New York Times' Chocolate Chip Cookies

Rating

4.88 stars (148 reviews)

Keywords

cookies, easy, kids, super bowl, vegetarian, year round

Ingredients

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 1/2 sticks unsalted butter (at room temperature)
• 1 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs (at room temperature)
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate discs or Valrhona fèves (at least 60 percent cacao content)
• Sea salt

Categories

• Dessert

Cuisine

• American

Reviews

• Jamie on 2026-04-15 (5 stars):
  This is the best cookie I've ever made. The flavour's just out of this world. 10/10.
• Kajal on 2025-09-22 (5 stars):
  Vegan question...It's pretty easy to substitute butter with vegan butter, vegan chocolate, etc. But the most difficult thing to substitute is eggs. What do you recommend as the best egg substitute? I've used JUSTEGG (a good liquid substitute) before in other baking, and it works pretty well. Still, I want to achieve the perfect chewy, gooey texture in the middle and the perfect crust on the edges. Some people recommend Bob's Red Mill Egg Replacer, but I've never used it. I'm not a huge fan of using Flaxseed (usually not ground enough in my opinion) or applesauce. Also, a separate question: is there a way to make this with whole wheat flour? I've made this recipe with only AP flour before (if you don't have cake flour/bread flour), which still tastes good. The Cake & Bread Flour duo is obviously the best. But I was thinking of trying this recipe with a combination of Cake Flour & Whole Wheat Flour.
• lindsey on 2025-08-07 (5 stars):
  THANK YOU!!!!!!! WOW such a good recipe everybody loved them beyond and more 100/10, i weighed each cookie dough ball to be 55g and baked them for 15 mins and the results were beyond this world!!!!!!!!!! :-)
• Kian Mahini on 2025-01-20 (5 stars):
  I appreciate the use of weights/metric as measuring by volume can by infuriating imprecise. for example, I experimented with volume measurements vs mass on the livening agents and saw that there could be as much as a 30% difference. For flour, there was about a 5% difference. Seems small but could make a difference. In any case, I used your mass metrics here and the cookies came out exactly as I wanted them.
• Cole on 2024-04-02 (5 stars):
  Thanks for sharing this incredible recipe! Just made it for the first time for my college aged kids. Lots of rave reviews from them and their fellow students. One question: I have a request for a softer cookie overall in the final product - is there a way to achieve this with this recipe or would I need to find a different cookie recipe for this effect? Thanks for sharing so many amazing recipes with us!
• one on 2022-12-21 (5 stars):
  I am Korean and this cookie is very famous in Korea. I want to make these cookies. But in Korea, cup measurement is rarely used, and the type of measuring cup is different from this. This recipe has a cup measurement converted into grams, but I wonder if it's accurate. When you make these cookies, do you make them using the metric system? I am curious about the taste of these cookies and want to succeed in making them. Thank you for giving me a good recipe. and I'm sorry that my grammar might be strange because I'm not good at English.
• Hilary Mayes on 2022-08-30 (5 stars):
  During the pandemic, my mom and I set out to find the perfect chocolate chip cookie and did a taste off with this recipe, along with four others from well known cooking sites. These were our favorite! This is not your everyday chocolate chip cookie. They have really intense flavor and are a bit more time consuming, but so worth it. The bittersweet chocolate makes these feel more gourmet. The cookie itself is big and a really good chewy structure. I keep these on hand in the freezer. The dough is perfect to freeze and bake off as needed. A very impressive cookie!
• MN on 2022-05-13 (5 stars):
  Hi! I've made this recipe several times and they've always turned out perfectly. However, this most recent time the cookies came out much harder, which has never happened to me. I can think of a few reasons this might have happened so wanted to share and get your thoughts. - The butter was maybe too soft. I left them out on the counter to get to room temp, but my apartment is a bit warm so they were very soft by the time I made the dough. - Because the butter was so soft, perhaps I creamed and/or mixed for too long. - When I took them out of the oven, I left the sheets on top of the stove for probably 5 minutes before I transferred the cookies to cooling racks. The burners were not on, but I'm sure were a bit warm from the residual heat from the oven. Thank you!!
