- Prep time 10 minutes
- Cook time 12 minutes
- makes 45 cookies
Sometimes I add nuts and sometimes I don’t. Sometimes I add a little cinnamon or cardamom or allspice or instant espresso and sometimes I don’t. And yes, I’ve been known to stir in raisins or bits of dried apricot. And there are times when I toss in some toasted coconut. The sign of a true classic is its ability to accept change yet keep its character. This one can do that, so play away.
Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved. —Dorie Greenspan
(272 grams) all-purpose flour
sticks (8 ounces; 226 grams) unsalted butter, at room temperature
(200 grams) sugar
(133 grams) packed brown sugar
fine sea salt
pure vanilla extract
large eggs, at room temperature
(340 grams) bittersweet chocolate, chopped (chip-size pieces), or 2 cups (340 grams) chocolate chips
(120 grams) finely chopped walnuts or pecans, preferably toasted (optional)
- Center a rack in the oven and preheat the oven to 375°F. Line two baking sheets with parchment paper or baking mats.
- Whisk together the flour and baking soda. Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars and the salt together until smooth, about 3 minutes. Beat in the vanilla. One by one, add the eggs, beating for a minute after each egg goes in.
- Turn off the mixer, add the dry ingredients all at once and pulse the mixer to begin blending. When the risk of a flour shower has passed, work on low speed, mixing only until the dry ingredients are almost incorporated. Continuing with the mixer or working by hand with a sturdy spatula, stir in the chocolate and nuts. (The dough can be covered and refrigerated for up to 3 days.)
- Use a medium cookie scoop (one with a capacity of 1½ tablespoons) to shape the cookies and arrange on a lined baking sheet, leaving about 2 inches between the mounds; or portion the dough out by slightly rounded tablespoonfuls. (You can freeze the scooped balls for up to 2 months.)
- Bake the cookies, one sheet at a time, for 10 to 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. Let the cookies rest for a minute on the baking sheet, then carefully lift them onto racks to cool until they are just warm or have come to room temperature. Repeat with the remaining dough, always using a cool baking sheet.
- Storing: The cookies can be kept in an airtight container for about 4 days at room temperature or for up to 2 months in the freezer.