This week's Tuesdays with Dorie (TWD) recipe was chosen by Kait of Kait's Plate: My Best Chocolate Chip Cookies. Of course every baker I know is always on the look out for "the best" chocolate chip cookies. So, I was anxious to try Dorie's favorite recipe. She says they are slightly crisp around the edges and chewy in the middle.
I wish I had read the P&Q before making these, because I ran into the same problem as everyone else... my cookies spread out and flattened like crazy in the oven! It seems the problem may be in the amount of flour in these cookies. Apparently most of us don't put as much flour as Dorie does in our measuring cups when spooning the flour in. Dorie recommends weighing out 4.75 ounces of flour for each cup, and the consensus seems that the additional flour prevents these cookies from spreading too much.
Luckily, I split my dough in half. The first batch I used to make regular chocolate chip cookies (without any nuts). These were the ones that flattened out and were just okay. With the second batch I used Dorie's "playing around" suggestion and added shredded coconut and dried apricot pieces. I absolutely loved these! The coconut and apricots made these cookies nice and chewy, plus I think they helped prevent them from spreading as much as the regular batch. I've always liked dried apricots dipped in chocolate, so I knew that I would enjoy this combination.
Thanks, Kait, for hosting this week. While I haven't found a new favorite basic chocolate chip cookie recipe, I will definitely make these coconut apricot chocolate chip cookies again! If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed these classic cookies! (And if you're interested in trying my favorite chocolate chip cookie recipe, click here.)
* Recipes notes:
- It's best to weigh your flour instead of measuring it out. Dorie's "cup" is 4 3/4 oz per cup.
- I added 3/4 cup sweetened shredded coconut and 1/2 cup chopped dried apricot pieces into my half batch of cookie dough. I'll probably add 3/4 cup apricots next time.
- For tips from other TWD bakers, click here.