My New Favorite Chocolate Chip Cookie

My New Favorite Chocolate Chip Cookie

I have been making Toll House Cookies since I was a kid and we won’t discuss how long ago that has been!  I make a lot of cookies but I make chocolate chip the most often.  I recently splurged and bought two new cookbooks, both by the awe-inspiring Dorie Greenspan.  I have been drooling over her newest Around My French Table for some time and I just couldn’t resist buying her Baking: From My Home to Yours.  Of course the first recipe I tried was My Best Chocolate Chip Cookies.  I adjusted it a little to suit my family’s tastes and I am hooked, I now have a new favorite.  I used one of Dorie’s suggested variations and added instant espresso powder.  The coffee isn’t detectable but just makes the chocolate chips sing.  If you are a cookbook addict like myself, I highly recommend these two cookbooks,  I just can’t wait to try more of the recipes.

Recipe: My Best Chocolate Chip Cookies

Adapted from Dorie Greenspan  Baking From My Home to Yours


  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup salted butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons espresso powder
  • 2 eggs
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup finely chopped walnuts

Cooking Directions:

Pre-heat oven to 375 degrees. In a small bowl, add flour, salt and baking soda, mix together and set aside. In a large mixer bowl add butter and beat with an electric mixer until butter is smooth. Add sugars beating until mixed well. Add vanilla, espresso, and eggs one at a time continue beating until combined. Add flour mixture about 1/3 at at time just until combined. Stir in chocolate chips and walnuts. Scoop dough into rounded tablespoonfuls onto greased or lined cookie sheets about 2 inches apart. Bake for 10 to 12 minutes. Let cookies cool about a minute on cookies sheet and then move to a wire rack to finish cooling.



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