
Thanks, Dorie, for another fantastic cookie recipe.
Dorie is Dorie Greenspan, celebrated food writer, baking authority, New York Times dessert columnist, five-time James Beard Award winner and much more.
Greenspan's cookbook "Dorie's Cookies," published in 2016, is a gem. But the chocolate chip cookies that I'm talking about (they're in the photo at the top) didn't come from there.
The recipe is in the dessert chapter of her latest book, "Everyday Dorie," which is about what she cooks at home. This could be in Paris, where she spends time every year, or her two hometowns, New York and rural Connecticut.
And it's going to have wide appeal, because it's about easy, comfortable cooking, based on what she can find in the supermarket or fridge, and with plenty of tolerance for substitutions.

"The cooking here is basic and really practical," Greenspan said during an appearance at Melissa's Produce. "I have only one rule: You must have dessert."
And that's how cookies got into the book. "I always have another idea about what would make a good cookie," she said. In the case of the chocolate chip cookies, it's oats. "They're not there to be seen or to be tasted. They're there for texture," she said.

But there's more to rave about in this book, such as stuffed cabbage rolls, the best I've ever tasted. The photo above doesn't do them justice. They're hidden under the veggies on top.

Another winner is her maple-syrup-and-mustard brussels sprouts (above), drizzled generously with crisp bacon, which was served on the side at Melissa's.
"The technique is so simple," Greenspan said. The sprouts are steamed with garlic and shallot, then seared and finally glazed with a mixture of maple syrup and Dijon mustard.

Greenspan says she'll probably make the sprouts for Thanksgiving. Sweet and smoky roasted carrots (above) may also be on the table. The smokiness comes from smoked paprika and the sweetness from a spiced syrup that coats the carrots as they roast and is also stirred into Greek yogurt to make a sauce.
For Thanksgiving, "it's nice to have something that 'pops' in each dish, because there are so many dishes on the table," she said.

Greenspan also likes adding a "surprise" to a dish, as in these stuffed eggs, an idea from a wine bar in Paris. They actually contain two surprises, crab meat and finely diced Granny Smith apple and were a big hit at the tasting of Greenspan's recipes at Melissa's.

Similarly, she puts chickpeas and raisins in cauliflower tabbouleh (above) and suggests other additions in the book.

Greenspan also likes audience participation, meaning a dish that guests dress up to taste at the table. This is the way she presents tortilla soup (above). "It's impossible not to have a good time when you are passing things at the table," she said.

There was still more to taste at Melissa's, like marinated, pan-seared steak and what Greenspan calls "ricotta spoonable," a seasoned ricotta mixture that can be an appetizer on crisp bread (above), a topping for vegetables or an addition to pasta.

"Everyday Dorie" is Greenspan's 13th book, and there will be more. "I'll see you in four years," she said at the end of her appearance, meaning book 14, which will focus on savory baking, should be ready by then.
CHEWY CHOCOLATE CHIP COOKIES
Slightly abridged from "Everyday Dorie" by Dorie Greenspan
1 2/3 cups all-purpose flour
1 cup rolled oats (not instant)
1/2 teaspoon baking soda
3/4 to 1 cup sugar
1/2 to 3/4 cup packed light brown sugar
1 teaspoon fleur de sel or 3/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon (optional)
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 3/4 sticks (14 tablespoons) unsalted butter, melted and still warm
3/4 pound semisweet or bittersweet chocolate, chopped into irregular bits
Position the racks to divide the oven into thirds and preheat it to 375 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, oats and baking soda.
Working in a large bowl with a flexible spatula, stir together both sugars the salt and cinnamon, if using. Drop in the eggs one at a time and beat with the spatula to blend, then stir in the vanilla.
Pour in the melted butter in 2 or 3 additions and stir until you have a smooth, shiny mixture. Add the flour and oats all at once and stir gently until almost incorporated.
Add the chocolate bits and stir until the dry ingredients are fully blended into the dough.
Portion out the dough using a cookie scoop with a capacity of 1 1/2 tablespoons or use rounded tablespoons of dough and place about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, rotating the sheets from front to back and top to bottom, until the cookies are golden and somewhat firm around the edges but still soft in the center.
Remove the baking sheets from the oven. Let the cookies rest on the baking sheets for about 3 minutes before carefully transferring them to racks to cool to just warm or room temperature. If there wasn't room for all the cookies on the two baking sheets, bake the remainder, always using a cool baking sheet.
Makes about 35 cookies.
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