Sally's Baking Addiction

It's hard to criticize these when eating them warm from the oven alongside vanilla ice cream. They're gooey, chocolate-y, and just a bit chewy. With ice cream, they make for a classic, humble dessert.

This recipe requires an electric mixer, which I don't have. I did my best to compensate for this by only making a half batch, and using my immersion blender with a whisk attachment to cream the butter and sugar. (I'm not confident my immersion blender can handle a full batch.) They came out well, but I suspect the crumb might have been softer with properly-beaten butter and sugar.

The only deviation made from the recipe, apart from my mixer improvisations, was using more salt. I believe I used 1/4 tsp of diamond back kosher salt in a half batch (i.e. 1/2 tsp in a full batch). Then I also sprinkled the tops of the cookies with flakey sea salt right before putting them in the oven. This seemed like the right amount of salt, and I'll continue using this amount if I make these again.