Flat-and-Chewy Chocolate-Chip Cookies
Updated June 6, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour
- 1¼teaspoons baking soda
- 1tablespoon kosher salt
- 8ounces butter, softened
- 1½cups packed light brown sugar
- ¼cup sugar
- 2eggs
- 1tablespoon vanilla extract
- 2cups chopped bittersweet chocolate (chunks and shavings)
- 2cups chopped toasted walnuts (optional)
Nutritional analysis per serving (32.5 servings)
226 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 3 grams protein; 110 milligrams sodium
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
- Step 1
Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
- 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.
- Step 3
Preheat oven to 325. Roll 2½ -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.
Private Notes
Comments
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.
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!
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.
I have used this recipe since it was published I. The NYT Magazine and still have the torn out page! The thin and crispy are amazing - butterscotchy, crisp edges, incredible. They do not last in our house. BUT yes sometimes you have to trust the process, and sometimes the recipe is just not right. I use Morton’s kosher salt and only 1t - it’s more than enough. 1T of Morton’s or Diamond is too much I find.
Regret not making half this recipe to try it out. Followed instructions exactly as written, but found them tasting strange. Yes there’s a lot of salt, and less would taste better, but I think it’s the bitterness of the baking soda that disagreed with me. The texture was chewy as advertised, but I missed having crispy edges. It wasn’t worth the time, or expensive ingredients. The original toll house cookie recipe is good enough for me.
Can someone please explain why mine don't have wrinkles like the cookies in the photo do? Also, they are a bit cakier and less chewy than I'd like. Decrease flour? Use lower-gluten brand of flour? (I followed the recipe exactly.)