I give credit to my mom for starting my obsession with baking. After all, she is the one who introduced me to the chocolate chip cookie.
In kindergarten, there was nothing I enjoyed more than warm chocolate chip cookies accompanied with milk in a red wine glass (it made me feel fancy). So, I asked my mom to teach me how she made these wonderful, tender, chocolatey rounds of heaven. And that’s when everything changed.
Once I knew how to make my favorite cookie, I was hooked! I made chocolate chip cookies at least three times per week for a good part of a year. My neighbors became close friends because they got the warm cookies on a weekly basis. Eventually, I didn’t even need to look at the recipe because I had it memorized word for word. I baked so much that my family gave me cookbooks and fun baking supplies as birthday gifts and Christmas presents. I slowly built my way from the children’s cookbook called “Sweet Treats” to more complex recipes. But, it all started with the chocolate chip cookie.
To celebrate this memory, my mom and I made Dorie Greenspan’s (the queen of cookies!) newest chocolate chip cookies recipe from her book, “Dories Cookies”. We changed it up a little by adding espresso powder and cinnamon in place of the nutmeg and corriander. They were soul-satisfyingly good.
Chocolate Chip Cookies
*Adapted from Dorie Greenspan’s Newest Chocolate Chip Cookies
- 1 3/4 cups all purpose flour
- 2/3 whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp espresso powder
- 1/4 tsp cinnamon
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 cup sugar
- 3/4 cup packed light brown sugar
- 1 1/4 tsp salt
- 2 eggs
- 1 Tbs vanilla extract (I like my vanilla!)
- 10 ounces semisweet chocolate chips (the classic chocolate chips for a chocolate chip cookie)
- The Dough: Whisk both flours, baking soda, baking powder, espresso powder, and cinnamon together. Set aside.
- Working with a mixer, beat the butter, both sugars and salt together, on medium until smooth and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing for 1 minute after each addition. Beat in the vanilla.
- Add the dry ingredients in two separate additions, mixing until the flour is just incorporated, scraping down the bowl after each addition.
- Add the chocolate and incorporate on the lowest speed, or mix in by hand with a spatula. Cover the bowl, and let sit in fridge for at least 1 hour, or overnight (this will prevent too much spreading).
- Baking: Preheat the oven to 375 degrees F. Line two sheets with parchment paper or silicone baking mats. Using a tablespoon scoop, scoop dough and roll between palms to make balls. Place the dough at least two inches apart on the baking sheets.
- Bake for 9-11 minutes (mine were perfect at 11 minutes). Rotate the pans top to bottom and front to back after 6 minutes. The cookies are done when they have spread a little, are slightly puffed, are set around the edges, and soft in the center.
- Let cookies cool for 5 minutes on baking sheets then transfer to cooling racks to let cool. Repeat with remaining dough on cool baking sheets.