Growing up, there was only one kind of chocolate chip cookie in our house--Toll House. When my mom made them, she always let us eat the dough. Oh, joy, the good old days when we never gave salmonella a second thought. I can still remember digging my spoon into that mound of dough dotted with chocolate chips. I would almost make myself sick eating the dough--but it was worth it!
By the time I was in fourth or fifth grade, I could whip up a Toll House batch by heart. No need to even look at the back of the yellow and black crinkly package.
Now, with my own family, I am considered the queen of chocolate chip cookies, and, yes, we still eat the dough. I’ve tinkered with the recipe over the years, but just a smidge--one stick salted and one stick unsalted butter and a little more brown sugar than white--but that’s it because the Toll House recipe is kind of inviolable. My chocolate chip cookies are a tradition in my family. So much so that when my youngest daughter Julia wants to make them, her older sister tells her: “No. Only mom can make them because hers are the best.”
So when I was looking through Dorie Greenspan’s Cookie book, and I saw she had a recipe called Newest Chocolate Chip Cookies, my immediate reaction was “UH-UH!” It called for whole wheat flour, nutmeg, and coriander. I said to myself, “Toto, we’re not in Kansas anymore.” But then I got a little adventuresome and thought...okay, I’ll try it.
I was skeptical as I sifted the coriander and nutmeg into the flour mixture with one part whole wheat. Sheesh! I turned on my Mixmaster and Voila! Dorie’s chocolate chip cookie dough was ready. My husband was working in the other room and heard the familiar sounds of baking. He sauntered into the kitchen asking “Is that chocolate-chip cookie dough?” “Yes,” I told him. “But I just want to warn you that these are not my usual...” Before I could finish my sentence he had plunged his spoon into the dough and popped it into his mouth. “Mmmm,” he said. “Delicious!” He got out a new spoon--I had trained him well--and went for seconds.
I said to him, “You mean, you really like it? It doesn’t bother you that it’s ‘different’?”
His mouth was too full of dough to answer. Moments later Julia tumbled into the house and made a beeline for the bowl. “Yum, chocolate chip cookie dough.” Before I could warn her, she grabbed a spoon and dove in. Her eyes got big and she smiled through her mouth full of dough. No words needed. While our stomachs digested the dough, I chilled what was left and then later popped a batch into the oven. The aroma from the cookies, with their infusion of nutmeg and coriander, filled the house with a hint of Christmas. And how did they taste? Well, let’s just say the three of us finished off the first batch hot out of the oven. Yep, the entire cookie sheet. Julia summed it up perfectly: “These are GOOD!” Check out the picture of her below.
Now there’s a little “tiny tip” hidden in this story. How often do we find ourselves glued to doing things a certain way? Yes, traditions are good, but sometimes it’s ok to change things up a bit, to add a little “nutmeg” or “coriander” to your life. To say “yes” to something new.
Dorie Greenspan herself knows the value of continually putting herself out there and experimenting with new ideas. This wonderful baker/chef actually started out working on a doctorate in gerontology but never wrote her dissertation. After her son was born, she didn’t go back to it and didn’t know what she wanted to do. She did know she loved food and writing, and eventually ended up with her dream job--baking, cooking, writing cookbooks, and sharing her expertise online.
Dorie says she’s lucky she gets to do what she loves, but I would argue that her “luck” came from her openness to new ideas. She told Epicurious, “Every time something looked like an opportunity, I always said, ‘Yes.’ I didn’t know exactly what I wanted to do, but I knew I wanted it to be food.”
Not everything we try always works out. But that’s okay. There’s always another recipe, another batch, and who knows what you might discover along the way when you add a little spice to your life.
Karen's "Joy of Cookies" Blog
I love a good sugar cookie, especially around the holidays. A rolled sugar cookie lends itself to many occasions, depending on what shape cutter you use, but the Lemon Sugar cookies in Dorie's Cookies will become a year-round favorite as well. The ingredients came together nicely. Rubbing the lemon peel with the sugar and then adding fresh lemon juice really packed a nice flavor into this cookie dough. I used a mini cookie scoop and tried baking with parchment paper as well as on an ungreased sheet with similar results. Dorie suggests a baking time of anywhere from 8-14 minutes. I found that turning the pans after 8 minutes and then baking for another 3-4 yielded a nice crunch with a semi-soft center. I also refrigerated some dough for a couple of days later and it came in handy when I realized I needed some cookies for an event and had hot, fresh cookies in no time at all. Please beware: It is very hard to stop eating these cookies! Don't say I didn't warn you. They are delicious!
