My newest chocolate chip cookies
Cookies
My Classic Best Chocolate Chip Cookies have been my favorites for close to twenty years. I still love them, but when it comes to chocolate chip cookies, it's hard to be constant. Recipes for chocolate chip cookies are like scarves—you're always happy to have a new one. And so, here's my new cookie. Not radically different from the old one... but different enough you'll want to make both.
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<br />The cookie, with its combination of all-purpose and whole wheat flours and a different mix of white and brown sugars, bakes to a chewier cookie than my classic. I added nutmeg and coriander to the dough, and it's up to you if you'd like to use them or not—or if you'd like to use even more. Or maybe you want to flavor the dough with a little instant espresso (1/2 to 3/4 teaspoon), with or without ground cinnamon (1/4 teaspoon), or even a little (1/4 to 1/2 teaspoon) Chinese five-spice powder.
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<br />You can use the dough soon after it's made, but it improves with more chill time. If you can wait a day to bake the cookies, do.
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<br />From <a href="https://www.amazon.com/Dories-Cookies-Dorie-Greenspan/dp/0547614845">Dorie's Cookies</a href> (Houghton Mifflin Harcourt 2016).
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