• Tim on 2022-03-10 (5 stars):
  Having moved on, I added 3/4 cup of Dutch cocoa to the original recipe. I found that waiting 3 days with the dough in the fridge and then portioning the dough and freezing the portions prior to baking gave me the best result. After baking at 350 for 11 minutes, I let the cookies cool in the pan for 6 minutes before moving to the rack. After cooling to room temp for 15 minutes. I then cooled in the fridge to set the chocolate chips. They go in a container with some bread that is isolated from them with a piece of plastic. Left to sit for 2 days on the counter they soften up perfectly. All this takes time. They are delicious right out of the oven though. Warm, soft with some chewiness, and gooey with chocolate and peanut butter chips. What a treat to eat and to share. Milk required. In love with and grateful for the recipe.
• Sue Vrabel on 2021-12-06 (5 stars):
  Hi David- I’ve been making this recipe since you published the original article. It’s fabulous though I do make the cookies a bit smaller so I have enough to share. They are still fabulous! I give away all the cookies I bake and this is the fav every year. I have a question or 2. I’d like to make these ahead and freeze the dough. I’m always short on fridge space so thought freezing could help me out. Do I rest it in the fridge for 36 hours first then freeze or do I freeze them right away? If I make the cookies before freezing do I thaw them before baking as I would have to do if I froze the dough in bulk? Is it ok to freeze with the chocolate in the dough or thaw the bulk dough and add the chocolate? I have baked for many years but have never frozen cookie dough so I feel like a novice. Thank you for this recipe!
• Tim Anderson on 2021-10-12 (5 stars):
  I am a Junior Baker/Novice at 77 years old. I tried this recipe but, as usual, I adapted it based on preferences. It is my go-to recipe now. I'm posting for others that they can ponder my adaptations. I used all-purpose flour, 14 oz. of 1/2 60% bittersweet chips, and 1/2 peanut butter chips (7oz. ea). I preferred folding in the dry ingredients and I let the dough come to room temperature before scooping it into standard-sized cookies. I baked till the edges started to brown. Thank you for this recipe!
• MM on 2021-09-13 (5 stars):
  I've tried so many chocolate chip cookie recipes but this, by far, has been the best! I used Auro Chocolate couverture (half milk chocolate, half dark chocolate) instead of Valrhona. My only regret is making only half a batch as a test group. ? thank you!
• Jay Wynn on 2021-02-23 (5 stars):
  Hi David, Thank you for sharing - 5 stars! I've read hundred of articles online and everyone is contradicting one another on the purpose of baking soda vs baking powder. Can you weigh in on what you believe they do? I'm interested in what contributes to cookie height, cookie spread, cookie browning and what the point is of having both? It'd be great to hear from an expert such as yourself.
• JV on 2021-02-01 (5 stars):
  I am a serious cookie monster and have been wanting to try this recipe forever but never had the will power to wait the 24-36hrs. I finally made a batch yesterday while snowed-in and OMG... These are perfection! Only change I made was in the chocolate, half was freshly chunked from a bittersweet Callebaut block and the rest were Ghirardelli chips. My only regret is waiting so long to try this recipe. Thank you for sharing it!!!
• Randi K on 2020-04-25 (5 stars):
  I waited over 3 weeks for King Arthur order of Guittard Organic 74% Bittersweet Wafers and KAF Cake Flour to bake these satisfying cookies, Worth it, and worth the 24 hour resting time! (I normally make my own Cake Flour by sifting 5 x's 1 C organic flour minus 2 Tbs, then add 2 Tbs cornstarch BUT I wanted to do it exactly as the recipe called for ) The mixture does get hard so let it rest on the counter for a few minutes to soften before shaping. These babies spread to almost 5"s so leave room on the parchment. I made 1/2 the recipe for self-control reasons :) Great warm out of the oven.These will not last long, glad I bought 2 packages of the chocolate wafers. Happy comfort eating to all.
• huda on 2019-11-27 (5 stars):
