By Gary Duff | October 24, 2016 | Food & Drink
In honor of her new cookbook, out October 25, we gave famed baker Dorie Greenspan the hairsplitting task of choosing her all-time favorite cookies.
There’s not a cookie Dorie Greenspan has met that she hasn’t loved. And with a new cookbook, Dorie’s Cookies, devoted to the tasty treat, who better to ask about some of the most delicious riffs on our favorite classic cookies during National Cookie Month? Here, Greenspan spills on three types of round confections featured in her new tome that she thinks DC locals will love most.
“I made a cookie for the book called Melody. It’s my version of a cookie that was popular when my husband was young. Nabisco used to make it and it was a boxed cookie. My husband will always take something and say 'Close! But it’s not a Melody.' It’s chocolate, not very sweet, crisper than shortbread, has scalloped edges, and sanding sugar on it. I love it!”
“There’s a cookie I called Good, Better, Best. You can make as a little round cookie [with] cinnamon in it—a plain, yet flavorful cookie. The Better cookie is two Good cookies, sandwiched with a speculaas, spicy, and creamy cookie spread. The Best cookie is the Better dipped in chocolate.”
“They’re chocolate chip cookies with chocolate chip cookie dough. You take just a tiny little bit of it, like a teaspoon, and you roll it into a ball between your palms. Then you tuck one chocolate chip inside the dough and bake it. When they’re baked, they look like cute little cookie mounds—something really snackable—but when you bite into them you realize that there’s a surprise.”
Photography by Davide Luciano
June 19, 2017