I used Ghiradelli's 60% Cocoa Bittersweet Chips and just Morton's Coarse Sea Salt for the sprinkling salt. (Because that's all our Wal*Mart had.) But other than that it was the same recipe.
They are very dense and hard after you refrigerate them, so my suggestion would be to press them into a jelly roll pan for easy slicing when you are ready to bake instead of scooping them out. That was the only difficult part.
The salt on top makes them especially savory.
Bake at 350 for 15 minutes.
Aren't they gorgeous? I thought so too. They are very gooey and messy. But I put almost 2 full bags of chips in the batter. The recipe calls for 20 oz. of chips.
One cookie and I was spent, because of how rich they are. But feel free to try this recipe and let me know what you think.
I told you I bake cookies . . .
P.S. Sorry Paper Mama - no children in these photos. Mrs. Claus' baby girl will be 18 in only 2 weeks, so there are no kids to photograph these days. But you can still enjoy cookies, right?