• Place a rack in center of oven and heat to 400°. Line 2 baking sheets with parchment paper.

  • Whisk together both flours and the cinnamon.

  • With an electric mixer, beat butter, both sugars and the salt on medium speed until smooth, about 3 minutes. Add egg and beat 1 minute, then blend in vanilla.

  • Turn off mixer, add dry ingredients all at once and pulse to begin blending. Beat on low until dough comes together and flour has disappeared. You can use dough now, but it will be easier to work with if you wrap it and refrigerate at least 2 hours.

  • For each cookie, scoop out a level teaspoon of dough, roll it between your palms into a ball, press 1 chip into dough and then roll again to hide chip and reshape ball. Place balls 1 inch apart on baking sheets.

  • Bake 1 sheet at a time for 6 to 7 minutes, until pale golden brown (cookies will still be soft). Transfer sheet to a rack and let rest about 5 minutes before lifting cookies onto rack to cool until just warm or room temperature.


Recipe courtesy of Dorie Greenspan, "On Dessert" columnist for The New York Times Magazine; author of 12 cookbooks, including her latest, the James Beard Award-winning Dorie's Cookies


"Don't be impatient: At least 20 minutes before baking, turn on your oven--and give it another 10 to 15 minutes beyond when it says it's heated--and take the butter out of the refrigerator, if your recipe calls for room temperature butter." --Dorie Greenspan

Nutrition Facts

42 calories; 2 g total fat; 21 mg sodium. 6 g carbohydrates; 1 g protein;