I chose this as our first #cookiesandkindness bake-share-post recipe because it’s not just perfect for Back-to-School, but because it’s also perfect for sharing: one batch makes about 60 cookies! And, as several friends pointed out, you can make these on the spur of the moment because you probably have all the ingredients at hand.
I’m sure you’ll have lots of ideas about how to share these cookies – and I’m looking forward to seeing your pictures (don’t forget to tag them #cookiesandkindness and, if you want me to see your pix, include #Dories_Cookies and @doriegreenspan) – but, just for fun, here are a few ways to celebrate the start of the new school year:
Surprise teachers with cookies in their break room.
Have a plate of cookies ready for kids to grab as they get off the bus. Don’t forget cookies for the driver.
Organize a bake-sale to raise money for the PTO or for Cookies For Kids Cancer – September is National Childhood Cancer Awareness Month.
Send your kids to school with a packet of cookies for their teachers – so much more original and more fun than an apple, especially if you and your children make the cookies together.
Welcome the team off the field with a batch of cookies.
Want to join our #cookiesandkindness project to make the world sweeter? All you’ve got to do is bake-share-post. Details are here.
And if you want stickers, tags or cards to go with you cookies, we’ve got’em here.
Now about these cookies, which come from Dorie’s Cookies : These are just what you’d imagine given their name: cookies as tiny as your thumbprint. They are adorable (and they can be made even smaller and more adorable; see Playing Around). And they’re delicious. They’re based on My Newest Chocolate Chip Cookie, but they have more flour, so that they bake to dainty domes. You make these cookies by molding a little dough around a chocolate chip. I use dark chocolate chips, but you can use whatever you’d like. You could even go for butterscotch or peanut butter chips. The cookie’s flavor is an easygoing one; it’ll change partners happily. I love these cookies for parties. They’re especially good after a big meal, and they’re excellent playing sidekick to ice cream. Think of them as snacks, and pile them into a bowl.
Photograph by Davide Luciano for Dorie’s Cookies
Two-Bite One-Chip Cookies
From Dorie’s Cookies by Dorie Greenspan (Houghton Mifflin Harcourt 2016)
Makes about 60 cookies
1¼ cups (170 grams) all-purpose flour
1⁄3 cup (45 grams) whole wheat flour
1⁄8 teaspoon ground cinnamon (optional)
1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
1⁄2 cup (100 grams) sugar
1⁄3 cup plus 1 tablespoon (80 grams) packed light brown sugar
1⁄2 teaspoon fine sea salt
1 large egg, at room temperature
1 teaspoon pure vanilla extract
About 60 (1/4 cup; 33 grams) chocolate (or other) chips
Whisk together both flours and the cinnamon, if you’re using it. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars and the salt together on medium speed until smooth, about 3 minutes. Add the egg and beat for a minute, then blend in the vanilla. Turn the mixer off, add the dry ingredients all at once and pulse to begin the blending. Then mix on low speed until the dough comes together and the flour has disappeared. You can use the dough now, but it’s easier to work with if you wrap it and refrigerate it for at least 2 hours.
Getting ready to bake: Center a rack in the oven and preheat it to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
For each cookie, scoop out a level teaspoon of dough, roll it between your palms into a ball, press one chip into the dough and then roll again to hide the chip and reshape the ball. Place the balls an inch apart on the baking sheets.
Slide one sheet into the oven and bake for 6 to 7 minutes (there’s no need to rotate the baking sheet unless your oven has serious hot spots), or until the cookies are a pale golden brown. Prod them gently, and they’ll still be soft. Transfer the sheet to a rack and let the cookies rest for about 5 minutes before lifting them onto the rack to cool to just warm or room temperature.
Bake the second sheet of cookies.
Storing: The cookies will keep for about 1 week in a covered container at room temperature. Wrapped airtight, they’ll be good for up to 2 months in the freezer. You can refrigerate the dough for up to 3 days. If you’d like, you can freeze the chip-filled dough balls on a lined baking sheet and then pack them airtight when they’re solid. Let them stand at room temperature while you preheat the oven.
Playing Around: Micro Chips. Use just 1⁄2 to a scant 1 teaspoon dough for each cookie. Bury the chocolate chip as in the main recipe and bake for 5 to 6 minutes. You’ll get 120 cookies, which Mary, my recipe tester, says is an appropriate batch, since you eat them by the handful.