David's Notes: I used Ghirardelli 60% cacao semisweet chocolate chips for the semisweet chocolate (about 2 ¾ cups is a pound) and Ghirardelli milk chocolate chips for the chocolate chips. I used self-rising flour and omitted the baking powder and salt. I also increased the flour to 1 cup, since the batter was very loose. I melted the semisweet chocolate in the microwave oven at 50% power for 1 minute, then stirring and repeating until the chocolate melted, then stirring in the butter. I refrigerated the batter overnight and baked the cookies the next day. All of these changes and they still some of the best cookies I have ever baked!