Dorie Greenspan's Chewy Chocolate Chip Cookies

This Chewy Chocolate Chip Cookie recipe is from Dorie Greenspan’s cookbook, 'Everyday Dorie', who says her cookies are "chewy and a bit crunchy on the edges. That it’s got oatmeal is almost a secret — there’s not much, it’s not really visible and until the cookie’s a day old, its taste is in the background — but it’s part of what makes the chewiness so winning." Does the world need another chocolate chip cookie recipe? "The world cannot possibly have too many chocolate chip cookies," says Greenspan.

Dorie Greenspan making her Chocolate Chip Cookies

Dories fabulous cookbook with lots of great recipes

Dorie Greenspan's Chewy Chocolate Chip Cookies
Makes 4 dozen cookies

1 2/3 cups all-purpose flour
1 cup rolled oats
1/2 tsp baking soda
3/4 cup sugar 
3⁄4 cup packed light brown sugar
1 tsp fleur de sel or 3⁄4 tsp fine sea salt
1/2 tsp ground cinnamon 
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
14 tbsp or 1 3/4 sticks unsalted butter, melted and still warm
3/4 lb semisweet or bittersweet chocolate, chopped into irregular bits
      or use store-bought chocolate chips


Position a rack in the middle of the oven and preheat it to 375°F. Line a baking sheets with parchment paper or a silicone baking mat. 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. 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.

Portion out the dough using a rounded tablespoon, and place about 2 inches apart on the sheets — these are spreaders. Bake for 10 to 12 minutes, until the cookies are golden and somewhat firm around the edges but still soft in the centre — 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. The cookies can be kept at room temperature for about 5 days or frozen for up to 2 months.