I’m sure most people will say who needs another chocolate chip cookie recipe, but when the source of that recipe is Dorie Greenspan, the ultimate baker of cookies, well one most stop , bake, taste and enjoy. This recipe is a slightly more adult version of the classic cookie adding spices you might not think of adding to the cookie- ground coriander and nutmeg. Before dismissing this, please reconsider…. these spices enhance the flavor, but the flavor is indeed subtle and delicious. I like the idea of adding some spice to chocolate chip cookies and plan to experiment myself with cinnamon and chinese-five spice powder. These cookies have a nice chewy texture, more so than a classic chocolate chip. This is definitely a great alternative and also seems to appeal to those who may not normally like a chocolate chip cookie. I highly recommend Dorie’s cookbook, “Dorie’s Cookies” published in 2016. It’s a great cookie bible from one of the greatest baker of our time. I use this book over and over again. I especially enjoy how Dorie suggests variations and changes to her recipes to try for fun. If you can’t have fun baking and eating cookies, well when can you have fun?
From by the bay, wishing you fun chocolate chip cookie food memories!
Best New Chocolate Chip Cookie Recipe
By Dorie Greenspan from Dorie’s Cookies 2016
Makes about 50 cookies
- 1 3/4 cups (238 grams) all-purpose flour
- 2/3 cup (91 grams) whole wheat flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground coriander
- 2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
- 1 cup (200 grams) sugar
- 3/4 cup (150 grams) packed light brown sugar
- 1 1/4 teaspoons fine sea salt
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 10 ounces (283 grams) semisweet or bittersweet chocolate, coarsely chopped (or 1 2/3 cups chocolate chips)
- Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
- Whisk together the flour, salt, and baking soda.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
- Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
- Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.Repeat with the remainder of the dough, cooling the baking sheets between batches.
- Repeat with the remaining dough, being certain to use cool baking sheets.