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Fact: We’ve tried hundreds (maybe thousands) of chocolate chip cookies. But Sarah Copeland’s recipe just might take the cake, er, cookie.
“You don’t need another fussy chocolate chip cookie recipe,” says Copeland, author of the new cookbook Every Day Is Saturday. “There are plenty out there (confession: I’ve written my own). What we all need—at least what I, a 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.” Yeah, we’re going to say this is a major upgrade from the cookies we used to eat as kids.
“This cookie is easy in that dump-and-stir way,” she continues, “thanks to the melted butter (no softening butter, no beating). And it’s not a sugar bomb, thanks to almond flour and just the right ratio 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.”
We’re gonna need more chocolate.
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