Doris Greenspan Chocolate Chip Cookies - Doris Greenspan Schokoladen Chip Kekse

Hello Friends,

still looking for the best chocolate chip cookie recipe - I think I am getting pretty close  - a good friend of mine surprised me with a generous gift this year and send me Doris Greenspan Baking cookbook - I have admired her work for so long she is an amazing pastry chef!

So this recipe can be chewy or crispy - I made one tray chewy baking 10 Min not a big fan and one  13 Min very good a chewy center and crispy edges...

I added a strong vanilla extract I have to recuse that as it is a bit overpowering. I used semi-sweet chocolate chips and crunch. I will make these cookies again for sure just tweak a little - very good in texture and overall a great chocolate chip cookie

Best Chocolate Chip Cookies

Recipe type: Cookie
  • 2 cups all-purpose flour (I use half white whole wheat flour and might use all next time)
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup unsalted butter, at room temperature (if you use salted butter just use about ½ to ¾ tsp of salt
  • 1 cup of sugar
  • ⅔ cup packed light brown sugar
  • 2 teaspoons pure vanilla extract - I added a few drops more for good measure
  • 2 large eggs
  • 2 cups store-bought chocolate chips (She recommends 12 ounces bittersweet chocolate chopped into chips or 2 cups semisweet chocolate chunks)
  • 1 cup finely chopped walnuts (optional) or 1 cup pecans (optional) (I didn't add nuts)
  1. Preheat oven to 375 degrees with a rack centered in the oven.
  2. Whisk together the flour, salt, and baking soda.
  3. Beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
  4. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls. I use a pampered chef medium-size melon scoop.
  5. Bake the cookies for 10-12 minutes and Dorie suggests rotating halfway through to get them evenly baked.
  6. Repeat with the remainder of the dough, cooling the baking sheets between batches.

Schokoladen Chip Kekse nach Doris Greenspan


  • 2 Tassen Mehl 
  • 1 TL Salz
  • ¾ TL Natron
  • 1 Tasse Butter Zimmertemperatur
  • 1 Tasse Zucker
  • ⅔ Tasse braunen Zucker
  • 2 TL Vanilleextrakt
  • 2 große Eier
  • 2 Tassen Schokoladen Chips
  • 1 Tasse Pecan oder Walnüsse gehackt
  1. Ofen auf 190°C vorheizen
  2. Mehl, Soda und Salz vermischen.
  3. Butter mit Zucker cremig schlagen - 2 Min. Vanille dazugeben. Dann die Eier einzeln bis die Mischung glatt ist. Anschließend die trockenen Zutaten langsam unterrühend und dann die Chips und Nüsse mit einem Kochlöffel einrühren.
  4. Den Teig Esslöffelweise in Kugeln auf ein Backblech mit Backpapier geben 
  5. die Kekse 10-12 Min backen und dann komplett auskühlen lassen auf einem Rost