baking.
Because I don't want to eat cookies nonstop, I freeze most of them---and then just bake two or three when the need arises.
Oh, and don't forgot to put some sea salt on top just before you bake. I forgot. Still, these are quite good.
In other news, the forsythia is just coming out. And it's been sunny, or sunny-ish, for three days in a row. Perhaps The Long Winter has finally ended.