PJH, you posted wonderful pictures, and I'm really excited to try the sea salt on top method! Loved the line about it not being popcorn! I have to admit we've always made cookies the traditional size - or smaller so they go further, but because of this post would now like to try the '5 to a cookie sheet' size. I use only butter because my daughter likes a softer cookie. The refrigeration helps keep the cookie from spreading too much, as well. The salt on top method reminds me of when chefs put a pat of butter on top of a grilled steak to bring out the flavour. At any rate, you've certainly gotten a lot of responses, and maybe that's because I've never read about or met a person who didn't love Chocolate Chip Cookies! Cindy H http://www.jbkpottery.com

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