These cookies... are good. I'm not exactly sure why, but they are not quite what I was envisioning. They flatten out a bit more when baked than the pictures at either of these blogs suggest they will. And the contrast, to me, is not that strong. But they were good enough, and they intrigue me enough, that I want to make them again. And they are actually very good warm out of the oven! Plus these are the first cookies I've made that I actually froze half the dough to put in the freezer. THIS IS A GREAT IDEA. I bake and eat two of them at a time. YES. Next time try using the other version, those photos look better anyways.
Notes: I used Ghiradelli baking bars for the chocolate chunks. Also, I did use the Penzey's cocoa powder, which is not unsweetened, so maybe that has something do to with it. I also used the chunky sea salt, and it gave a noticeable uneven saltiness to the cookies, so do try to find fine salt. Don't overmix, calm down. Cut the chocolate chunks down to a reasonable size, don't try to make them big; it makes it difficult to slice even cookies out of the log. And make sure to cut nice thick cookies, don't try to stretch the yield by skimping. They are much better thick.
UPDATE 2/20: These are still in my freezer in a log and every once in a while I'll pull it out, slice off two, and bake them. This is so great. And when you eat them straight from the pan, while they're warm, they're really just what you need when craving chocolate. They've grown on me, I'll say that.
First-Found Version
Version I Used
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