I got to interview Dorie Greenspan for an article about chocolate chip cookies, and the whole experience–emailing with the lovely Dorie, learning new tips about a treat I imagined I’d mastered, and then baking the best chocolate chip cookies of my life–provided one of those moments where my odd career made sense.
Between researching and writing, Dorie’s best baking wisdom sent me sprinting to the kitchen. (FYI, her forthcoming book, Dorie’s Cookies is going to have absolute tons of cookie wisdom, delivered in Dorie’s signature sweet style). For hours, I had flour and sugar flying through the air as I experimented with changing the proportions of brown sugar to white sugar and considering how much to reduce the overall amount of sweetener when I swapped in milk chocolate for semisweet.
One of the most thought-provoking ideas Dorie shared with me was this: you could add spices to chocolate chip cookies. Though I love cinnamon in my oatmeal and cardamom in my lassi, when it comes to cookie baking, I only reach into my spice rack to grab the vanilla. Not so on that day of extreme baking.
These cookies are one of the experiments, a foray into increased butter, decreased brown sugar, and spice. I love how they turned out. They’re small, thin, crisp, and buttery (you can see the difference next to the pile of more traditional cookies on the right. Recipe here.) They’re sweet but sophisticated. The sophistication, I think, owes much to their mystery: the combination of brown sugar, cinnamon, and milk chocolate has echoes both of gingersnaps and of the best crispy chocolate chip cookies in the Tate’s tradition.