Behind the Recipes
Flat-and-Chewy Chocolate-Chip Cookies by Chef Amanda Hesser
Makes 30-35 cookie servings
INGREDIENTS:
2 cups all-purpose flour
1 1/4 teaspoons baking soda
2 teaspoons 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)
PREPARATION:
1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
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.
3. 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.
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