CHOCOLATE CHIP COOKIES FOR MODERN TIMES
You’re going out on the limb when you set out to makeover the world’s most iconic cookie, especially one you’ve already somewhat famously madeover before. But, I’ve decided not to take cookie baking so seriously in my next decade of life, and that’s just how these Chocolate Chip Cookies for Modern Times came to be in my new book, Every Day is Saturday. I wanted to have a little fun and make something beautiful, super satisfying, overtly chocolatey while still a smidge toward healthyish on the cookie barometer.
There are reasons for every decision I made here—the melted butter, the almond flour, the lack of chill time. I could get scientific, because when it comes to cookies (and pretty much only cookies), I love that stuff. I used to teach whole classes just on the chocolate chip cookie. But for once, I don’t want to say too much. Just go home and bake these, and let your crowd be the judge.
One note of caution: these should absolutely be pulled from the oven just shy of when you think they are actually done. That will give you the perfect blend of chewy insides, crispy edges and oozy, melty chocolate—even hours after they cool. Don’t even dream of overbaking these.
READ ON FOR THE RECIPE.
CHOCOLATE CHIP COOKIES FOR MODERN TIMES
REPRINTED FROM EVERY DAY IS SATURDAY WITH PERMISSION BY CHRONICLE BOOKS
PREP TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
MAKES ABOUT 36 COOKIES (DEPENDING ON SIZE)
3 CUPS (420 G) ALL- PURPOSE FLOUR or GLUTEN FREE ALL-PURPOSE FLOUR
1 SCANT CUP (120 G) ALMOND FLOUR
1 1/2 CUPS (290 G) COCONUT SUGAR OR (300 G) LIGHT BROWN SUGAR
1/2 CUP (100 G) GRANULATED SUGAR
1 1/2 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 (470G) 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.
** images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photo // GENTL + HYERS
Food Styling // SARAH COPELAND