  David, I tried both and I must stay that I love the original one most!!! I halved the recipe and then divided further to try side-by-side. They were both easy to make, the cookie dough made using room temperature butter yielded in more dough in volume. The baking was straightforward, actually I took the dough out 40 min prior to baking because I was afraid it won't spread well in the oven (am facing some oven issues, it gets hotter than the set and preheated temp) , but it did spread well, I ever so slightly overbaked (16min in total, oven in highest rack). Final thoughts: Creamed butter cookie--lighter and perfectly chewy, I just slightly miss caramel notes which I usually get when melting butter. Do you know how I can achieve that? maybe using honey/molasses? or dissolving some of the brown sugar in egg (or egg white)?] Melted butter- more rich and chewier, I guess more gluten formed due to released water from the butter. Top - creamed butter Below - melted butter Thank you!
• Megan on 2019-05-23 (5 stars):
  No surprise, these cookies are fabulous! Couldn’t find cake or bread flour at grocery stores near me (small SF grocery stores sadly) so used all purpose and I’m really happy with them. First time baking them and doing so for a competition at work. Excited to crush the competition!
• Lisa on 2019-04-16 (5 stars):
  For years, this has been one of my all-time favorite chocolate chip cookie recipes. It's worth splurging for good quality chocolate discs--you won't get the same result with standard chocolate chips. In this batch I used Guittard 61% wafers, which for me are the perfect size and shape. If you let the refrigerated dough soften at room temperature for a bit, it will be easier to shape. I portion the entire batch using a digital scale--any unbaked dough balls can be saved for later, on-demand baking. The estimated baking time is spot-on. To get crisp edges and chewy centers, I remove the cookies when the centers look just cooked through but still feel somewhat underbaked.
• Marilyn Segal on 2018-12-30 (5 stars):
  Wow - following the recipe exactly (the right flours and the sea salt) made such a difference in the final outcome as to be unrecognizable to any chocolate chip cookie I’ve ever made. The crunch on the perimeter, the gradual softening of the middle and the gooey center - and the additional sprinkling of sea salt just make this cookie nirvanaland. Sweet, salty, crunchy, gooey and the cookie bottoms are buttery toffee. I will never make chocolate chip cookies any other way ever again.
• Julia Mogano on 2018-12-07 (5 stars):
  I’ve made these cookies twice— the first time I didn’t wait 24 hours and I subbed all-purpose flour. This time, I’d used the bread flour/cake flour combo, and waited 36 hours. Wow— what a difference! I’m now convinced that these are THE BEST chocolate chip cookies out there. Hands down, the most perfect chewy cookie— sprinkled with fleur de sel. I brought these into work the next day, and they were GONE by lunch time.
• Anna on 2018-10-25 (5 stars):
  I’ve tried many chocolate chip cookie recipies, and while I don’t have 1 ultimate favorite (depends on my mood and the season it seems) this is in my top 3. It’s a really solid cookie, and the two different flours really don’t complicate it as much as soon people seem to suggest. I sometimes make it with browned butter (re chilled) but it’s delicious either way. A question I haven’t had a chance to experiment with- I make mine in batches and freeze for later. Can I freeze right away, or should I refrigerate for 36 hrs first? Not sure how this is different from Jacques Torres recipe (“adapted from” seems to be used very loosely here). In either case, I’m glad someone shared this!
• Lorna Ponte Tomek on 2018-04-03 (5 stars):
  DAVID! You did it! These really are the BEST Chocolate Chip Cookies ever! Can I make my rating a 10 red bottles!!!!! I made the dough, wrapped it, and put it in the fridge by about 2 pm. By 8 that evening, my husband and I were looking for a “treat.” OK, OK, I pulled out the cookie dough and cut off enough to make 4 big cookies! Using the golf ball size it’s big enough that we could only eat one each. Before baking, I sprinkled each one with “Maldon Sea Salt flakes” from the UK. It’s like a finishing salt. The result, DELICIOUS! Already the best chocolate chip cookies ever. But I want to bake them after 36 hours. From the same batch, I baked 6 more big cookies to bring over to my grandchildren the next day. That batch baked after 24 hours in the fridge. They loved it! Then finally, on Easter, the cookies were in the fridge now for the full 36 hours, and I still had plenty of dough. I wanted to bake them fresh that day for the ultimate effect of Deliciousness! So that’s exactly what I did! I made them a little smaller but I still had a couple dozen cookies. Everyone got some in their take-home package because we had three different desserts for just 9 already too full people. At first, my sister said there was “too much” chocolate in the cookie, that she wanted to taste the actual cookie. So I only gave her 2 to take home! Well, haha! The next day she called me to tell me she was sorry that she said there was too much chocolate in it because once it cooled down and set, it was perfect and "the best cookie ever.” She was also loving the salt on top! “I wish I had more, I only got two!” So now she’s begging me for that recipe as well as the Stuffed Brioche French Toast. I told her to just get online and you will find it all at “Leite’s Culinaria!” Great Job, David, on perfecting something that Everyone Loves! The Ultimate Chocolate Chip Cookie! I just cannot rave enough about these cookies
