The other day, I fielded a VERY IMPORTANT question via Instagram about my Chocolate Chip Cookies for Modern Times from my new book, Every Day is Saturday: DO THEY BLONDIE?
Why, yes! I hadn’t thought of it because, frankly, blondies are often too dry or too sweet or just a bit too meh for my taste. But, the potential of blondies is obvious: uniformly moist cookies, chewy inside, with relatively little crust. And in the vein of easy and modern (as my cookies promise to be)—blondies are the even faster, even easier answer.
I followed my formula for The Chocolate Chip Cookies for Modern Times straight from the book, mixing and stirring and chopping big shards of chocolate. The result were super yummy, so by all means give them a go, but, I realized I could make it even easier. Chips would do just fine, here. And, while I was at it, what else could I tweak to make them even healthier yet super decadent-feeling, too?
It didn’t take much to land in a place I absolutely don’t regret: I pulled out all the refined white sugar, upped the almond flour, and amped up the chocolate—calling for a full 20-oz bag of chocolate chips. If that feels obscene to you, stick to the 16 oz of chocolate I call for in the book (I won’t judge you if you don’t judge me), but the deeply chocolatey, perfectly salty moist finish on these in the recipe below leaves me absolutely powerless. I hope you feel the same.
One note: I mostly adore cookies warm, and these are outrageous with all the chocolate melty and gooey of course, but I was shocked by how these got even more satisfying and toothsome and chocolate forward when they cool and ripen, tasting the very best to me on day two.
READ ON FOR THE RECIPE.
GLUTEN-FREE, BROWN - BUTTER BLONDIES, FOR MODERN TIMES
ADAPTED FROM EVERY DAY IS SATURDAY by Sarah Copeland
1 1/2 STICKS UNSALTED BUTTER
1/2 CUP COCONUT OIL
1 1/2 CUPS (210 G) GLUTEN FREE ALL-PURPOSE FLOUR
1 1/2 CUPS (180 G) ALMOND FLOUR
1 CUP (190 G) COCONUT SUGAR OR (200 G) DARK BROWN SUGAR
1/2 CUP PURE MAPLE SYRUP
1 1/4 TSP BAKING SODA
1 TSP FINE SEA SALT
2 LARGE EGGS, AT ROOM TEMPERATURE
2 TSP PURE VANILLA EXTRACT
20 OZ SEMI-SWEET CHOCOLATE CHIPS
FLAKY SEA SALT, SUCH AS MALDON, FOR SPRINKLING