Really good chewy chocolate chip cookies

I made a great chocolate chip cookie mostly from the Smitten Kitchen recipe last week and I want to write it down while I still remember what I did differently. I started with the Salted Chocolate Chunk Cookies but used white whole wheat flour and white sugar plus molasses because that's what I had on hand at 9 o'clock at night. You get 9 o'clock cookie dough cravings don't you? I think my version came out very well, with more spread and probably softer than Deb's original but that's not a bad thing either.

I tried rolling some of the balls of dough in coconut (don't bother) and filbert flour (good but still not really a value add) before baking but I think as usual the purity of chocolate chip, or in this case chunk, is still best. This is an intensely chocolate chocolate chip cookie.

These cookies really need the chopped chocolate chunks because they melt more than chocolate chips and fall into yummy chocolate layers. Furthermore this cookie is half chocolate and you need those "almost unseemly-sized puddles of melted chocolate" to hold it all together. Let it cool on the baking sheet for a long time or it will fall apart.

Really, go read Deb's recipe before you make these because I'm recording abbreviated instructions. Also the Smitten Kitchen is fun to read and everyone should do it.

Modified Chocolate Chunk Cookies

1/2 c butter (one stick)
215 g of sugary stuff, I think I used 25 g molasses, 25 g golden syrup, and 165 g of white sugar
1 egg
1 t vanilla
3/4 t baking soda
1/4+ t salt
175 g white whole wheat flour
50 g White Lily flour (or cake flour or try with all w-ww)
225 g chocolate from bars cut into 1 cm (ish) chunks

Cream butter and sugars, add egg and vanilla and beat some more. Sprinkle salt and soda over the bowl and beat to blend. Stir in flour, then chocolate chunks.

Bake right away if you want them to spread more. Refrigerate dough overnight before baking and they will spread a bit less (but be more even). Also if you keep the dough in the fridge you and eat more of it as you go. Sprinkle the cookies with a pinch of coarse salt before baking.

Oven should be 360 degrees according to Deb and Ashley Rodriguez, mine was probably closer to 375 since it doesn't stay very even. Bake 10 to 11 minutes and remove while still soft.

No pictures because I ate most of them and gave the rest away.