Best Flat And Chewy Chocolate Chip Cookies Recipes

FLAT-AND-CHEWY CHOCOLATE-CHIP COOKIES

Flat-and-Chewy Chocolate-Chip Cookies image

It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.

Provided by Amanda Hesser

Categories dessert

Time 30m

Yield Makes 30 to 35 cookies

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 tablespoon kosher salt
8 ounces butter, softened
1 1/2 cups packed light brown sugar
1/4 cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups chopped bittersweet chocolate (chunks and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
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.
Preheat oven to 325. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -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.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 94 milligrams, Sugar 17 grams, TransFat 0 grams

FLAT AND CHEWY CHOCOLATE CHIP COOKIES

Flat and Chewy Chocolate Chip Cookies image

I just made some of these and it's SO good...very chewy! The hardest part about this recipe is shaving/grating the chocolate. I did half of it, got tired, so I put the rest in my mini food processor and just grind it to a fine texture. This recipe came from my October, 2010 issue of Saveur.

Provided by Grace Lynn

Categories Chocolate Chip Cookies

Time 35m

Yield 60 Cookies

Number Of Ingredients 10

Ingredients

2 cups flour
1 tablespoon kosher salt, scant
1 1/4 teaspoons baking soda
1 1/2 cups packed light brown sugar
1 1/4 cups sugar
16 tablespoons unsalted butter, softened
2 eggs
1 tablespoon vanilla extract
12 ounces finely shaved bittersweet chocolate (I used Scharffen Berger)
8 ounces finely ground walnuts

Steps:

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 to 2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and nuts; mix until just combined (I used my hand mixer on low speed). Chill.
Heat oven to 325 degrees. 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.

Nutrition Facts : Calories 107, Fat 5.7, SaturatedFat 2.2, Cholesterol 15.2, Sodium 147.6, Carbohydrate 13.3, Fiber 0.4, Sugar 9.6, Protein 1.2