Chewy and Flat Chocolate Chip Cookies

cuisine American
difficulty Simple
makes 24 cookies
season Year Round


2 cups flour 1 scant tablespoon kosher salt 1 1/4 teaspoons baking soda 1 1/4 cups granulated sugar 1 1/2 cups packed light brown sugar 1 cup unsalted butter 2 large eggs 1 tablespoon pure vanilla extract 6 ounces semi-sweet or bittersweet chocolate chips


  1. Preheat oven to 325 degrees F.
  2. Whisk flour, salt and baking soda in a bowl and set aside.
  3. In the bowl of an electric mixer, beat sugars and room temperature butter on medium speed until fluffy.
  4. Beat in eggs, one at a time, and then add vanilla.
  5. Add reserved flour mixture and chocolate chips and mix until just combined. Chill for at least 30 minutes.
  6. Use a 1 1/2-inch ice cream scoop for uniform size, and place no more than 6 cookies on a parchment lined half sheet baking pan. These cookies spread a ton! Be sure to space at least 3 inches apart or they will spread and stick together.
  7. Bake for 10 minutes, put on oven mitts and open the oven door. Lift the baking sheet and whack it on the oven rack. The cookies will deflate. Bake until set and golden brown, about 4 minutes longer. Do not overcook as the cookies will continue to bake when removed from the oven. The cookies should still be soft and chewy. Remove cookies from the baking sheet when cool.