Follow up, Mr. Chocolate Part 2

So, my dough has had time to chill out. I took an ice cream scoop to put them on a giant metal pan. Here’s the finished product:

I don’t think they’re the best. Not because they aren’t great- it’s just not my place to say.
All cookies taste great when they’re warm.
Bitter chocolate bits are very bitter, which I guess is nice when counterbalanced with the saccharin sweetness of the mountains of sugar and butter that went into this batter.

Here’s the thing though. I made some test cookies yesterday and this morning, though they were left out all night, they were still soft and moist. I don’t know how that’s even possible.

Maybe that’s why they’re the “greatest”. Perpetual moistness.

I just think they look beautiful.