It goes without saying, and is all the more worth repeating as a result, that not all chocolate chip cookies are created equal. My own tastes are decidedly crispy and salty, and after a long time searching I've finally found the formula that perfectly satisfies my needs. The instant I saw the full tablespoon of kosher salt listed in the ingredients, I knew I was going to like, very much. (Persons who don't savor quite so much savory in their sweets probably should cut back to two teaspoons, but any less and you are cheating yourselves of a lot of flavor.)
Love at first sight, but not a case of total acceptance. I did in fact make a couple of minor adjustments. The recipe calls for chopped chocolate, but I used chips since nothing else gives the total look of a chocolate chip cookie. And in place of a cup of walnuts I used a half cup of finely chopped pecans. They add an extra layer of crisp and also evoke pleasing praline notes.
Here's a link to the recipe:
Thin-and-Crisp Chocolate-Chip Cookies
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