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    You are in: Home / Recipes / World's Best Chocolate Chip Cookies (By Dorie Greenspan) Recipe
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    World's Best Chocolate Chip Cookies (By Dorie Greenspan)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    blucoat's Note:

    This recipe makes a perfect chocolate chip cookie that is both chewy and crispy. It is from Dorie Greenspan's excellent cookbook, "BAKING: From My Home to Yours". Including nuts is highly recommended. Some variations: for chocolate chocolate chip cookies, substitute 3/4 cup of flour for 3/4 cup unsweetened cocoa powder; for espresso chocolate chip cookies, add 1 1/2 tablespoons espresso powder after the vanilla extract; for a coconut version, add 1 1/2 cups sweetened (toasted or untoasted) shredded coconut when adding the chocolate chips; and for peanut butter chocolate chip cookies, substitute 1/2 cup of peanut butter for 1/2 a stick of butter and beat them together before adding sugar (and use peanuts). Enjoy! Note: The dough can be covered and refrigerated for up to 3 days, or frozen. If you'd like, rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they're solid. There's no need to defrost the dough before baking-just add another minute or two to the baking time.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
    2. 2
      Whisk together the flour, salt, and baking soda.
    3. 3
      Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, 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 inches 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.
    4. 4
      Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
    5. 5
      Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
    6. 6
      Repeat with the remainder of the dough, cooling the baking sheets between batches.

    Ratings & Reviews:

    • on June 22, 2013

      55

      I love these cookies and have been making them for a while now. The only changes I make is adding one bag of milk chocolate chips to the bittersweet chips. I have friends that beg me to make these cookies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2009

      15

    • on January 02, 2009

      55

      I really did think these were pretty great! I halved the recipe because I wanted to see how they'd come out and was not disappointed. I baked them 9 - 10 minutes so they came out soft in the middle and crispy on the sides. Also - I added 1 tsp of vanilla extract and 1 tsp of peppermint extract (instead of 2 tsp vanilla) so it was like biting into a mint-chocolate. Loved them and will be making these with several variations. Thanks for the recipe blucoat.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for World's Best Chocolate Chip Cookies (By Dorie Greenspan)

    Serving Size: 1 (1398 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 89.6
     
    Calories from Fat 39
    43%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 20.2 mg
    6%
    Sodium 77.7 mg
    3%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 0.1 g
    0%
    Sugars 7.6 g
    30%
    Protein 0.9 g
    1%

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