Well, mine looked a lot like the cover picture, and they tasted delicious. In fact, they had a little too much chocolate for me (though it feels sacreligious to say that), but the cookie itself was tasty, chewy but a little crisp around the edges, and had those great caramel notes that a good chocolate chip cookie has. They have less sugar and (as mentioned) way more chocolate than many recipes. I would definitely try these again.
Choc-Full of Chocolate Chip Cookies
Makes about 2 1/2 dozen cookies
1 1/4 cups (5 1/4 ounces) flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick butter
1/2 cup (3 1/2 ounces) brown sugar
6 tablespoons sugar
1 teaspoon vanilla
4 cups (24 ounces) semisweet chocolate chips
Preheat the oven to 350F. Line two cookie sheets with silpats or parchment paper.
Measure the flour, baking soda, and salt into a small bowl, and whisk it around just a little.
With the mixer, beat the butter, brown sugar, and sugar until smoothly blended, about 1 minute. Add the egg and vanilla, and blend well, about 1 minute. Slowly add the flour mixture, beating just until incorporated. Stir in the chocolate chips.
Scoop the batter onto the baking sheets giving them plenty of room to spread. Bake the cookies one sheet at a time until they are lightly brown on the edges and the centers are golden brown, about 12-15 minutes. Cool the cookies on the sheets for 10 minutes, and then transfer them to a wire rack to finish cooling. The cookies will flatten as they cool.