This recipe is based on one called “My Newest Chocolate Chip Cookies” from Dorie Greenspan’s Dorie’s Cookies. It’s a nice book with creative recipes, many of which call for for spices you might not expect in a cookie. For instance, to these cookies Dorie adds 1/4 each of coriander and nutmeg. Maybe one day I’ll throw in some coriander and nutmeg, but I was in the mood for traditional flavors and left out the spices.
And the cookies are fantastic! For some reason mine aren’t as dark as Dorie’s, but they are chewy and have a nice shape. Also, she got the proportions of all-purpose and wheat flour just right, as the cookies don’t taste wheat-y at all. Not that a wheat flavored cookie is a bad thing, but in these cookies the wheat just seems to add more chewiness to the texture. I’ll definitely make them again and might try playing around with different flavors or brands of chopped chocolate. For this batch I used Ghirardelli Bittersweet Chips.
You can see Dorie’s recipe here. Below is how I made them, and I used the weight measurements rather than volume. Also, the texture is better if you bake the cookies from dough that’s been chilled for 24 hours.
- 1 3/4 cups (238 grams) all-purpose flour
- 2/3 cup (91 grams) whole wheat flour
- 3/4 teaspoon baking soda
- 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
- 11/4 teaspoons fine sea salt (I just used 1 tsp Morton Kosher)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 10 oz Ghirardelli BIttesweet Chocolate Chips
- Whisk together the flours and baking soda.
- With an electric mixer, beat the butter, both sugars and the salt for 3 minutes or until creamy.
- Add the eggs one at a time, beating for a minute after each egg is added. Beat in the vanilla.
- With a heavy duty scraper, stir in the flour mixture (if you have a stand mixer, you can do this with the paddle on medium low speed).
- Stir in the chocolate or chocolate chips. Scoop the dough out onto a large sheet of plastic, wrap it up and chill for an hour or portion out your tablespoon size balls and chill the balls of dough.
- Preheat it to 375 degrees. Line two baking sheets with parchment paper.
- Shape dough into balls using level tablespoon size portions. Arrange on baking sheet and bake one sheet at a time for 9 to 11 minutes. Alternatively, you can bake two sheets at a time and rotate top and bottom after 6 minutes.
- Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool.