Flat and Chewy Chocolate Chip Cookies

Name: Flat and Chewy Chocolate Chip Cookies
Total time: PT0D0H0M
Yield: makes About 60 Cookies
Ingredients: 2 cups flour; 1 scant tbsp. kosher salt; 1 1 ⁄ 4 tsp. baking soda; 1 1 ⁄ 2 cups packed light brown sugar; 1 1 ⁄ 4 cups sugar; 16 tbsp. unsalted butter, softened; 2 eggs; 1 tbsp. vanilla extract; 12 oz. finely shaved bittersweet chocolate; 8 oz. finely ground walnuts

Serves
makes About 60 Cookies

TODD COLEMAN

This delicious chocolate chip cookie recipe is based on one published in The Essential New York Times Cookbook (Norton, 2010).

Ingredients

2 cups flour
1 scant tbsp. kosher salt
1 ¹⁄₄ tsp. baking soda
1 ¹⁄₂ cups packed light brown sugar
1 ¹⁄₄ cups sugar
16 tbsp. unsalted butter, softened
2 eggs
1 tbsp. vanilla extract
12 oz. finely shaved bittersweet chocolate
8 oz. finely ground walnuts

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Instructions

Step 1

Whisk flour, salt, and baking soda in a bowl; set aside. In a bowl, beat sugars and butter with a mixer on medium speed until fluffy, 1–2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and nuts; mix until just combined; chill.

Step 2

Heat oven to 325°. Divide dough into 1-tbsp. portions; roll into balls, transfer to parchment paper–lined baking sheets spaced 3" apart, and flatten. Bake until set, about 15 minutes.

Whisk flour, salt, and baking soda in a bowl; set aside. In a bowl, beat sugars and butter with a mixer on medium speed until fluffy, 1–2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and nuts; mix until just combined; chill.
Heat oven to 325°. Divide dough into 1-tbsp. portions; roll into balls, transfer to parchment paper–lined baking sheets spaced 3" apart, and flatten. Bake until set, about 15 minutes.