Flat-and-Chewy Chocolate-Chip Cookies Recipe (2024)

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.

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!!! :)

-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

To avoid Wally's dilemma, can we please get this BAKING recipe in weight versus volume?

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.

Disgusting - 1 tbsp of salt made this inedible. Save yourself time and don't make this.

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.

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!

2 hours is good. I'll update the instructions.

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.

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.

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.

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.)

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.

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).

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!

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!

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!

Mine came out super salty as well. I used coarse sea salt

Too much salt.

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).

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.

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?

Also half tablespoon salt

This is one of the best chocolate chip cookie recipes. Roommates loved them. The tablespoon of salt did not make these too salty. If you're using anything but Diamond Crystal kosher salt it's probably better to reduce the amount. Let them sit in the fridge for as long as possible, I got great crispy edges this way and a chewy inside. Perfect cookie. I also did this at altitude, 7,000 ft. Didn't change anything and they still turned out perfect.

27/01/23 1/2 amount1 cup of flour = 120 gram3/4 cup lt. brown sugar = 135 gram1/8 cup sugar = 25 gram1 cup chocolate = 1 cup walnuts = 150 gram

Based on comments about this recipe, I made this with 3/4 tsp salt, 1.5 c chocolate chips and half cup of brown sugar and they were AWESOME. Used the 2 c of walnuts and those were a great addition! Will definitely make again!

Way too much salt. To make flat you need to use the sheet pound method.