• Athena on 2017-08-23 (5 stars):
  I've been baking chocolate chip cookies for over 30 years, always looking for the perfect, lovely, buttery cookie. This cookie is it!!! Just made a batch and they were fantastic. Buttery flavor, cripsy on the edges, soft and chewy on the inside. The kosher salt really sets off the chocolate chips. I chilled the dough for 36 hours as directed and the result was perfect.
• Liz Ghiselin Stein on 2017-08-09 (5 stars):
  I have made this recipe at least twenty times. It is best as written, with cake and bread flours, but I have made it with all-purpose and it's still good. I have added nuts, and it's good. I have used regular Ghirardelli chips. I make the cookies smaller. Never mind: this is the recipe my kids ask me to mail them in college (well, and rugelach). The most difficult part is waiting 36 hours to bake. Thanks!
• Carlin Brochstein on 2016-09-13 (5 stars):
  I finally decided to tackle this cookie recipe a couple weeks ago. For some reason the recipe always daunted me over the years, seemed too high maintenance, but after getting some Valrhona chocolate feves as a gift, I was immediately reminded of these cookies and figured I'd finally make them. I tried to be super organized and scaled all my ingredients out the morning I started making them. I followed the recipe to a T, but did find I needed to let the cookie dough rest for over 10 minutes after its overnight stay in the fridge. The dough and chocolate discs seemed easier to handle as I formed the large balls, dividing them and combining again. I'm not sure if I got the craggy edge this step is supposed to produce, but they looked good to me. I baked them for exactly 19 minutes and chose to use parchment paper in lieu of the Silpat liners I always use. I think the paper helped some of the moisture, or fats, and they came out crisp, yet with soft centers, and very yummy. When I made my first batch I think I spaced the balls a little too closely together as a few of the cookies slightly merged into the next, but they were easy to separate. The salt complemented the chocolate so well, too. They were served with affogatos at dinner that night with friends. I'd definitely make these again and think twice before making assumptions about recipes.
• Brooks on 2016-02-25 (5 stars):
  I did wait the 36 hours―it was a true test of willpower and the delayed gratification was worth it. My only swap out was the use of good quality standard chocolate chips for the chocolate chunks. The crispy edge and cookie bottom with the chewy, chocolaty center played splendidly with the delicate sprinkle of sea salt on top. The 3.5 ounce golf balls become a generous-sized cookie when baked, which is great for portion control (sort of). I'm here to attest these truly are the ultimate chocolate chip cookie!
• Vera on 2016-02-23 (5 stars):
  I served these fresh and warm from the oven at a house party! They were VERY well received!! Several people said they were the best cookie, of any kind, they had ever had. No other chocolate chip cookie recipe need every apply, in my book. I'm dying to make them again but need to remind myself to pace myself with these because they are dangerously delicious. Thank you!
• barbara on 2015-10-03 (5 stars):
  OK! OK! I don't where I am on the review list, but I can't tell you how long I've searched for a GOOD choc chip cookie recipe.THEY ARE INSANE GOOD!!!!!!!!!!!! I reduced the size to 2.20 ozs. I used a good scale and I reduced the chips to 14-16 oz. Perfect size. I froze the dough and used Food-Saver bags to shrink wrap 12/bag. I get 20-22 cookies. I've made about 5 batches and my family fights for them. I have about 100 cookies in freezer for holidays and gifts. I'm going to use the basic dough to try and make Almond/Oatmeal Chews with almond paste, cranberries, and white chocolate. I'll let you know how they turn out. FYI, 15 min for the smaller 2.2-oz-size cookies. If the cookies are frozen, put them in the fridge the night before baking. If if it's last minute, sit them out for 20 minutes while oven get to 350. If the dough is soft enough to pinch, they're ok for oven. Try to form a round base but large chips will go their own way!! NOTE: 1. People, invest in simple oven thermometer to check you oven temp and adjust as needed. 2. Use a good pro sheet pan and parchment paper, don’t go past 15 min. And cookie will stay soft in a simple sandwich bag for 2 days. After 2 days, just NUKE! for 10 sec and they will still taste great. Thank you for this recipe.
