Ta-da! Okay friends, I am SO excited to finally deliver on that promise to get you guys this next recipe in The Chocolate Chip Cookie Experiment. Today we’re talking about Dorie Greenspan chocolate chip cookies — and oh my goodness, you guys, we need to have a moment. These are not your everyday, run-of-the-mill classic chocolate chip cookies. These are all about the CHOCOLATE, capital letters fully intended, and I am absolutely here for it. 🍫 Let’s dig in!

What Makes Dorie Greenspan Chocolate Chip Cookies So Special

Can we talk about what sets Dorie’s cookies apart from literally every other chocolate chip cookie recipe out there? Dorie Greenspan is one of my all-time favorite bakers — right up there with favorite uncles who sneak you dessert before dinner. Her latest book is packed with best cookie recipes that make you want to immediately cancel all your plans, put on an apron, and bake. Dorie’s chocolate chip cookies follow a classic chocolate chip cookie theme but with tiny changes that make great things happen. We’re talking different textures, a different mixing method, and lots of little chocolate pieces that make every single bite completely dreamy. Be still my heart. 😍

The Chocolate Situation (Because There Is a LOT of It)

This chocolate chip cookie recipe is all about the CHOCOLATE, as you can see. It calls for either 12 ounces of chopped chocolate or 2 cups of chocolate chips. I opted for the chopped chocolate, and 12 ounces looked like WAY more than 2 cups of chocolate chips — so do what you will with that information! I liked all the chocolate though. It was honestly my favorite part of these cookies. The recipe leans toward bittersweet chocolate, and I used an 86% cacao bar, but I think a better quality chocolate — maybe even semisweet chocolate or a mix of semisweet chocolate and milk chocolate chunks — would give you a wonderful chocolate flavor without that intense dark bite. You could even try white chocolate if you’re feeling adventurous! Different kinds of chips and chocolate chunks are all fair game here, and honestly, that’s one of the good reasons I keep coming back to this recipe. If you love dark chocolate cookie lovers vibes, you’re going to absolutely flip for these. If you want something a little sweeter, swap in some lighter chocolate. 🍪

(yet another) Recipe for the World's Best Chocolate Chip Cookies :)

What You’ll Need — Key Ingredients

One of the little things I love about this recipe is how the ingredient list feels both familiar and a little unexpected. You’ll need your standard unsalted butter (melted butter — not softened, melted, which changes everything about the texture!), light brown sugar, and a cup sugar for sweetness. There’s also pure vanilla extract, large eggs, a teaspoon salt, and your all-purpose flour — a little whole wheat flour can be swapped in for a nuttier depth. The dry ingredients include unsweetened cocoa powder, which gives this such a rich, chocolate batter vibe — almost like a chocolate cake decided to become a cookie. You’ll also need a ¼ teaspoon of baking soda and, of course, your chopped chocolate or chocolate chips. The pull of a salted dark chocolate chip cookie is REAL, you guys. So don’t skip the salt. It makes everything pop. ✨

Dorie’s Mixing Method — What Makes It Different

Here’s where it gets interesting! Unlike most chocolate chip cookie recipes that have you creaming cold or room temperature butter with sugars using a stand mixer or electric mixer, this recipe uses melted butter. If you do use a stand mixer, grab the paddle attachment and keep things at low speed initially, then bump to medium speed just until combined — don’t overmix! You can absolutely use a hand mixer too. In a large bowl, whisk together your dry ingredients, then stir in the melted butter and large eggs. Use a rubber spatula to fold in all that gorgeous chopped chocolate. The different mixing method here is one of the most important things that gives these cookies their signature texture — thinner and crispier around the edges with a chewy, fudgy center. It’s an odd mix of textures that somehow works perfectly. Drop tablespoons of dough onto your lined baking sheet and bake. Simple! For more on mixing methods that create best chocolate chip cookies, check out America’s Test Kitchen Chocolate Chip Cookies — I did a whole deep dive there. 🙌

