Break N' Drop Chile Chocolate Chip Cookies

"My sister used to be the queen of slice-n-bake cookies, except by the time we caught a good cookie rhythm, the new slice-n-bake turned to more of a break-n-drop. We'd buy frozen bricks of cookie dough that were served on a flimsy piece of cardboard, and my sister would break off one square at a time, and cook them in the toaster oven. She was also a thirteen-year-old twig, and didn't mind waiting for her food. Sometimes she'd even put them in there and forget about it, letting the edges blacken and the center dry out. When it was my turn, though, I'd conjoin two or three squares of dough, molding them into a freakish loop, and arrange them on a sheet tray. Minutes later I was in mega-cookie heaven. I'd stand at the edge of the kitchen counter waiting, watching the orange coils in the toaster heat my cookie. Most of the time I couldn't wait, though, and I'd pull the tray out too early, when it was still a little undercooked and pale in the center. That's the only way I take my cookies now, and also with a little chile powder and flaky sea salt, because I'm grown. These cookies have a widespread and addictively crunchy edge!"