Dorie Greenspan’s World Best Chocolate Chip Cookies
I’m finally delivering on that promise to get you guys this next recipe in The Chocolate Chip Cookie Experiment.
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 my favorite part of 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 than the cookies that I typically like (thick, pillowy, soft), but they are still SO good! They are definitely thinner 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. Know what I mean? (like these). You still feel like you’re eating substantial cookie… just a little thinner.
But, despite my efforts not to like these, I keep going back for another bite. And then another. And then another. And I even think I like them the longer they sit on the counter. It seems like the flavor really deepens the longer they are at room temp.
They have a great buttery taste, and of course– overwhelmingly chocolate! Which I don’t mind in the slightest. I will add, however, that I will probably use a “lighter” chocolate next time. Maybe even milk chocolate. The recipe calls for “bittersweet,” and I used an 86% cacao chocolate bar. But I think I’d like these even more with a sweeter chocolate.
Just my 2 cents…
Seriously guys. Allllllllll about the chocolate with this one. You guys are going to love these!
- 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
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.