Baking Tips for the Best Results

Let’s talk logistics, because a few little things here make a BIG difference. Use silicone mats or parchment-lined baking sheets — both work great, but silicone mats give you slightly more even bottoms. Make sure your oven is fully preheated before the first batch goes in. I actually recommend using the convection setting if your oven has it, because these thin cookies benefit from that circulating heat — the edges get crackly and gorgeous! Pull the first batch when the tops look just barely set and let them cool on the baking sheets for a few minutes before moving them. The remaining dough can sit at room temperature while the first batch bakes — no need to refrigerate between batches unless your kitchen is super warm. The second batch will bake just like the first. Keep a close eye on your mixer speed and don’t overbake — these guys go from perfect to overdone fast! 🔥

My Honest Thoughts on These Cookies

Overall, I really liked these cookies — but I keep wanting to not like them. Weird, right? I think it’s just because they are so different from the thick, pillowy, soft cookies I typically gravitate toward. But they are still SO good! They are definitely thin cookies — watch out when scooping the dough, because they spread! But they’re not so thin that you feel like you could see your hand through the other side. You still feel like you’re eating a substantial cookie. Just a little thinner. Despite my efforts not to like these, I kept going back for another bite. And then another. And another! And I even think I liked them more the longer they sat on the counter — the flavor really deepens over time at room temperature. These are a more traditional chocolate chip cookie in spirit but taken to a different point entirely with all that wonderful chocolate flavor. If you love a chewy double chocolate chunk cookie, these are absolutely your people. 😂

Fun Variations to Try

One of the newest chocolate chip cookies tricks I’ve learned? Play with your mix-ins! This recipe is a fantastic base for lots of add-ins. Think different kinds of nuts — pecans, walnuts, even macadamia nuts — folded right in with your chocolate chunks. Or try a cup store-bought chocolate chunks alongside unsweetened chocolate pieces for layers of flavor. Want better flavor? Use better chocolate — always! You could also fold in a heatproof bowl of ganache-drizzled chocolate bits for something truly over the top. Honestly, these remind me of Dorie Greenspan’s World Peace Cookies in the best possible way — that same shortbread dough energy, buttery and complex. They’re also SO perfect for a cookie exchange because they look gorgeous on a platter and travel well. And if you want to go a different direction entirely, my Hershey’s Chocolate Chip Cookie Recipe is a great classic option, or try the Panera Kitchen Sink Cookie for something with lots of add-ins! 🎉

Why You Have to Make These Right Now

Seriously, you guys. Allllllllll about the chocolate with this one. Last weekend I made these on a whirlwind drive home in the pouring rain after a sudden passing thought struck me — I absolutely needed cookies immediately. And these did not disappoint. Not even a little bit. They have a great buttery taste and an overwhelmingly rich chocolate batter quality that I don’t mind in the slightest. If you’re a dark chocolate cookie lovers kind of person, this salted dark chocolate chip cookie moment is going to hit different. 🙌 I’ve also seen this recipe blowing up on TikTok — make these and tag me, because I want to see your results! Whether you go with a regular bake or tweak the chocolate situation, these are genuinely one of the best cookie recipes I’ve made in this whole experiment. Make them. You have to make this. I literally can’t even. ❤️

Bon appétit, friends! 🍪✨

Dorie Greenspan's World's Best Chocolate Chip Cookies

Yield: 4 dozen cookies

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Full of chocolate and buttery flavor, these cookies live up to their name!

Ingredients

2 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup butter, softened
1 cup sugar
2/3 cup brown sugar
2 tsp vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped or 2 cups chocolate chips

Instructions

Preheat oven to 375ºF.

Mix together the flour, salt, and baking soda. Set aside.

Using an electric mixer, beat the butter until it is smooth. Add the sugars, and beat until smooth.

Mix in the vanilla. Add the eggs one at a time, beating for 1 minute after each addition.

In 3 additions, gradually mix in the dry ingredients.

Fold in the chocolate.

Scoop heaping tablespoons of dough (not any bigger than that-- remember, this dough will spread) onto an ungreased cookie sheet, leaving 3 inches in between the cookies.

Bake for 8-9 minutes until just the edges are golden brown (watch them, because they'll burn quickly if you leave them in too long). Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.