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 ¼ 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.
Recipe
Not Quite Dorie Greenspan's Newest Chocolate Chip Cookies
Ingredients
- 1 ¾ cups 238 grams all-purpose flour
- ⅔ cup 91 grams whole wheat flour
- ¾ teaspoon baking soda
- 2 sticks 8 ounces; 226 grams unsalted butter, cut into chunks, at room temperature
- 1 cup 200 grams sugar
- ¾ 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
Instructions
- 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.
Linda Sweeting says
I mixed these up yesterday, rolled them into balls and refrigerated them. I just baked them but mine came out very flat. I weighed the ingredients and the only thing I changed from this version was to add some chopped pecans. I baked one batch on the convection setting, then the second batch on regular bake with pretty much the same results. The taste is great, though.
Sonya says
Yummy!
Anna says
Sandra, you could try it! If you do, let me know how it works. I've never heard of red cocoa, but I'll look for it.
Sandra says
Anna,
Do you think that you could replace the wheat flour with oat flour? Also,have you ever used red Cocoa? I tried the black and was less than impressed with the results.
Thanks again!
Carol Allisonc says
These sound just right! I will be trying them soon. Thanks!
Anna says
I baked some on Day 1 and some on Day 2. They're good on both days, but the Day 2 version are slightly firmer, denser and chewier. I also baked some using the "Cookies" setting of my Breville convection toaster oven. The ones baked using the convection oven were browner.
Katrina says
Love the title for your version of her recipe. ;). Now I'm going to have to try these and see wha the guys think, think I'll go minus the spices this time, too.