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+ servings
Dorie's Cookies

Not Quite Dorie Greenspan's Newest Chocolate Chip Cookies

Not Quite The Newest Chocolate Chip Cookies are based on Dorie Greenspan's "My Newest Chocolate Chip Cookies". Dorie adds 1/4 teaspoon each of coriander and nutmeg.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 50
Author Cookie Madness


  • 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.