• Pam Moore on 2015-03-12 (5 stars):
  David, David, David! Ever since I foolishly asked about how long it took for people to gravitate from the healthy breakfast cookie to the best chocolate chip cookie EVER, I have had a batch of this dough percolating in the fridge, or baking off or passing out to various fortunates. Said fortunates and I have decided to make it our life's work to taste these cookies at every possible moment after mixing. Just scientific research you understand. This is by far the most delicious cookie I have ever eaten...and chocolate chip has never been my favorite. Unfortunately, certain parts of me have begun to look like cookie dough, as many of these as I have eaten! So, I may be taking a second look at that breakfast cookie...or a lot of fat free something else.
• jolene on 2014-02-09 (5 stars):
  I deliberated about the refrigeration. So I didn't. Because I have hungry coworkers. I ate two hot ones and three cool ones and my pet peeve is that cookies get hard after cooling. But these didn't. They were exceptional. The inside was kind of dense, chewy & memorable. I think my oven is off or it's not because I tested a 16-minute mark with 9 cookies, a 15-minute mark, and a 14-minute mark and the 14-minute baking time yielded the type of cookie I wanted. Light in colour with caramel edges, chewy insides and a fine crackling on the top of the cookie. Seriously. These cookies are for discerning tradesmen- and the recipe IS by far the best I've ever made and the most mouth watering I've ever tasted. I don't feel indulgent eating them--I feel like I'm meeting my basic cookie needs. Thank you.
• Maryela on 2013-08-17 (5 stars):
  These are the best cookies I have ever tasted! David, thank you very much for sharing this wonderful recipe. Can't wait for my students to sink their teeth into these. Of course! But we're still at the planning phase, so when we do the final bake-off I'll snap a few photos and share it with you. :) By the way, is it ok for the cookies to rest for more than 72hours? I made the dough last thursday, so if i were to follow the 72hours rule I should bake the dough this Sunday. Would the cookies change in flavor or texture if I bake it on Monday? Our class is on Tuesday and I wanted to give them fresh from the oven cookies. Thank you so much David for taking the time to reply. God bless!
• Bethany - Homesteader Kitchen on 2013-05-19 (5 stars):
  OKAY the verdict is as follows: Dad: "Awesome!" Mom: "I think this is the best chocolate chip cookie I ever had." Sister: "Amazingly good." Husband: "It was probably the best chocolate chip cookie I ever had. You should make peanut butter cookies like this." Kids were too busy chomping to even comment ;) :) And I TOTALLY concur. They were perfect. Well worth the wait for sure! And so now regarding the oatmeal cookies. I made a recipe I've used before but I used the bread/cake flour combo, did the 36 hour wait, 3.5oz dough balls, and sprinkled with salt before baking. My dad (who is the oatmeal raisin cookie fanatic) told me they were the best oatmeal cookies he'd ever had. They did turn out REALLY good although they seemed doughy in the middle so I'll make them again and experiment a little with either lowering the temp or flattening the dough balls a bit before I bake them. I'll probably blog the results at some point and I'll send you the link! And as per my husband's request, I'm starting the dough for similarly made peanut butter cookies this morning.
• Bev on 2012-06-07 (5 stars):
  These really are the best chocolate chip cookies. I've made this recipe countless times, and they always come out perfect! And I think I've tried just about every chocolate chip cookie recipe. Although not the same as freshly made dough, I always keep this dough (already scooped into cookie-sized portions) in the freezer just in case in need to pop a few cookies in the oven.
• Ashley on 2011-07-04 (5 stars):
  These are the best chocolate chip cookies...for chocolate chip cookie haters! I have made them twice in the past week, and a few of my picky-eater friends who say they normally don't like chocolate chip cookies have raved over them. Everyone else have not been able to keep their hands off them! I also used a bit of the batter mixed in with some vanilla Haagen Daz and sea salt for a perfect cookie dough ice cream!
