Originally Posted by Skittle68
This recipe sounds great!! Definitely want to try it. What minor tweaks did you make, if I may ask?
I cut down both sugars by 2 Tbsp each, and used all semi-sweet chocolate (from Ghirardelli semi-sweet baking bars) instead of 5 ounces 55 percent chocolate, and 5 ounces 70 to 72 percent chocolate as specified in the recipe.(As much as I love very bittersweet chocolate, when I used half 70% the first time I made these, I found it too bitter for this type of cookie). I also cut the chocolate into very coarse chunks, and used 1/2 tsp fine salt instead of 1 tsp Kosher salt.
I dropped by very rounded Tbsp, and rolled into balls as indicated - only 6 cookies per large baking sheet, because they spread a lot. They're nice and chewy in the centers and crispy on the edges (Didn't do the optional misting of water for softer cookies - loved the texture as is - perfection).
Let me know if you make these!