Crunchy Chocolate Chip Cookies adapted from Rosie's Bakery cookbook. The original recipe calls for baking at 400 degrees. I prefer to get the oven very hot, then reduce the temperature and bake the cookies until they are done.
These cookies will be crunchy if you follow the directions and keep them around 2 teaspoons (about 15 grams each) per cookie. Instead of baking them right away, I like to portion out about 48 scoops of dough, chill them thoroughly, put them in a zipper bag and bake when needed.