Thursday, January 15, 2009

Dorie's CC Cookies and a Re-cap

I feel like I've been on a quest to make the perfect chocolate chip cookie for a long time. I think my M&M ones are probably my favorite, they're derived from the Levain Bakery's chocolate chip cookies.... but I still search and try new recipes.
I decided to try out Dorie's recipe and see how it did. Overall, not my favorite. They spread too much, and were too crispy (much like Bobby Flay's - see below for link). I looked up reviews by others, and it seems that I'm not the only one who feels this way about them. I think I'll stick with my other recipe for now... but here it is if you're interested!
As an aside, I always refrigerate my cc cookie dough for at least an hour before I make them (with my M&M dough, I refrigerate it overnight)

Here is a listing of my previously made Chocolate Chip Cookies:
M&M Chocolate Chip Cookies (my favorite)
Ghirardelli 60% Cacao Chocolate Chip Cookies
Bobby Flay's Throwdown Chocolate Chip Cookies
My Lowfat Chocolate Chip Oat Cookies
Double Chocolate Chip Cookies

Chocolate Chip Cookies
by Dorie Greenspan

2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
2/3 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chocolate chips or semisweet chocolate chunks

Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, salt, and baking soda.
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.
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
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.
Repeat with the remainder of the dough, cooling the baking sheets between batches.



I use a really easy recipe that everyone in my family *loves*. I just use the recipe on the back of the nestle semi-sweet mini morsels bag, but I do 3/4 brown sugar and 1/4 white sugar. I think the bag splits it up half and half, but when you use just a little more brown than white, they are gooey and chewy and so very very good. (Mom used to use all brown -- then they have no life in them.)

Love your blog!

Nina said...

I thought the exact same thing when I made these. They definitely spread too much. I almost had a cookie cake on my hands instead of individual cookies.

My favorite chocolate chip cookie recipe is here:

Anonymous said...

I too LOVE the Levain bakery copy cat recipe! I am a sucker for a good cookie though. Great blog, I love seeing your new recipes in my google reader!

AnickH said...

I like your M&M cookies recipe better than this one. The M&M cookie recipe calls for more flour therefore makes a fatter puffier cookie.