Because we don't put macadamia nuts in chocolate chip cookies
New York Magazine marveled at what a "Michelin-starred chef" has done with an American classic, the chocolate chip cookie. Macadamia nuts? Almonds and walnuts? I say, if Armand Arnal wants to create a gateau au noix, he should go for it. Just don't call it a cookie. Adaites don't need a French chef to reinterpret an American classic.
However, I will gladly take cookie baking tips from a French chef anytime. Jacques Torres' technique of letting the chocolate chip cookie dough "cure" for 24 to 72 hours in the fridge, and shaping them into big golf ball-sized balls, creates a blow-your-mind-and-mouth experience. The cookie is crispy-crunchy on the outside, and chewy-soft on the inside.