Flat-and-Chewy Chocolate-Chip Cookies
Updated June 6, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
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Cooking Notes
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.
Grannyof6
These cookies were Delicious!!!
Yes, The amount of salt listed in this recipe is way too much. So, just adjust it. I baked two versions. The 1st batch I cut out the salt and used salted butter. The 2nd batch I used only 1tsp of salt and they both came out wonderful!!! I love this recipe! If it didn't come out good for u the first time, Try one of the options listed above..... AGAIN, THESE COOKIES ARE DELICIOUS!!! :)
Don
-1 cup minus 1 tbsp white sugar + 1 tbsp molasses = light brown sugar - 1 cup minus 2 tbsp white sugar + 2 tbsp molasses = dark brown sugar
Brennan
To avoid Wally's dilemma, can we please get this BAKING recipe in weight versus volume?
Erica in San D
A couple notes. First, it's 8 oz butter (2 sticks), not 8 tablespoons (I misread at first!). Second, you MUST use kosher salt. Kosher and table salt are not interchangeable at the same amounts. If you only have table salt, I would use 1 teaspoon. That said, I used half the kosher salt and found it perfect. Then again, I'm not totally sold on this salted everything trend. With a half tablespoon, I could taste the salt, but it wasn't at the forefront.
Wally
Disgusting - 1 tbsp of salt made this inedible. Save yourself time and don't make this.
Claudia SaltLake
I made the thin-and-chewy version, and they turned out perfectly.
6 cookies to a jelly-roll pan. VERY cold dough (I actually make the balls THEN left them in the fridge overnight, left them briefly at room temp then squashed them to 1/2 inch thickness then popped them into the oven).
The Kosher salt is perfect - don't skimp.
They were thin, and chewy, and delish!
Follow the directions - they'll be perfection.
Katherine
Note to people who have issues with the salt: the issue of using table salt vs. kosher salt is critical. One tablespoon of kosher salt, which consists of large crystals, amounts to far less salt than one tablespoon of standard table salt, which consists of very small crystals. My cookies were terrific when cooked with kosher salt. I also added about one cup of dried cranberries and one cup+ of oatmeal (not instant). It's a delicious cookie!
Margaux Laskey, Staff Editor
2 hours is good. I'll update the instructions.
Melissa
These are saltier than some, but if substituting table salt for kosher, less than a tablespoon should be used. I have this recipe torn from the magazine and checked online to be sure that instruction to roll 2 1/2 tablespoon lumps was correct. I did 1 1/2 tablespoon and ended up with 27 quite large cookies. But they are incredibly delicious.
tamirie
Try the crisp (http://cooking.nytimes.com/recipes/11243-thin-and-crisp-chocolate-chip-c... and gooey (http://cooking.nytimes.com/recipes/11245-thick-and-gooey-chocolate-chip-... versions to compare. This recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
Kathryn
If you're looking for a flat, chewy chocolate chip cookie, this is an excellent one to try. Just make sure you know what kind of salt you're using - I use Morton's Kosher salt in my kitchen, so instead of the full tablespoon called for, I used a generous 1/2 tablespoon, which was just the right amount for a "salted" cookie. Any more would have been too much.
LFB
Just saw the note about 8 oz vs 8 tbsp butter... so I also misread, and used 1/2 the required amount of butter, BUT everyone loved the cookies. They came out perfectly. So.... I guess that’s what I’ll keep doing! (I also used Morton’s table salt as that’s all I had.)
Jessica
Anyone have experience making the dough balls and then freezing to cook them individually later? I wish the app had a search function for the comments.
Hasmig in Ottawa
Made these last night, exactly as written and they came out perfectly. My son said they were the best choc chip cookies he’d had - and at 24 years of age he’s had plenty. they look exactly like the picture flat, chew with crispy edges. I used Diamond kosher salt and hammered away at a large bittersweet chocolate bar. I made sure the dough had time to chill and kept each tray in the fridge until it went into the oven. Baked at 325F on convection bake. Thanks for the recipe.
Eve
Thank you for this recipe! I will make it tonight, edit my comment and let you know how it turned out! So happy to find a recipe on here with less sugar
Laura McG
I think this might be the best chocolate chip recipe ever. Nice flavor and texture.
Chris D
Like many other readers, I cut the salt in half. I was using kosher sea salt, but a tablespoon just seemed like way too much salt. They’re still delicious.
Allison
These are hands down my favorite cookies and this is the only recipe I will ever use. My roommates love these cookies, too! I've made them as written in the recipe, but recently I browned 4 oz of the butter and just softened the other 4 ounces. I highly recommend doing this. I've made this at 7,000 ft of altitude and don't have to change a thing. Perfect cookies every time.
Baked In Seattle
Help! What am I doing wrong? Whenever I try to make thin cookies (this recipe and others), they don't spread much and come out much thicker than I want. I try not to overmix and refrigerate the dough when the recipe calls for it (even though it seems like warm dough should spread better).
M. Britton
I'm an experienced baker, and mine came out the opposite! Spread all over the cookie sheet! I wonder what's going on? Must be the mixing technique. I have a hand mixer.They're still delicious, no?
Sailortj
These cookies are the perfect cookie for our household! A compromise between the soft cookie my husband prefers and the crispy cookie that I like. Thank you!
Mia
This is now my favorite chocolate chip cookie recipe! I love the addition of walnuts! I have made this several times but accidentally put three eggs in yesterday and I loved it and even more! I do cut down on the sugar though!
Zeynep
Loved these. They were exactly what I was looking for in a new cookie recipe! Though I did cut down the salt and vanilla extract to 1tsp each (rather than 1 tbs). Fantastic tasting, perfectly crispy, and just perfect!
Alexis
Mine came out super salty as well. I used coarse sea salt
donna
Too much salt.
Amy
These are incredible. I keep meaning to try the other two variations but these are so good I just keep coming back to them! I cut the salt by a lot because I can’t find diamond kosher salt in Toronto. Probably more like 1/2-3/4 tsp salt (and I use salted butter).
not my favorite recipe
I liked this recipe in theory but the instructions yield a paper thin and oily cookie. I was able to salvage a batch by upping the oven temp to 400 and baking for 12 minutes.
M. Britton
Ditto for mine. I don't mind the oiliness, but yes, paper thin.
Helen Snyder
Two questions: 1. Recipe doesn't specify unsalted butter, and that's all I use. Could you fine-tune a bit to cover the concerns, below, of tasting too salty? 2. And what happens if you use regular iodized salt in baking? why is it always specified to use Kosher salt, sea salt or other than Morton's? or is it done for religious reasons?
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