I’m sure I put ‘really’ in italics. Not ‘hungry’
Well, I’d say that that the kind of cookie is simply “Very salty.” Since I’m actually fonder of butterscotch than I am chocolate (please, no “for shame” comments, they’re predictable and dull), I once made Chocolate Zip Cookies using the Toll House recipe. I suspect that because of the chocolate’s sweetness, Mrs. Wakefield added rather more salt to the base. I don’t recall if I used salted or unsalted butter, but most Americans use salted butter so you’d think that’s what she’d have calibrated the recipe for. I also recall that I didn’t use the nuts, either, although they also might help give it a more balanced flavor.
Anyway, I’d both reduce the salt and use unsalted butter if you make the recipe completely nekkid.
Dammit, I get through Easter without dipping into the kids sweets and then you guys start this. You’re all evil.
It’s all a matter of planning. Cook only what you mean to eat. And if it’s not enough, supplement by eating the dough 