Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019.
You don’t need another fussy chocolate chip cookie recipe. There are plenty out there (confession: I’ve written my own). What we all need — at least what I, busy working mama of two needed — is an easy, all-about-the-chocolate chocolate chip cookie recipe to turn to again and again — something akin to the Toll House of my youth, but even quicker, way more beautiful, and reliably irresistible.
That’s how years after thinking I would never tackle the most beloved cookie of all time again, I did. The result, below, is the recipe I now lean on again and again when we’re short on time but craving something as close as possible to spooning warm melted chocolate directly into our mouths, without actually doing it.
This cookie is easy in that dump-and-stir way, thanks to the melted butter (no softening butter, no beating); and is not a sugar bomb, thanks to almond flour and just right ratios of sugar and chocolate. The result is a chewy cookie with a deep toffee-like flavor, and generous bursts of warm chocolate — an improved-upon version of the warm chocolate chip cookie of my childhood, for modern times.
Prep time: 15 minutes
Total time: 45 minutes
Makes about 36 cookies (depending on size)
3 cups (420 g) all-purpose flour
1 cup (120 g) almond flour
1½ cups (300 g) light brown sugar or (290 g) coconut sugar
½ cup (100 g) granulated sugar
1½ tsp baking soda
1 tsp flaky sea salt, such as Maldon, plus more for sprinkling
1 cup (2 sticks/225 g) unsalted butter, melted
2 large eggs, at room temperature
2 tsp pure vanilla extract
15 oz (470 g) bittersweet chocolate, chopped
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Whisk together the flours, sugars, baking soda, and salt in a medium bowl. In a separate small bowl, whisk together the melted butter, eggs, and vanilla, whisking vigorously. Stir the wet ingredients into the dry ingredients. Mix in the chocolate, reserving just a bit for the tops, making sure they’re evenly distributed throughout the dough.
Scoop the dough by heaping tablespoons and roll into balls between your hands. Arrange on the prepared baking sheets with plenty of space between them. Press reserved chocolate into the tops of the cookies. Bake, one sheet at a time, until crispy on the outside edges and soft and just a touch underbaked-looking inside (they will continue to bake on the pan as they cool), 10 to 12 minutes.
Remove from the oven and sprinkle with salt—or skip it if that’s not your thing. Let cool on the pan for at least 2 minutes (they may fall apart if you pull them off too hot), before transferring to plates to serve warm, when they’re best.
This is my big-batch recipe. Because the dough only improves with time, it’s worth hanging on to some. We bake a dozen right away, then save the rest for sheet-by-sheet baking as needed. If you bake two sheets at a time, rotate the trays and switch them from the top to bottom rack halfway through baking for even browning.