Feb 8, 2012

Flat and Chewy Chocolate Chip Cookies

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

Credit: Todd Coleman

MAKES ABOUT 60 COOKIES

INGREDIENTS

2 cups flour
1 scant tbsp. kosher salt
1 ¼ tsp. baking soda
1 ½ cups packed light brown sugar
1 ¼ cups sugar
16 tbsp. unsalted butter, softened
2 eggs
1 tbsp. vanilla extract
12 oz. finely shaved bittersweet chocolate
8 oz. finely ground walnuts

INSTRUCTIONS

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.

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. 

This article was first published in Saveur in Issue #132

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Ratings & Reviews (13)

by JENIYO on 2010-09-28

I made these tonight. Unfortunately, I don't think they are not what am looking for. They are very thin, similar to a chocolate florentine. It bakes up close to 10 min per batch for me.

The recipe does not specify how long I should chill the dough.

by SHESOURCE on 2010-11-22

best.thin.crispy.chewy.chocolate.chip.cookies...ever!

by PINKY on 2010-11-27

Hi

I've noticed in the essential new york times cookbook, the original recipe call 1/4 cup of white sugar and your ingredient list you listed as 11/4 cups of white sugar. Why did you use more white sugar than the original recipe calls for?

by JROSE on 2010-12-30

important not to go even one minute over 10 minutes or you have hocky pucks rather than lovely chewy delights!

by JULIECHAM247 on 2011-04-04

Delicious, for sure, but a huge hassle to shred/shave the chocolate. I tried every tool and appliance I own and the only one that gave me what I thought was the desired consistency was using a large, sharp knife and taking it to the edge of the chocolate bar and pushing down hard to get shavings. Because the chocolate is so hard all other methods produced powder or were impossible to manage.
Maybe I don't need to worry so much about the consistency of the chocolate but I assumed that the shaved bits were what would make the recipe work best.
Any advice?

by PCONE2 on 2011-05-02

I have not tried the recipe yet however I do have a couple of thoughts. I would cut down the with sugar by half a cup at least. Also for shaving the chocolate, I would use a potato peeler.

by PCONE2 on 2011-05-02

I meant to say White sugar not with.

by melinaphotos on 2011-08-15

I didn't find them chewy at all. They were tasty, but that aspect was essential in my expectations and didn't come through.

by BERNARDIN on 2011-12-29

I know what i'll be baking today ;)

by SBC930 on 2012-02-08

Do you really use a tablespoon of salt in these or is that a typo?

by BAKERS SECRET on 2012-02-16

Outstanding cookie....yum dee-lish....forgot to flatten one tray of them so the end result was thicker and chewier and still tasted great!

by MURIELINUS@YAHOO.COM on 2012-02-18

could somebody give me the weight for 16 tbsp of butter?? Thank you

by BFAY on 2012-05-22

I cut back on the brown sugar by a half cup and only had dark brown sugar so i 'diluted' it by adding a little bit more white sugar to make a full one cup of brown sugar.

I think you could use a half tablespoon of salt and be fine. Mine turned out a little salty. Taste more like chocolate sea salt cookies.

I put chocolate chips in food processor and chopped up a little to get the rugged chocolate appearance in the picture.

Mine turned out just like the picture. First batch I did for 14 min and the edges are slightly crunchy with gooey centers. Second batch I did for 16 min to get crunchier for my boyfriend. He loved them. Not your classic chocolate chip, as long as you go in without that expectation you will love them.

Tip for the newbies: Wet your hands to roll the dough in balls and then pat flat.

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