This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Classic Chocolate Chip Cookies are something I am always happy to make – especially when I am home in Sydney and can make a batch for my dad 🙂
About these cookies, Dorie says:
I’ve been making these for decades. If they look like Toll House Cookies, it’s because that recipe, the mother of so many chocolate-chippers, was my starting point. These spread more than Toll House cookies, and I like that about them. They’ve got a bit more salt and more vanilla too, and they’ve got chunks of real chocolate instead of chips. Of course, you can use chips, but chopping bar chocolate and including all the slivers, flyaway shards and dust makes the cookies look more interesting and certainly makes them taste more interesting—each bite has a different chocolate-to-dough balance. 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.
Ok, so yes, these do resemble the Toll House Cookies (and, indeed my own mum’s recipe is a riff on that one…) EXCPET that, yes, they DO spread. A LOT! I wondeded if it was because it’s 95% humidity here in Sydney or if I didn’t rest the batter in the fridge enough (it’s optional but I like to when I have time), but then I saw that lots of other TWD bakers had similar results. These were SOOOOO thin – and soft – I have to keep them in the fridge here as “room temperature” is quite warm.
“But how do they taste?” hear you ask. Well they taste LOVELY! I used chocolate chips not shards of chocolate (simply for ease) and kept to the base recipe (I am not a fan of cardamom in baked goods nor cinnamon in my chocolate chip cookies) and no thank you to dried fruit in these… I do prefer a thicker cookie when they are this soft though so I might stick to my own recipe in future. Please note that this did not stop us from eating them 😉
Get the recipe for Classic Chocolate Chip Cookies on p 151 of Baking with Dorie or a version of it here.
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Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Any chocolate chip cookie is good in my book. I didn’t notice any kind of unusual spread for mine.
Yum! I love these. Yours look delicious!
They look great and like the perfect size in the photo. You always take such nice photos. Mine were thin as well, and spread a lot (despite 6 hours in the frig before baking). Mark loved them. Side note: all the baking supplies you had lined up in the IG photo was both joyful (thinking of all the things she made over the years) and sad for obvious reasons…I have been thinking about that photo all day. Hugs.
These were spreaders for me too, it is not the humidity. I prefer a thicker cookie to but my guests loved them.
A great treat to share with your dad! I only chilled mine for about 2 hrs…I do wonder if overnight would have helped with the spread issue…maybe next time!
The recipe says no chilling necessary – mine were way too soft to scoop properly had I followed that….
Interesting…I somehow missed the chilling part. I didn’t do that and mine spread a little but not really bad. It is a thinner cookie though. My family loved them though…I think it was all the chocolate haha I don’t usually put that much in but maybe I should!!! Have fun visiting your family!!
I am glad it wasn’t just me! They were very thin and soft cookies. How wonderful that you were able to bake them for your dad.