Flat-and-Chewy Chocolate-Chip Cookies

By Amanda Hesser

Updated Jan. 15, 2026

Flat-and-Chewy Chocolate-Chip Cookies
Craig Lee for The New York Times
Total Time
30 minutes
Rating
4(2,231)
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
  • 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)
Ingredient Substitution Guide
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

  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 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.

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Ratings

4 out of 5
2,231 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.

Sam Turner

Great cookie. Be aware that the hour of refrigerator time is the bare minimum of time. I saw a lot of comments that suggest overnight. I did some research over the hour cooking delay and found that the chill time delivers a lot of benefits which impact flavor and how broad they spread as they cook. I would suggest 2 hours, not to be difficult of pompous; it just seems that’s the general consensus online. I personally liked the salt and the great grand children liked the added salt as well.

Felicia Kalb

Can this dough be frozen?

YOU HAVE TO MAKE!!!

Best chocolate chip cookie recipe I have ever made. My regular go to, that always get compliments.

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