Although I’ve been baking for decades I have to admit I still can’t choose a favorite chocolate chip cookie recipe. Crispy and crunchy, soft and pillowy…the options are endless and there’s room in my repetoire for all of them. This is one of many I’ll likely share here on the blog, by the wonderful Dorie Greenspan. I have her book, Dorie’s Cookies, and love it so much!

Here’s Dorie’s recipe from Food52.com with a video to help you along. Isn’t she adorable?

A few things to remember when making these…

• Room temperature butter and eggs help ingredients combine easily and result in a better texture

• Consider what type of salt you’re using. The recipe calls for 1 teaspoon of fine sea salt, but if you’re using kosher salt (like this brand) you might want to add an additional 1/4 teaspoon for a flavor boost

• When adding the dry ingredients in this recipe, use a gentle hand. This ensures cookies with a tender texure

• Use an oven thermometer to monitor exactly how hot it is in there. Each oven is a bit different.

Happy Baking! Message me with any questions :)

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