Kerrin's multigrain chocolate chip cookies from Dorie's Cookies (page 122) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LauraMB on April 30, 2024

    I really like these cookies. The whole wheat and buckwheat flours give the cookies a complex flavor. The first time I made them, I used Wolff's kasha. I found the flavor to be too strong. I later made these cookies with walnuts instead of the kasha. I really like these with the walnuts.

  • clcorbi on November 17, 2017

    I don't have any right to be reviewing this recipe because I made so many changes, but the result was really good, so I'm noting it here. I chose this recipe because I needed something quick that I could make for book club using only pantry ingredients. I didn't have buckwheat flour or kasha, so I substituted whole-wheat flour for the buckwheat and chopped sunflower seeds for the kasha. I also substituted olive oil for half the butter, and added 1t of vanilla extract. I also topped the cookies with a liberal amount of sea salt before baking. Well, the result is really good. Even my boyfriend, who doesn't like nuts in cookies, had to admit these turned out well. I think it's the extra egg yolk and all of the brown sugar that makes these so good. I can't wait to try them again as written, but even with all the substitutions, this cookie base holds up.

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