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

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 Dorie's Chocolate Chip Cookies on a pale green plate

So, what makes these so good? There are a few really good reasons to recommend these chocolate chip 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 standard chocolate chip cookies.

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.

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.

There’s nothing fancy or even fussy about Dorie’s Chocolate Chip 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!

Find more cookie recipes in the Recipe Index.

More Chocolate Chip Cookie Recipes

Yield: about 6 dozen cookies

Dorie's Chocolate Chip 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

Ingredients

  • 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)

Instructions

  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.

Notes

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

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