I first posted this recipe in 2017 under the rather unhelpful title "Newest Chocolate Chip Cookies." After making them again recently, I realized they deserved a better introduction and some new photos. Back in 2017, this was one of Dorie Greenspan's newer chocolate chip cookie recipes. In fact, in Dorie's Cookies she named it "My Newest Chocolate Chip Cookies.
Her recipe is a variation on the classic chocolate chip cookie theme. And that's what makes chocolate chip cookie baking so much fun. Tiny changes in ingredients or technique can create surprisingly different textures and flavors. A little whole wheat flour, a different mixing method, or a change in the type of chocolate can transform a familiar recipe into something new.
Dorie's Cookies Version
In this recipe (which is from Dorie's Cookies), Dorie departs from her classic chocolate chip cookies and includes ¼ teaspoon each of coriander and nutmeg, two spices you don't usually find in chocolate chip cookies. The amounts are small enough that they don't dominate the flavor, but they're meant to add a little warmth and complexity in the background. I left them out when I baked the first batch because I wanted a more traditional chocolate chip cookie. I finally got around to trying the cookies with the spices and was pretty impressed.
Texture and Flavor
These cookies are chewy in the center, crisp around the edges, and loaded with chopped chocolate. They're simpler than many bakery-style chocolate chip cookies, but the flavor is outstanding. Dorie combines all-purpose flour and whole wheat flour not to make the cookies taste healthy, but to create a better balance of texture, moisture, and flavor. And then there's the flavor twist. Instead of feeling "extra", the nutmeg and especially the coriander went well with the chocolate chip cookie flavor. I recommend trying the recipe with the spices. If you're hesitant, just take out a portion of the dough and stir some in.
Adapted Version
Here's the recipe as I make it now. Dorie adds the salt at a different point, but I found that when I tried doing that I kept forgetting to add it, so I just whisk it in with the flour, soda and spices. I've also tested these with chocolate chunks and chips and found I like them best with a mixture of chocolate -- a little bittersweet and some milk. Walnuts are pretty good in these too, but not really necessary since there's already so much going on. And the cookies seem best to me when made as 1 tablespoon size cookies rather than large. I had to use some restraint here because I'm so used to larger style cookies, but the classics are are elegantly sized.
And speaking of the classics. For even more traditional cookies, Dorie says to use 2 cup of flour (no whole wheat), 1 teaspoon salt, ¾ teaspoon baking soda, 1 cup sugar, ¾ cup light brown sugar, 2 eggs, 2 teaspoons vanilla and 12 oz bittersweet chocolate.
Recipe
Not Quite Dorie Greenspan's Newest Chocolate Chip Cookies
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.
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.