Crunchy-Chewy Salted Chocolate Chunk Cookies

I made these exactly as written but added a full cup of chocolate chips after reading the reviews. Came out so good I made them again- no changes. A very good cookie, plus the dash of sea salt on top gives them something a bit extra. I will be keeping this recipe.

These aren't much different from the whole-grain cookies I've been making for years.  I guess I was hoping to discover some magic tip to keep them from spreading so much in baking - other than to let the dough sit for a few hours (or overnight) so the flour could absorb the liquid.  But these could actually have used a little more flour, as the dough was very soft and spread out even more than my usual cookies do.  The one major change I made was to use 1/4 cup sucanat and 3/4 cup granulated honey, as I don't keep brown sugar on-hand and too much sucanat would have overpowered the chocolate.  Also I cut the baking soda to 1/8t and used 3/4t baking powder, as a whole teaspoon of soda would have made the cookies bitter with so little acid to react with.  The salt adds an interesting touch and the cookies are good but not spectacular.  We'll certainly eat these but I won't bother with this recipe again.

I like that this was an interesting recipe that offered some options. I liked the salt on top, but definitely more than was suggested. I also used chocolate chips, and upped it to 3/4 a cup, but would go to 1 cup next time!

These are great--liked them even better out of the freezer (my attempt to eat fewer cookies at one sitting).  I used Ghirardelli Intense Dark chocolate, which has less sugar than semi-sweet but gives these cookies a rich, mellow taste.