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.
If you like toffee like cookie --crisp at the edge but chewy near the middle: Use total amount of sugar but use 1/2 cp of dark brown in the brown sugar mix. I have found that it's the sugars and combos thereof that make all the diff. in chocolate chip cookies. Also used VERY well toasted walnuts. I prefer semi-sweet Trader Joes chips in these - they melt different. But also have used the more expensive 85% Guittard - they melt softer. AMAZING!
Must add to my comment: These baked WAY thin. Yes, I fridged the dough. Measured etc. They still spread out waay thin. I love them so much, but might adjust the flour as I DID use a different brown sugar combo. Still LOVE these, my personal favorite chocolate chip cookie
This is my go-to! Because I need to work around nut allergies, I replace the walnuts with milk chocolate chips and that sweetness balances out the saltiness.
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