Sarah Copeland’s Chocolate Chip Cookie for Modern Times
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.
3 cups (420g) all-purpose flour
1 cup (120g) almond flour
1½ cups (300g) light brown sugar or (290g) coconut sugar
½ cup (100g) granulated sugar
1½ teaspoons baking soda
1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling
1 cup (2 sticks/225g) unsalted butter, melted
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
15 ounces (470g) bittersweet chocolate, chopped
1. Preheat the oven to 375°F (190°C) for 25 minutes. Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flours, sugars, baking soda and salt. In a separate small bowl, vigorously whisk together the melted butter, eggs and vanilla. Stir the wet ingredients into the dry ingredients. Mix in the chocolate, reserving just a bit for the tops, making sure the pieces are evenly distributed throughout the dough.
3. 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 the reserved chocolate pieces 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.
4. 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 when they’re too hot) before transferring to plates to serve warm, when they’re best.
Note: “This is my big-batch recipe,” Copeland says. “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 rack to the bottom rack halfway through baking for even browning.”