Two Bite One Chip Cookies
Prep time
Cook time
Total time
From Dorie’s Cookies by Dorie Greenspan (Houghton Mifflin Harcourt 2016). Reprinted here with permission.
Recipe type: Cookies
Serves: 60 cookies
  • 1¼ cups (170 grams) all-purpose flour
  • 1⁄3 cup (45 grams) whole wheat flour
  • 1⁄8 teaspoon ground cinnamon (optional)
  • 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
  • 1⁄2 cup (100 grams) sugar
  • 1⁄3 cup plus 1 tablespoon (80 grams) packed light brown sugar
  • 1⁄2 teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • About 60 (1/4 cup; 33 grams) chocolate (or other) chips
  1. Whisk together both flours and the cinnamon, if you’re using it.
  2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars and the salt together on medium speed until smooth, about 3 minutes. Add the egg and beat for a minute, then blend in the vanilla. Turn the mixer off, add the dry ingredients all at once and pulse to begin the blending. Then mix on low speed until the dough comes together and the flour has disappeared. You can use the dough now, but it’s easier to work with if you wrap it and refrigerate it for at least 2 hours.
  3. Getting ready to bake: Center a rack in the oven and preheat it to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  4. For each cookie, scoop out a level teaspoon of dough, roll it between your palms into a ball, press one chip into the dough and then roll again to hide the chip and reshape the ball. Place the balls an inch apart on the baking sheets.
  5. Slide one sheet into the oven and bake for 6 to 7 minutes (there’s no need to rotate the baking sheet unless your oven has serious hot spots), or until the cookies are a pale golden brown. Prod them gently, and they’ll still be soft. Transfer the sheet to a rack and let the cookies rest for about 5 minutes before lifting them onto the rack to cool to just warm or room temperature.
  6. Bake the second sheet of cookies.
  7. Playing Around
  8. Micro Chips. Use just 1⁄2 to a scant 1 teaspoon dough for each cookie. Bury the chocolate chip as in the main recipe and bake for 5 to 6 minutes. You’ll get 120 cookies, which Mary, my recipe tester, says is an appropriate batch, since you eat them by the handful.
  9. Storing
  10. The cookies will keep for about 1 week in a covered container at room temperature. Wrapped airtight, they’ll be good for up to 2 months in the freezer. You can refrigerate the dough for up to 3 days. If you’d like, you can freeze the chip-filled dough balls on a lined baking sheet and then pack them airtight when they’re solid. Let them stand at room temperature while you preheat the oven.
Dorie says: "These are just what you’d imagine given their name: cookies as tiny as your thumbprint. They are adorable (and they can be made even smaller and more adorable; see Playing Around). And they’re delicious. They’re based on My Newest Chocolate Chip Cookie, but they have more flour, so that they bake to dainty domes. You make these cookies by molding a little dough around a chocolate chip. I use dark chocolate chips, but you can use whatever you’d like. You could even go for butterscotch or peanut butter chips. The cookie’s flavor is an easygoing one; it’ll change partners happily. I love these cookies for parties. They’re especially good after a big meal, and they’re excellent playing sidekick to ice cream. Think of them as snacks, and pile them into a bowl."
Recipe by eat. live. travel. write. at