Maybe you’re like me and you might be thinking, “Who is Dorie Greenspan and why do I need to try her chewy chocolate chip cookies?”

Well, my world just got a little brighter because I now know who Dorie Greenspan is and exactly why I want her chewy chocolate chip cookies. Basically why I now want to try tons of Dorie’s recipes, as a matter of fact.

Dorie is a very famous cookbook author and is actually known for being a pioneer of using social media early on and engaging with her audience, much to her benefit. She is a very charming and charismatic, great American lady who wasn’t a cook or baker at a young age at all. She grew up in a home where her mother used the oven as a breadbox, and in fact, Dorie actually burned her mother’s newly renovated kitchen and her cooking career could have ended there, but out of necessity she learned how to cook as a young bride.

She went to France and fell in love with absolutely everything about it, but especially the food and desserts. She has since worked with so many extremely famous French chefs, and pretty much everyone else in between, including the one and only Julia Child.

She is very adorable and fun to watch. I was introduced to her when I clicked on a video on the Food52 website where she was making a Sunday meal for her husband and made a new recipe she came up with for chewy chocolate cookies for dessert. I was absolutely glued the instant I watched her bustle cheerily around her kitchen, explaining why she does this and that.

"Every time I think I've made my favorite chocolate chip cookie and I've finished with chocolate chip cookies—I'm never going to make another one!—I have another idea for another one," she sa in her latest Dinner with Dorie video.

Her secret ingredient to make these cookies so chewy is oatmeal. The old-fashioned kind. Not instant oats. And she and her husband both confirmed that they are quite undetectable. It was also a fun recipe because you don’t even need a mixer of any kind. She made them with spatulas and a couple of mixing bowls.

Another tip was that she recommends never using plaing old’ chocolate chips for your favorite chocolate chip cookies recipe. You should chop up your favorite chocolate bar (hers is bittersweet chocolate) that way you get different amounts of chocolate in every bite and you get the tiny shavings from chopping as well.

She likes to pop the dough in the freezer after they are mixed so they stay “chubbier” and more chewy when they are baked.

So there you have it. A little info about a really adorable cookbook author that you must go and watch some videos and cook some of her amazing French desserts, and a fantastic chewy chocolate chip cookie recipe because who doesn’t love those?

Dorie Greenspan’s Chewy Chocolate Chip Cookies

Ingredients:

1 ⅔ cups (227 grams) all-purpose flour

1 cup (80 grams) rolled oats (not instant)

½ teaspoon baking soda

¾ cup to 1 cup (150 to 200 grams) sugar (see headnote)

½ cup to ¾ cup (100-150 grams) packed light brown sugar (see headnote)

1 teaspoon fleur de sel or ¾ teaspoon fine sea salt

½ teaspoon ground cinnamon (optional)

2 large eggs, at room temperature

1 ½ teaspoons pure vanilla extract

14 tablespoons (1 ¾ sticks; 7 ounces; 198 grams) unsalted butter, melted and still warm

¾ pound (340 grams) semisweet or bittersweet chocolate, chopped into irregular bits

Directions:

1. Position the racks to divide the oven into thirds and preheat it to 375°F. Line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, oats and baking soda.

3. Working in a large bowl with a flexible spatula, stir together both sugars, the salt and cinnamon, if you’re using it. 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—do this in two or three additions—and stir until you have a smooth, shiny mixture. Add the flour and oats all at once and stir gently until they’re almost incorporated. Add the chocolate bits and stir until the dry ingredients are fully blended into the dough. (You can wrap the dough and refrigerate it for up to 5 days or freeze it for up to 2 months.)

4. Portion out the dough using a medium cookie scoop (one with a capacity of 11⁄2 tablespoons), or use rounded tablespoons of dough, and place about 2 inches apart on the sheets—these are spreaders.

5. 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 — they’ll set as they cool. 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.

6. Repeat with the remaining dough, always using a cool baking sheet.

7. STORING: The cookies can be kept at room temperature for about 5 days or frozen for up to 2 months.

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