The recipe is actually from Cook’s Illustrated, but you can find the adapted version plus a few more pictures here.
I didn’t make any changes, but here are two tips.
Cook’s Illustrated uses 5 oz flour per cup, so keep that in mind if you weigh your ingredients like I do. If you’re a scooper, proceed as usual.
Use the best salt you have for finishing, but if all you have is kosher salt, go ahead and use it. I used fancy, expensive salt and while the cookies were phenomenal, I am certain they would still be excellent when finished with regular (preferably Kosher) salt. It’s the salty white chocolate butter combo that makes these cookies so good and the crispy, delicate texture that makes these cookies so good, so give them a try.