Archive for March 19th, 2008


Dorie’s Chocolate Chip Cookies

March 19, 2008

I have been eyeing on this book by Dorie Greenspan for quite some time. It has been receiving very good reviews from a lot of fellow bakers/food bloggers. 😛 Need to be really sure before I spend my allowance on it!:X Though with technology, we can easily get recipes shared by others online but nothing beats having your very own book! Flip through it before u go to bed, when u are bored, having meals and even in the toilet. (haha~ in case u are wondering! I do not do that! but i know of those who does that! :P) This will be the very 1st cookbook I get on my own (Yes, I have been blessed with a few cookbooks, by close pals. *grin* I love them~ but the more the merrier yea?), and I wanna make sure it is worth every cent! (close to 80bucks is kind of pricey for a schooling kid, don’t u agree? >.< )

“With 300 recipes covering everything from yeast-breads to quick cakes, brownies to cookies and beyond, this cookbook will earn a permanent place on your kitchen counter. Dorie’s voice comes through loud and clear in her directions and tips for a perfect product. There are recipes for any occasion, from an afternoon snack to the perfect dinner-party dessert.” – Sarah Jane

Reviews also states that it is a book filled with easy-to-understand directions and full-color pictures guiding bakers gently through. Woooh~ tempting isn’t it! 😛 I therefore decide to go hands on with a couple of her recipes, before I invest in it… 1st up, basic and (almost) everyone’s favorite! Chocolate chips cookies~ *wink* Taken from Technicolor kitchen, many thanks to Patricia for doing the metric conversion! (Recipes in the book are stated in cup measurements :X)

Ingredients: Makes 45

2 cups/280g all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
2 sticks/226g/8 ounces unsalted butter, at room temperature
1 cup/200g sugar
2/3 cup/115g packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
12 ounces/335g bittersweet chocolate, chopped into chips, or 2 cups/340g store-bought chocolate chips or chunks
1 cup/100g finely chopped pecans

Look at how clear and precise the instructions are! Indeed really helpful for novice bakers! 😀


  1. Center a rack in the oven and preheat the oven to 190ºC/375ºF. Line 2 baking sheets with parchment or silicone mats.
  2. Sift together the flour, salt and baking soda.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth.
  4. Add the sugars and beat for another 2 minutes or so, until well blended.
  5. Beat in the vanilla.
  6. Add the eggs one at a time, beating for 1 minute after each egg goes in.
  7. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
  8. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
  9. Spoon the dough by slightly rounded tablespoonfuls* onto the baking sheets, leaving about 5cm (2in) between spoonfuls.
  10. Bake the cookies – one sheet at a time and rotating the sheets at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may be still a little soft in the middle, and that’s just fine.
  11. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.
  12. Repeat with the remainder of the dough, cooling the baking sheets between batches.

The dough can be covered and refrigerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they’re solid. There’s no need to defrost the dough before baking – just add another minute or two the baking time.

I did 2 batches! Reduced the sugar by 1/2 for the 2nd batch as i find them too sweet for my liking. Freeze them into small balls and they are now sitting in my freezer~ =X This recipe is supposed to yield chewy centre cookies. Let me show u guys something~ >.< The following is the products of the 1st batch which i did… :X

Spot the differences between batch 1 and batch 2? *cover mouth* take a closer look here ->

I must be too excited! left out baking soda for my 1st batch of cookies~ *smack head* therefore they just wouldn’t spread~ >.< But they turn out even more chewy compared to the 2nd batch of cookies baked for the same duration. Baking is indeed a science! Since I have 2 batches of chocolate chip cookies, I decided to add a few extra mins to the 2nd batch cookies and turn them into crispy cookies hee~ variety! and also due to the fact that most of my friends are crispy cookie lovers! 😛 i need volunteers to help me trial out these cookies! *hunt*

– .: Baker Lee :.