Salty chocolate chip cookies

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Adapted from Canal House Cooks Every Day Notes: For best results, make this batter and store it in the fridge at least 24 hours prior to baking and up to 1 week in advance. I like to weigh (so anal, sorry) my cookie balls before baking and find that 1 oz (28 g) is a nice size for these cookies. Also, if you like thick-and-chewy chocolate chip cookies, try these.

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