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Dorie’s Chocolate Chip Cookies

Dorie’s Chocolate Chip Cookies are thin, crispy, chewy, and all kinds of delicious. These are definitely a contender for best ever!

Dorie's Chocolate Chip Cookies served on a white platter

Dorie Greenspan’s Chocolate Chip Cookies

I never tire of baking chocolate chip cookies. I like all kinds, from simple ones to those loaded with lots of add-ins. And I love trying as many “favorite” and “best” varieties as possible.

Dorie’s Chocolate Chip Cookies have the distinction of being labeled “the best” by one of my favorite bakers, Dorie Greenspan. She describes them as “totally tempting,” and I have to say that I agree 100%.

stack of chocolate chip cookies on a pale green plate

So, what makes these so good? There are a few really good reasons to recommend these cookies. First and foremost, let’s talk about the chocolate. There is SO much chocolate packed into these little guys. The trick here is using chopped chocolate instead of chocolate chips. That does a few really great things for these cookies. First of all, you can use a better quality chocolate than you’ll normally get from chocolate chips. Better chocolate means better flavor, of course.

In addition to the wonderful chocolate flavor, I love that chopping the chocolate also gives you lots of little chocolate pieces and shards that fill the cookies with plenty of chocolate in every bite. Plus, the little bits of chocolate scattered throughout the cookies gives them a different look than their more traditional counterparts.

Dorie's Chocolate Chip Cookies on a white platter

Then, there’s the texture. These cookies are that magical combination of crispy on the outside and soft on the inside. They’re fairly thin cookies, too, as they spread quite a bit as they bake. Be sure to leave plenty of room between them on the pans. There’s no need to flatten the dough before baking. Just scoop the dough onto the pans, and let them do their magic in the oven.

There’s nothing fancy or even fussy about these cookies. They’re just really, really good cookies with lots and lots of amazing chocolate flavor. If that sounds good to you, then be sure to bake a batch of them as soon as possible!

Can’t get enough chocolate chip cookies? Try Crispy Chocolate Chip Cookies, Brown Sugar Oatmeal Chocolate Chip Cookies, and Chewy Chocolate Chip Cookies next!

How to Store

After the cookies have cooled, store them in an airtight container at room temperature up to 3 days. Alternatively, place them in a freezer-safe container or bag and store up to 3 months.

I must also point out that this is a great dough for freezing. Freeze the portioned dough and bake whenever you get a cookie craving. You can read my tips for doing this in How to Freeze Drop Cookie Dough.

Find more cookie recipes in the Recipe Index.

Dorie's Chocolate Chip Cookies

Yield about 6 dozen cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Dorie's Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and jam-packed with SO much chocolate!

Dorie's Chocolate Chip Cookies served on a white platter


  • 2 cups (240g) all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2/3 cup (167g) firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 12 ounces (340g) bittersweet chocolate, roughly chopped (or 2 cups chocolate chips or chunks)
  • 1 cup finely chopped nuts (optional)


  1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, salt, and baking soda. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until well blended. Mix in the vanilla. Add the eggs, one at a time, mixing well after each addition.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Stir in the chocolate and nuts.
  6. Drop the dough by rounded tablespoonfuls (I use a #50 scoop.) onto the prepared pans, leaving about 2 inches between the cookies.
  7. Bake, one pan at a time, 10-12 minutes, or until the edges are brown and the centers are golden. (If they're still slightly soft in the middle, that's fine.)
  8. Cool the cookies on the pan on a wire rack for 1 to 2 minutes. Then, use a spatula to transfer them carefully to a wire rack to continue cooling.


Recipe slightly adapted from Baking: From My Home to Yours.

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    5 Comments on “Dorie’s Chocolate Chip Cookies”

  1. Hi,

    I can’t seem to ever get my cookies to go flat. They always puff up or come out very thick. What am I doing wrong? 

    • Hi, Malissa. If that happens with different cookie recipes without making any changes to them, then check the accuracy of your measurements, the freshness of your ingredients, and the accuracy of your oven’s temperature. You can read a lot more about cookie baking problems here.

  2. These are basically the toll House cookie recipe with some small changes. That seems to be the thing, people declaring their cookie is the most exciting and best ever when it’s really just a slight variation of a toll House cookie. I don’t get it.

  3. My family loves these cookies. I use chopped pecans as the salty flavor of the pecans goes very well with the dark chocolate chunks I use. 

    Only problem is the recipe isn’t enough! Has anyone tried doubling it? Does it turn out the same? Thank you in advance. Krisy 

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