Flat-and-Chewy Chocolate-Chip Cookies

By Amanda Hesser

Updated January 14, 2026

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(2,307)
Comments
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It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.

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Ingredients

Yield:Makes 30 to 35 cookies

  • 2 cups all-purpose flour

  • 1 ¼ teaspoons baking soda

  • 1 tablespoon kosher salt

  • 8 ounces butter, softened

  • 1 ½ cups packed light brown sugar

  • ¼ cup sugar

  • 2 eggs

  • 1 tablespoon vanilla extract

  • 2 cups chopped bittersweet chocolate (chunks and shavings)

  • 2 cups chopped toasted walnuts (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 25 milligrams cholesterol; 226 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 14 grams fat; 1 gram fiber; 110 milligrams sodium; 3 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.

  2. Step 2

    In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.

  3. Step 3

    Preheat oven to 325. Roll 2 ½ -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to ½ -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

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Ratings

4 out of 5
2,307 user ratings
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Comments

The three cookie masters!!!!!!!

Two junior cookie chefs and one not-so-junior grandmother attempted the ultimate chocolate chip cookie tournament. We made all three versions and the winner is - THICK AND GOOEY - although each was good. FLAT AND CHEWY and THIN AND CRISPY were a little too salty (used scant measurements of Kosher salt). FLAT AND CHEWY were a little crispy. A fun Saturday morning activity.

NancyDrew

Wally, What kind of salt did you use? it makes a huge difference. I generally have Morton Kosher salt on hand and use just under a Tbsp. If you read the recipe in the NYTimes cookbook it actually specifies Diamond Crystal Salt, whatever you do, don't use table salt. These are my go to choc chip cookies. fabulous!

cole

I've been looking for the perfect chocolate chip cookie recipe, and here it is. A couple notes: I used kosher salt and mine have come out fine. Also, the second time I made them I was out of brown sugar
and had to make my own (1 tbsp molasses to 1 cup white sugar. The result was noticeably richer and more complex--will make them this way every time.

Leah

Cookies came out a great texture, but all I have is Morton's salt so they were a bit too salty. Would make again using 2tsps Morton's

Em

I loved the chewiness of these cookies however they were wayyyyyy too salty and my son wouldn't eat them. I'm going to try again with less salt.

JLH

I used 2 cups pecans instead of walnuts. I used semi sweet instead of bittersweet.

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