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 ¼ teaspoon each of coriander and nutmeg.
Servings 50 cookies
Cost 5
Ingredients
- 1 ¾ cups all-purpose flour (238 grams)
- ⅔ cup whole wheat flour (90 grams)
- ¾ teaspoon baking soda
- 1 teaspoon Morton kosher or 1 ¼ teaspoon "fine sea salt"
- 2 sticks unsalted butter, cut into chunks (226 grams)
- 1 cup sugar (200 grams)
- ¾ cup packed light brown sugar (150 grams)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 10 oz coarsely chopped bittersweet chocolate or bittersweet chips (such as Ghirardelli)
Instructions
- Whisk together the flours, baking soda and salt. I recommend weighing each flour because 1 ¾ cup can range from 218 grams to 250 grams. This recipe calls for 238 grams. For whole wheat flour, use 91 grams. Whisk in the spices if using.
- With an electric mixer, beat the butter and sugar 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 with a small cookie scoop or portion out tablespoon size balls and chill the balls of dough for an hour on a plate lined with plastic wrap.
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
- 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.