Thick-and-Gooey Chocolate-Chip Cookies
Updated January 14, 2026
Craig Lee for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
8 ounces butter, softened
1 ½ cups packed light brown sugar
¼ cup sugar
3 eggs
1 tablespoon vanilla extract
3 cups chopped bittersweet chocolate (chunks and shavings)
2 cups chopped walnuts (optional)
Nutritional analysis per serving
33 grams carbs; 32 milligrams cholesterol; 282 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 2 grams fiber; 141 milligrams sodium; 4 grams protein; 22 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
- Step 1
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, 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
Roll ¼ -cup 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 turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
Private Notes
Comments
Definitely needs to chill 24 hrs. The difference in cookies made after 24 hrs and those after cookies had only chilled 5 hrs was dramatic in terms of the taste. Seemed that the ingredients had blended more - less salty.
Nice cookie, chewy from all the sugar.
300g Flour 4g baking powder 6g baking soda 10.7g kosher salt 8oz butter 319.5g brown sugar 49.5g sugar 3 eggs 14g vanilla extract 510g chocolate 284g almonds
Very, very good cookies.
Re directions: Not necessary to roll dough into balls. After chilling dough 1-2 hours, I plopped level 1/4 C scoops directly onto parchment-covered sheet. I then covered mounds w/ plastic wrap to avoid sticking & used bottom of a glass to press to 1/2" thickness. I returned to fridge & chilled overnight, then removed plastic wrap & baked in AM. Save time & skip the balls.
Make these. Don’t worry about dryness or sweetness. I used 2 TBS less of each sugar. Perfect even with 72% bittersweet chips. Not dry at all. Yes process the oats. I used a small cookie scoop- 2+TBS size. I got 56☺️delicious cookies. Perfect size. Baked after mixing - no wait. Baked on convection on light colored cookie sheets for 10-12 min. No need to cook until browned on top -they were perfectly cooked when a hint of color started- some got darker and were still nicely chewy
I used only a cup of brown sugar, no white sugar, and subbed half the flour with quick outs. Turned out delicious! Agree with needing to chill for 1-2 h, no need to make balls.
States 30 minutes. Later in recipe it states to chill for an hour. Huh? Correct recipe to state a minimum of 1.5 hours A few commenters say to chill for 24 hrs. I am inclined to not try this recipe. Too many contradictions. NYT says they tested this recipe at least 6 times and asks us to be forgiving. Again I say, huh!?!?!
Make the dough the day before you bake the cookies;