Flat-and-chewy chocolate chip cookies from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 706) by Amanda Hesser

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on January 20, 2019

    Very good. I didn't find them super salty at all, but I like salty cookies... These don't beat the ones by Seven Spoons that I like best, but they have a very nice texture. I baked off a few today and plan to bake more tomorrow to see if the extra day of waiting in the fridge improves them even more. (I made them slightly smaller - 1.5 T balls, baked for 12 mins to compensate.)

  • wcassity on December 19, 2016

    Tasty. Definitely on the salty side. Even better the next day - still chewy, and deeper flavor.

  • milgwimper on July 02, 2014

    Made these for a friend and we made them for her potluck. The report back from the potluck was that they disappeared before all other desserts.

  • Melanie on February 23, 2012

    p706. So nice and chewy. I didn't toast my walnuts and simply used chocolate chips. I used about 1 tsp sea salt. Give these space on the pan as they spread like crazy.

  • feucht22 on January 30, 2012

    Don't skimp on the salt.

  • PrincessK on February 07, 2011

    P. 706

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