Whenever I see local baking legend, Dorie Greenspan, I marvel at how she stays so slim. Now I know. She gives all those World Peace Cookies, thumbprints, and rugelach away. And now, to get the rest of us to do the same (and to bring a little sweetness to a troubled world), she’s launching a revolution: Cookies and Kindness. All she wants you to do is: 1. Bake cookies 2. Share them 3. Post what you share on social media 4. Hashtag your posts #cookiesandkindness 5. and if you want Dorie to find you, tag them #Dories_Cookies and @doriegreenspan My daughter and I always mixed up a batch of Dorie’s World Peace Cookies when we were feeling low, and any baker out there knows the delight of a warm, chocolatey scent wafting through the house. Me, I’m all for it and I can’t wait to get baking. Dorie’s new book, (Dorie’s Cookies, of course) will be published on October 25th. In the meantime, you can follow along on her blog for monthly cookie recipes, inspiration, and even a Cookie Kit with all sorts of fun printables: stickers, cookie tags, cards and more. Find out more here. This month’s recipe: 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.