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Chef John's Chocolate Chip Cookies
August 03, 2015

These are a very sweet / salty treat. Mine did not spread like Chef John's, but I used a cookie scoop and did not flatten them at all. 10 minutes at 375 was perfect for a crisp edge and soft middle. I did use unsalted butter and I am a salt lover but these had a very salty bite to them. I would back down the Kosher salt to 3/4 to 1 tsp. The dough was a bit difficult to deal with chilled in the bowl. (Very stiff) Next time I would scoop the dough, with a cookie scoop into balls first and then refrigerate. Then bake the chilled balls. Note: 2 cups chocolate chips equals a 12 oz bag of chocolate chips.

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