I figured that couldn’t be a bad thing.
That, combined with the chunks of good chocolate and sea salt crumbled on top? Winner winner chicken dinner. So I made up a double batch (and promptly ate half the dough).
Why make these over another of the zillion chocolate chip cookies recipes? These are perfect if you like really crunchy outsides and soft, tender insides, as well as big chunks of good chocolate. I baked some right away, and some after refrigerating the dough and thought they pretty much turned out the same. So go for it — instant gratification — and bake ‘em right up.
I changed a few things from the Bon Appetit version based on the reviews I read. Below is my adapted version.
p.s. This recipe calls for a LOT of beating before you add the flour mixture. All this beating is important — it’s what helps create the crackly outer shell of these cookies. So don’t skimp.