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Dorie Greenspan’s Chocolate Chip Cookies

February 4, 2010

I made these to go with the Peanut Butter Swirl Brownies I made for my TA on Tuesday night. I have to say, they’re really excellent! So far, I’m really impressed with Baking: From My Home to Yours. Everything I’ve made from it has turned out really delicious, I think I can see why there’s Tuesday’s With Dorie (which I think I may join!). Anyways, this recipe made a lot of cookies, and I went with one of the variations on the side panel from the book because I really like coconut (though some people don’t). Totally easy to omit if you don’t like coconut, but if you do, this is definitely a keeper. I’d say this cookie recipe is a 4.5 out of 5.

My family really likes these cookies, and I have to say they are really good! These are from Dorie Greenspan’s Baking: From My Home to Yours on page 68.

Dorie Greenspan’s Chocolate Chip Cookies from Baking: From My Home to Yours (pg 68)

2 cups all-purpose flour
1 teaspoon salt (1 1/4 if you really like salt)
3/4 teaspoon baking soda
2 sticks (8 ounces) of unsalted butter, 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, or 2 cups store bought chocolate chips/chunks (I used chocolate chips)
1 cup finely chopped walnuts or pecans (I didn’t use nuts)
1 1/2 cups of sweetened coconut (a variation)

1. Center a rack in the oven and preheat oven to 375F. Line two baking sheets with parchment or silicone mats.
2. Whisk together the flour, salt, and baking soda.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute until smooth. Add the sugars and beat for another two minutes until well blended. Beat in the vanilla. Add the eggs one at a time, beating for one minute after each egg goes in. 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.
4. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
5. Bake the cookies – one sheet at a time and rotating the sheet at the midway point for ten to twelve minutes, or until they are brown at the edges and golden brown in the center; they may still be a little soft in the middle.
6. Allow the cookies to rest for one 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 sheets in between batches.

Yield: 45 cookies.

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