These tasty little chocolate chip cookies are crunchy on the edges and chewy in the middle. They are made even more irresistible by switching out semi-sweet chocolate for a bittersweet chocolate and sprinkling a little flaked sea salt over the warm cookies to add extra flavor surprise and balance to the sweetness of the cookie.
This recipe makes around 40 cookies that are 2 1/2" in diameter when using a #50 scoop (approx. 1 1/4" Tablespoons). Because the dough doesn't spread much I was able to easily bake nine cookies per cookie sheet. These cookies stay nice and chewy days after being baked...if they stick around that long! Here is how you can make your own.