The recipe for these cookies is based on one published in The Essential New York Times Cookbook. The addition of bittersweet chocolate tempers the cookies' sweetness, making for a more sophisticated bite. See the recipe for Flat and Chewy Chocolate Chip Cookies ». Todd Coleman

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

Yield: makes About 60 Cookies


  • 2 cups flour
  • 1 scant tbsp. kosher salt
  • 1 14 tsp. baking soda
  • 1 12 cups packed light brown sugar
  • 1 14 cups sugar
  • 16 tbsp. unsalted butter, softened
  • 2 eggs
  • 1 tbsp. vanilla extract
  • 12 oz. finely shaved bittersweet chocolate
  • 8 oz. finely ground walnuts


  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.