Refrigerate for 36 hours. Technically you could for 24, but trust me go for 36.
Preheat your oven to 350 degrees F or 176C.
Using a 2 tablespoon scoop, put them onto a baking sheet.
Sprinkle the tops with sea salt. I love Maldon Sea Salt.
Bake for 11-13 minutes.
Let them cool for 5-10 minutes.
Best enjoyed warm.
This made 55 cookies for me, 39 of which we froze for later use! It is the gift that keeps on giving.
Alternately, here is text from the original recipe for larger cookies: Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Notes
Recipe from NY Times
Nutrition
Calories: 150kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 103mg | Potassium: 101mg | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.3mg
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