Flat and Chewy Chocolate Chip Cookies

This recipe is adapted from Amanda Hesser's The Essential New York Times Cookbook, via Saveur.

Also great for bringing in to your friends at work.


Ingredients

2 cups flour
1 scant tbsp. kosher salt
1 1⁄4 tsp. baking soda
1 1⁄2 cups packed brown sugar
1 1⁄4 cups sugar
16 tbsp. unsalted butter, softened
2 eggs
1 tbsp. vanilla extract
12 oz. finely shaved bittersweet chocolate
8 oz. finely ground walnuts


Directions

(Note: Before starting, I tried various methods of "shaving" chocolate. I found the best was to just take a knife and cut/chop the chocolate to my own preferred consistency, with lots of small shavings and a few good chunks as well.)

Whisk flour, salt, and baking soda in a bowl, then set aside. In another 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 then chill for approximately one hour.

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 with your hand or back of a spoon. Bake until set, about 15 minutes.
 (Be careful not to over-bake as that will lead to flat and crispy, not chewy, cookies.)