• Mary on 2011-03-24 (5 stars):
  So, after months of delay (actually fear of eating the whole batch) I finally made these. I LOVE everything about them except I have an issue with the coarse salt. Would you please specify what brand you used? I used Roland Sea Salt Coarse Crystals and they never melted down into the dough, even after 36 hours. The crystals remained in crunchy chunks and if you got a few in a bite it is very unappealing. I had wondered about the salt when it wouldn't go through the sifter but went through with following the recipe, and just stirred them in with the rest of the dry ingredients. I'm a little bummed b/c everything from the flour to the egg size was so exact, and my recipe got hung up on the salt! Thanks so much, Mary
• Mike on 2010-12-14 (4 stars):
  What an amazing chocolate chip cookie recipe! I made a couple of adjustments to the recipe and got big thumbs up from all of our kids (Chocolate chip cookie experts, all of them!). I added about 1/4 cup finely chopped coconut and I used all unbleached flour. I increased the flour by 4 Tbsp. for a higher rising and "cake-ier" cookie. The resting period in the fridge was torture, but well worth the wait.
• calli on 2010-09-30 (5 stars):
  And now for an overseas report…Going back to New York I, naturally, visited the City Bakery for my cookie fix (…and hot chocolate…and marshmallow…and…). So I had a control sample. Then, using Greek bread flour, my standard substitute for cake flour ("soft" flour + cornstarch) and Valrhona chocolate chunks, I went for it. The results were excellent. I also froze a couple of baked cookies, then heated/defrosted in a toaster oven. Not as good, but still tons better than regular store bought. So this is one recipe that travels.
• jen on 2010-09-06 (5 stars):
  i'm back with raves for this recipe (GF Girl's gluten free adaptation, but no doubt the original version is at least as good) and raves for the technique you developed that clearly makes a difference!! i take a bit of a scientific approach to things as important as great chocolate chip cookies, so i made a slight variation to your recipe and noted the comparisons below: #1. your technique + your suggestion for dealing with my hard dough: after dough softened for 15 min, i portioned out 3 1/2 oz balls. i put the cookie sheet back in the refrigerator for 15 min, then baked for 18 min, left on the cookie sheet for 10 min before moving to cooling rack. PERFECTION—thickness just like i like them, slightly crisp on the edges and gooey heaven on the inside - YUM!! #2. i didn't need to let the dough sit before forming balls because it was soft enough from the 1st batch. i was curious to make smaller cookies and found Clotilde's (Chocolate & Zucchini blog) smaller 1 1/2 oz dough balls & corresponding cook time. i formed balls, baked 14 min, transferred immediately to cooling rack. Pretty close to perfection, but since i prefer the texture that the 3 1/2 oz dough ball bakes too, i'd probably bake them up like you suggest and; just cut the cookie in half when i need a smaller craving satisfied and eat the whole darn thing when necessary. :-) thanks again for your response this morning and for suffering through all the research to come up with such a great cookie:-) jen
• Leanne on 2009-11-15 (5 stars):
  We've vacuum-sealed the dough (in pre-portioned scoops) and frozen it—the cookies are stil delicious (how can a warm cookie be bad?). But I find they tend to lose something over the "fresh" dough. They aren't as crispy/chewy/gooey as the refrigerated dough. But, they are very handy for when you are in need of a cookie fix and don't want to mix up a whole batch. Having said that, the cookie dough is perfect because you can make a couple after 24 hours (yum) and then the next day (even better) while waiting for the 72 hours to go by. I just have to make sure someone doesn't eat all the dough before we get to baking them into cookies.
• Rachel on 2009-10-01 (5 stars):
  David, I am just another happy baker reporting back on these excellent cookies. Kudos to you on this recipe. These were devoured straight off the cooling rack, by a large group of friends staying together in a vacation rental, pretty much as fast as they came out of the oven. Since people (especially my husband) generally break my "Let it cool" rule anyway, these were a giant hit. I used part See's Candies semi-sweet chocolate chips (which are very large and flat, very close to the discs/feves, and my favorite for cookies) and part 72% couverture discs. I made a double batch and still have dough in the freezer. I am hoping I can use it in a week. Have you ever frozen this dough?