When I first started reading blogs one of the first new names I came across was Dorie Greenspan. I think at the time people were making her recipes for Tuesdays with Dorie, and I kept seeing these cookies called World Peace Cookies. There is a bit of a story behind them, but essentially the idea is if everyone would just eat these we could achieve world peace. I made them that Christmas and they were wonderful and had the best chocolate flavor. They are sables and you put them in the freezer and then slice and bake. You also chop up really good chocolate for the chips and use sea salt in the cookies. All of the little touches like that make them just wonderful. That is Dorie for you. That is what these chocolate chip cookies are about as well. If you learn anything from Dorie it’s that sometimes the technique can make a recipe just as much as the ingredients. Also, you use the best ingredients you can find as well as afford. Both of the recipes come from her cookbook Baking – from my home to yours. It is one of the few cookbooks that actually sits on the countertop in my kitchen.
Try these chocolate chip cookies today. Use real butter and if you can get some good chocolate use that, too! Try sprinkling some sea salt on top before baking and you might be pleasantly surprised with the outcome – it balances the sweetness really nicely. I use a pampered chef melon scoop to portion these out and it makes the work much easier. If you like a thicker cookie that is still nice and chewy I will have another recipe for that in a few weeks. I have to admit – I love a thick chocolate chip cookie like you can get at a bakery, so when I saw these flattening in the oven I was a bit disappointed at first. However with one bite my disappointment waned and I declared a new frontrunner in my chocolate chip cookie repertoire. Kids and husband loved these as well:-) Thank you Dorie for a great recipe!
- 2 cups all-purpose flour (I use half white whole wheat flour and might use all next time)
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 cup unsalted butter, at room temperature (if you use salted butter just use about ½ to ¾ tsp of salt
- 1 cup sugar
- ⅔ cup packed light brown sugar
- 2 teaspoons pure vanilla extract – I added a few drops more for good measure
- 2 large eggs
- 2 cups store-bought chocolate chips (She recommends 12 ounces bittersweet chocolate chopped into chips or or 2 cups semisweet chocolate chunks)
- 1 cup finely chopped walnuts (optional) or 1 cup pecans (optional) (I didn’t add nuts)
- Preheat oven to 375 degrees with rack centered in the oven.
- Whisk together the flour, salt, and baking soda.
- Beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
- Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls. I use a pampered chef medium size melon scoop.
- Bake the cookies for 10-12 minutes and Dorie suggests rotating halfway through to get them evenly baked.
- Repeat with the remainder of the dough, cooling the baking sheets between batches.