Chalk one up for delayed gratification, because these cookies are delicious. Chilling them overnight was definitely worth it. Then again, we knew that, right? This was just another excuse to make chocolate chip cookies.
As predicted, they are very good. I measured all the ingredients by weight and ended up with medium-thick, chocolate packed cookies with chewy centers and crispy edges. The only thing I couldn’t use was (sigh) Valrhona. However, a combo of Ghirardelli bittersweet chips and Lindt 70% chunks worked quite nicely.
Here’s a link directly to the recipe. I believe some people had trouble finding it the last time.
The cookie in this photo doesn’t have any fancy salt on it. I opted to leave it off a few of the cookies and test whether I liked salted vs. unsalted. I liked them both equally, but the unsalted cookie was prettier. What I can’t figure out is why mine looks so different from the picture. I am thinking it has to do with either 1) the size of the chocolate chunks I used and/or 2) the insulated cookie sheet.