See, Saveur did the taste testing for us, and while flat and chewy emerged as the clear winner, before I held this knowledge, I had felt very torn. Cakey had sounded fine a moment earlier, but then, like Buddy Garrity and his defection to the East Dillon Lions (You can't fake boosterism!), I quickly ditched the notion of cakey and jumped on the flat-and-chewy bandwagon. That's the consistency of a classic cookie anyway. And I mean, if we wanted cakey, we'd make a cake. Right?
Photo: Todd Coleman
(Oddly reminiscent of Shopsin's pumpkin pancakes tower!)
Photo essay begins now.The Essential New York Times Cookbook. Does anyone have this cookbook? It seems kind of essential, no?
Flat & Chewy Chocolate Chip Cookies
2 cups flour
1 scant tbsp. kosher salt
1 1⁄4 tsp. baking soda
1 1⁄2 cups packed light brown sugar
1 1⁄4 cups sugar
16 tbsp. unsalted butter, softened
1 tbsp. vanilla extract
12 oz. finely shaved bittersweet chocolate
8 oz. finely ground walnuts
1. 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, 1–2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and nuts; mix until just combined; chill.
2. Heat oven to 325°. 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.
Makes about 60 cookies.