I just want to stay home and bake this book. What book you ask? Why, Dorie's Cookies of course, the latest and greatest from the legendary baker Dorie Greenspan and my much beloved subject of today's Famous Fridays series. Faced with over 300 amazing recipes, choosing what to bake and share with you today was an agonizing decision, but in the end the cuteness factor won out and I decided to go with Dorie's Two-Bite One-Chip Cookies. God, I'm in love!!
Dorie's desserts are not new to these pages--I've already shared her Coconut Tea Cake, Dimply Plum Cake and World Peace Cookies and made countless other treats of hers over the years and none have disappointed. Her new book, Dorie's Cookies, is not only chock full of cookies (and some savory bite-size offerings too) but full of glossy, artsy, drool-worthy photos accompanying each recipe in a way that would make even cookie haters (does such a thing even exist?) want to break out the flour and butter and mixing bowls!
These Two-Bite One-Chip cookies are exactly that--little buttery, slightly chewy rounds with a large chocolate chip in the center. They're divine when slightly warm as the chocolate center is still delightfully melty but still pretty addictive when fully cooled too. Put out a bowl of these at your holiday party and watch them disappear!
And these are relatively easy and fun to make. Basically, you just roll out little balls of dough and then push a chocolate chip (preferably a largish one--I used Ghirardelli bittersweet chips which are bigger than the average chip) and re-roll the ball so that the chip is hidden inside.
These would be a welcome addition to any holiday cookie platter and a fun project to do with the kids (in that case make sure you have lots of extra chips on hand!!) And fortunately because these are pretty small--it's ok when you can't stop at one (or two or three...not that I would have any ahem, personal experience with that!)
So...here in the Northeast it's looking to be a frigid weekend what with the Polar Vortex and all--just perfect for staying in and doing some holiday baking. So pick up a copy of Dorie's Cookies for yourself as an early holiday present (or for someone you love, hint hint) and get cracking in the kitchen. Armed with a copy of this wonderful book and some hot drinks and we all might just make it through another winter!!
Dorie's Two-Bite One-Chip Cookies-Famous Fridays
Makes about 60 bite-sized cookies
Prep Time for dough: 10 minutes, plus at least 2 hours of chilling time and up to 3 days; Assembly Time: 15-20 minutes; Bake Time: 6-7 minutes
- 1 1/4 cups unbleached, all-purpose flour
- 1/3 cup whole wheat flour
- 1 stick (8 tablespoons) butter, room temperature and cut into chunks
- 1/2 cup sugar
- 1/3 cup plus 1 tablespoon light brown sugar, packed
- 1/2 teaspoon fine sea salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- About 60 chocolate chips (1/4 cup)--I used Ghirardelli bittersweet chips
1. Whisk the flours both together in a small bowl and set aside.
2. Use the paddle attachment if using a stand mixer, otherwise use a hand held mixer with ordinary beaters and beat the butter, both sugars and the salt together on medium speed for 3 minutes, until smooth. Add the egg and beat for 1 minute, scraping down the sides of the bowl with a rubber spatula if necessary. Blend in the vanilla. Add the flour mixture and pulse at low speed so that the flour doesn't fly around the room. Then mix on low speed until there are no traces of flour left and the dough has come together. Wrap the dough in plastic wrap and chill for at least 2 hours and up to 3 days.
3. When you're ready to bake, center a rack in the middle of the oven and preheat to 400ºF. Line two baking sheets with parchment paper and set aside.
4. Scoop out a level teaspoonful of dough for each cookie (you want these to be small) and roll the scoop into a ball. Press one chip into the dough and then roll the dough again so that the chip is hidden inside the cookie. Place the dough balls 1 inch apart on the baking sheets.
5. Bake one sheet at a time for 6-7 minutes, until the cookies are a pale golden brown. They'll be soft when you touch them but shouldn't be mushy. Transfer the sheet to a baking rack and let cookies cool for about 5 minutes before transferring them to the rack itself. Let cool to warm or to room temperature. Bake the second set of cookies.
6. Cookies keep at room temperature for about 1 week in an airtight container at room temperature.
Note: Recipe adapted from Dorie's Cookies by Dorie Greenspan. I left out the optional 1/8 teaspoon of cinnamon from the flour mixture but I'm sure it would be good with that added to it if you want something spicier.