What’s so amazing about Dorie’s chewy chocolate chip cookies? Not only does Dorie walk you through the recipe that gives us the most wonderful cookies, she lets you in on the secret what makes the cookies truly spectacular. So we can be better bakers!
She says: “The one absolute in this cookie is the chocolate: Use good chocolate and chop it yourself.”
The irregularity of the chopped chocolate, including the “dust,” delivers the flavor. Little did I know!
Chopping up 3/4 pound of dark chocolate by hand takes a while and muscle power to complete. But for 35 crispy, melty and chocolaty cookies which I don’t seem to get enough of, it’s well worth the effort.
First mix together the dry ingredients in a bowl: flour (100% of flour weight), rolled oats (35%) and baking soda. In a separate large bowl, stir together sugars (110%), granulated and light-brown, salt and cinnamon. Drop in the eggs (44%), one at a time. Then stir in vanilla and the melted butter (87%) in two to three additions until you have a shiny mixture. Add the dry ingredients to the mixture. Finally, incorporate the chocolate bits (150%) into the dough.
I couldn’t wait to bake the cookies. So I dropped a few spoonfuls of dough in a sheet pan; they went straight into the 375°F oven. The rest went to the freezer. Needless to say, I’m glad I put away most of the dough. They are dangerously addictive.
The recipe can be found here.
Chewy Chocolate Chip Cookies
Ingredients
- 1 2/3 cups (227 grams) all-purpose flour
- 1 cup (80 grams) rolled oats (not instant)
- 1/2 teaspoon baking soda
- 3/4 cup to 1 cup (150 to 200 grams) sugar (see headnote)
- 1/2 cup to 3⁄4 cup (100 to 150 grams) packed light brown sugar (see headnote)
- 1 teaspoon fleur de sel or 3⁄4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 14 tablespoons (1 3/4 sticks; 7 ounces; 198 grams) unsalted butter, melted and still warm
- 3/4 pound (340 grams) semisweet or bittersweet chocolate, chopped into irregular bits
Instructions
Position the racks to divide the oven into thirds and preheat it to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, oats and baking soda.
Working in a large bowl with a flexible spatula, stir together both sugars, the salt and cinnamon, if you’re using it. Drop in the eggs one at a time and beat with the spatula to blend, then stir in the vanilla. Pour in the melted butter—do this in two or three additions—and stir until you have a smooth, shiny mixture. Add the flour and oats all at once and stir gently until they’re almost incorporated. Add the chocolate bits and stir until the dry ingredients are fully blended into the dough. (You can wrap the dough and refrigerate it for up to 5 days or freeze it for up to 2 months.)
Portion out the dough using a medium cookie scoop (one with a capacity of 11⁄2 tablespoons), or use rounded tablespoons of dough, and place about 2 inches apart on the sheets—these are spreaders.
Bake for 10 to 12 minutes, rotating the sheets from front to back and top to bottom, until the cookies are golden and somewhat firm around the edges but still soft in the center — they’ll set as they cool. Let the cookies rest on the baking sheets for about 3 minutes before carefully transferring them to racks to cool to just warm or room temperature.
Repeat with the remaining dough, always using a cool baking sheet.
STORING: The cookies can be kept at room temperature for about 5 days or frozen for up to 2 months.
WORKING AHEAD: The dough can be made ahead and kept covered in the refrigerator for up to 5 days or frozen for up to 2 months. If you’d like, freeze scoops of dough and then bake directly from the freezer, adding a couple of minutes to the baking time.
Notes
https://food52.com/recipes/78188-chewy-chocolate-chip-cookies
10 Comments
Mardi (eat. live. travel. write.)
September 27, 2019 at 11:51 amI love the colour of yours (I only had chips) and how puffy they are. Mine were baked from frozen and spread a lot (even though I didn’t think they would…). Need to make and bake immediately next time (though I have a lot of cookies still to bake up!)
Chez Nana
September 27, 2019 at 3:25 pmI just baked about half and put the rest in the freezer too. They will come in handy when you get a craving or unexpected guests. These were so delicious.
esther liberman
September 28, 2019 at 3:56 amWhy can’t I see the actual recipe?
Shirley@EverOpenSauce
September 28, 2019 at 4:31 amI am cooking each recipe in “Everyday Dorie” together with an online cooking group. It’s the group policy not to publish the recipes while encouraging folks to buy the book and join in for the fun. I can email you the recipe if you like.
dulceshome
September 29, 2019 at 12:59 pmHere’s a link to the recipe. https://food52.com/recipes/78188-chewy-chocolate-chip-cookies
dulceshome
September 29, 2019 at 1:00 pmYour cookies look great! wow, what a different look. But I’m sure they were fabulous. As Mardi has mentioned, all of the cookies look different! Interesting!
Shirley @ EverOpenSauce
September 29, 2019 at 3:11 pmThanks for the link. It does surprise me how different each of our cookies look. I’m sure they all taste great.
Trina and Tina
September 30, 2019 at 5:22 pmHoping to enjoy this ourselves soon!
Tricia S
October 9, 2019 at 7:13 amI love how yours turned out ! I think this is in part because you nailed the chocolate concert, which I missed (duh). I had grabbed a bag of standard morsels prior to reading the full recipe so I went with that, but I found her tips about the “chocolate dust” to be intriguing. Definitely makes me think about how chocolate specks I see in a good quality bakery cookie vs. grocery. All of a sudden the lightbulb goes off lol ! Great job !
Kayte
March 25, 2022 at 8:08 pmWow, your Chewy Chocolate Chip Cookies with the chopped chocolate look really different and I need to try that method as I just used chocolate chips. My family loves chocolate but I am not a fan so I really don’t know the difference between really good chocolate and just chocolate, etc. I made notes from your post in my book to remind me. Thank you so much. Your photos are lovely.