Kandy's "Joy of Cookies" Blog
I'm a "guest baker" this week and a good friend of Karen's. We've baked together for different events and she thought it would be fun for me to contribute by making Coconut Lime Sablés this week. Dorie's Cookies has an entire section of the book dedicated to variations of Sablés, a French butter cookie. The name refers to the sandy texture of this delicate cookie. I now understand why Dorie says these cookies have a committed cult following. The ingredients seem too simple to be so delicious. The coconut and lime add an incredible depth of texture and taste. I usually make cookies with lots of nuts, raisins or chocolate but this coconut-lime combination is unique and lovely, perfect for an afternoon tea, cookie exchange, or really any occasion!
Wendy and Maggie's "Joy of Cookies" Blog
Chocolate and coffee. Two things Maggie and I crave daily. So we were excited to make the Espresso Chocolate Sablés. These cookies were more work-intensive than our other cookie endeavors thus far, but it was fun work. Maggie loved chopping the bittersweet chocolate into small bits. And rolling out the dough between parchment paper and using cookie cutters to cut the rounds to fit into cupcake tins got us both reminiscing about our earlier years “cooking” with Play Doh! The espresso extract was quick and easy to make – and it’s so good! I know I’ll be making it to add to my next batch of Two Bite, One Chip cookies for an extra zing! And these cookies were worth the effort. Made with only confectioners’ sugar, they come out much like shortbread, only softer and flakier. The espresso perfectly complements the bittersweet chocolate for a melt in your mouth savory taste. Whether dunked in a mocha latte (Maggie’s choice) or paired with a tawny port (my personal favorite), these cookies make for a delicious mouthful of goodness heaven.
My daughter, Maggie, started off our cookie baking by trying the Two Bite One Chip Cookies, because who doesn’t like chocolate chip cookies. They are described in the book as “adorable” and “delicious” – and they don’t disappoint. These are bite-size comfort food – the perfect nibble when you just want a taste of something sweet. And due to their size, they are all the goodness of a chocolate chip cookie in half the baking time. They are fabulous right out of the oven – and just as good 3 days later (if they last that long!). I popped a couple in the microwave the next day for a few seconds – and it was just enough to make the chocolate center warm and “fresh out of the oven” melty again. Dorie suggests they would make a great sidekick to ice cream, and I agree. We will have a bowl of these to add to ice cream sundaes at our New Year’s Eve dinner!
Cathy's "Joy of Cookies" Blog
Just finished watching “The Great American Baking Show” and tonight it was all cookies, so of course I had to watch. I had a nervous stomach watching these contestants have their cookie houses fall apart and not finish their challenges in time. I'm so glad I could make my cookies at my leisure and they turned out beautifully.
I made Cocoa Cayenne cookies and I do love a shortbread cookie, and with this variation we have a wonderful savory chocolate shortbread with a touch of heat.
Dorie's recipes come together beautifully and are easy to follow. What I love is that I'm learning new techniques. Rolling the dough between parchment and then freezing rolled out dough before cutting out cookies. These are things I've never done, but will definitely do from now on. Always good to learn something new.
The cookie came out great and the flavor is wonderful. It's a delicate cookie. I love the chocolate with that touch of heat and then to top it off with the Maldon salt, just a perfect bite.
Because I am planning to serve these at a Christmas party next week, I cut the cookies out and then froze them. Once frozen, I put them in a plastic bag and then I'll bake them off on the day of the party. They will be wonderful served along with wine and cheese, just perfect!
Sandy's "Joy of Cookies" Blog
I think it's unanimous - this is an amazing and surprising cookbook. One thing we all have said is "the dough comes together nicely." Isn't that so true? I've been serving up the Salt and Pepper, Sugar and Spice cookies at PPB and that dough was so easy to roll out and cut and get on the dang cookie sheet it WAS like Play-Doh. These almost savory but buttery cookies are surprising and it's been fun to watch people's expressions as the many tastes (ooh, cinnamon + ginger, and wait is that salt on top!!?) tumble around on their tongues. Highest recommend for this cookie - note refrigeration time of two hours for the dough though; naughty me was too lazy to go in the basement and haul out the muffin tins she calls for so I did without and mine were fine.