Flat-and-Chewy Chocolate-Chip Cookies
Updated Jan. 14, 2026
- 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.
Best cookies ever. Almost toffee-like. Dough freezes well!
I made this recipe last night with a few amendments based on other comments I saw. I left out the salt and used salted butter instead (which I also browned). I didn’t have enough chocolate bars so I used one chopped bar and a handful of chocolate chips that I roughly chopped so they were similarly sized. For flattening the cookies, I covered the bottom of a ramekin with plastic wrap and used that to press down. I got a nice even thickness that way and it meant they all stayed pretty consistently sized! If you’re a stickler for shape, swirl in a large round cutter when they’re out of the oven to make them more circular. Sprinkled with flaky salt at the end and they were great!
@Shannon also coming back to update; I didn’t find a huge change flavor wise between refrigerating for a day before baking and baking after only an hour of refrigeration. Baking after an hour, the cookies did spread more versus the day later, but flavor wise I think it was negligible. I am going to try a second batch this weekend without browning the butter and will come back to update then!
I made these today. They were just OK. Based on numerous comments, I used a bit less than a full tbsp of Kosher salt. Won’t do that again! For the rest of this batch, I will sprinkle salt on top before baking. Another flaw for me was my light brown sugar. I bought WF’s 365 brand, and it was just awful. Won’t do that again either.