My tasting notes for this cookie read "chewy!" (double underscore) and "big a-- chunks of chocolate." That really tells you most of what you need to know, but I'll elaborate.
This oversized cookie ($2.75) has an attractively craggy, textured top with unevenly sized chunks of chocolate studded throughout. (Think of the layering technique made famous by Jacques Torres). The lack of uniformity enhances the eating experience, which in some bites is all slightly bitter dark chocolate and in another is a mix of chocolate and cookie dough flavor.
Cookie dough flavor? Precisely. The cookie is only ever so slightly under-baked, but the crumb tastes just like raw cookie dough. That means a dough that's sweet with notes of vanilla and brown sugar. (Don't pretend you don't know what I'm talking about).
The cookie was nicely golden brown, but the edges were only crisp at the last millimeter—ninety-nine percent of the cookie was bendy and chewy. As someone who loves chewy chocolate chip cookies as well as layered, chunky ones, these were a delight.
If you're at Batter and in the mood for something a little more over the top, I suggest giving the Caramelita a try.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios