Years ago I embarked upon a quest to maximize the amount of chips I could put into a cookie and still have it meet a rough operational definition of cookie: It had to look like a cookie and I had to be able to pick it up and eat without getting chocolate on my fingers.

In other words, a blob of chocolate wouldn't qualify, but a blob of chocolate with pastry handles might.

But that seemed like a lot of work and not very Occam-y.

I found that by playing with the butter-flour-chip ratio, I could get a very thin very crisp cookie, almost more of a wafer, that I could grasp by the edges and lift to my mouth with clean fingers; there was enough chocolate that the shock of biting in didn't travel through the cookie and cause it to break, but enough dough to prevent anything beyond reasonable crumbs from falling away.

I cannot remember the recipe and don't know if I ever wrote it down, but I'm pretty sure the order by quantity was chips, butter, flour, and maybe an egg or two.

62%? Yeah, well past that, if memory serves.