day 10: flat-and-chewy chocolate-chip cookie

[the le sauce12 days of cookies]

This is the one. The one you leave out for Santa. Not only is it the quintessential chocolate cookie that requires pairing with ice-cold milk, it’s special enough, truly flat and chewy in the end and with chocolate slivers melding into the cookie base, rather than chips floating around on top, that Santa will remember you for years to come. And the fact that you could resist eating them all and could manage share these, well, that secures your spot on the NICE list. Guaranteed.

Flat-and-Chewy Chocolate-Chip Cookies
Via the New York Times

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)
Preheat the oven to 325 degrees. 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.

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.

Makes 30 to 35 cookies.