Tag Archives: best chocolate chip cookie

Best New Chocolate Chip Cookie Recipe

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)


  1. Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
  2. Whisk together the flour, salt, and baking soda.
  3. 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.
  4. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
  5. 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.
  6. Repeat with the remaining dough, being certain to use cool baking sheets.

Whiskey and Rye Chocolate Chip Cookie

blog whiskey rye chip cookie

It’s Fall and time to get back into the kitchen to bake. I can’t think of a better cookie than this bumped up version of a chocolate chip cookie. This is by far my favorite recipe. It’s crispy, sweet and salty. Chocolate is in every bite thanks to using different sizes of chocolate bits in the cookie. You will want to make this recipe over and over again.


From by the bay wishing you sweet chocolate food memories!


Whiskey and Rye Chocolate Chip Cookies

Recipe by San Francisco Cooking School


  • cups chocolate wafers (discs, pistoles, fèves; preferably 72% cacao), divided
  • 2 cups all-purpose flour
  • ½ cup rye flour
  • ½ teaspoon baking soda
  • teaspoons kosher salt
  • ¾ cup (1½ sticks) plus 1 tablespoon unsalted butter, room temperature
  • ¾ cup dark brown sugar
  • ¾ cup granulated sugar
  • 1 large egg
  • teaspoons vanilla extract or vanilla paste
  • 1 teaspoon bourbon
  • 1 vanilla bean, split lengthwise
  • 1 teaspoon flaky sea salt

Ingredient Info

  • Find chocolate wafers (do not use chocolate wafer cookies) at specialty food stores, some grocery stores, and online.


  • Pulse ¾ cup chocolate wafers in a food processor until pea-sized pieces form. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
  • Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
  • Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
  • Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine (save pod for another use).
  • Divide dough balls between 2 parchment-lined baking sheets, spacing 3″ apart. Flatten each ball to about ¾” thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.
  • Do Ahead: Cookies can be made 1 day ahead. Store airtight at room temperature.