YES, BLONDIE
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.
xx
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
PREHEAT THE OVEN TO 375°F (190°C). LINE A 9 X 13-INCH BAKING PAN WITH BUTTER AND PARCHMENT PAPER AND SET ASIDE.
MELT THE BUTTER OVER LOW HEAT AND CONTINUE COOKING UNTIL IT IS LIGHTLY TOASTED AND SMELLS A LITTLE NUTTY, ABOUT 4 MINUTES. REMOVE FROM THE HEAT AND COOL SLIGHTLY. ADD THE COCONUT OIL AND STIR TO MELT.
MEANWHILE, WHISK TOGETHER THE FLOURS, SUGAR, MAPLE SYRUP, 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.
SPOON THE DOUGH INTO THE PREPARED BAKING PAN AND USE AN OFFSET SPATULA TO SPREAD INTO AN EVEN LAYER. PRESS RESERVED CHOCOLATE INTO THE TOPS OF THE COOKIES. SPRINKLE LIGHTLY WITH SALT, RESERVING SOME FOR AFTER BAKING.
BAKE UNTIL CRISPY ON THE OUTSIDE EDGES AND SOFT AND JUST A TOUCH UNDERBAKED-LOOKING INSIDE, 18 TO 25 MINUTES, DEPENDING ON HOW SOFT YOU LIKE YOUR BLONDIES (DO NOT OVERCOOK: THEY WILL CONTINUE TO BAKE ON THE PAN AS THEY COOL, AND AND STIFFEN UP AS THEY COOL). REMOVE FROM THE OVEN AND SPRINKLE WITH MORE SALT—OR SKIP IT IF THAT’S NOT YOUR THING.
CUT INTO 24 SQUARES AND SERVE WARM (THESE TASTE EVEN MORE RICH WHEN WARM, DUE TO ALL THE CHOCOLATE), OR, COOL COMPLETELY AND THEN CUT AND SERVE.
PREP TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
MAKES 24 BLONDIES
MAKE AHEAD:
STORE IN AN AIR-TIGHT CONTAINER FOR UP TO THREE DAYS, OR BAKE AND FREEZE, WELL-WRAPPED, FOR UP TO TWO WEEKS. DEFROST COMPLETELY BEFORE SERVING.
COOL TREAT:
WE HAVE FOUND THAT THESE ARE SUPER YUMMY SERVED COLD— LESS COOKIE AND MORE CANDY-BAR-LIKE TREAT. IF THAT’S YOUR JAM, COOL COMPLETELY AND REFRIGERATE COMPLETELY BEFORE EATING.
**This is not a sponsored post. All opinions are my own.** images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photo // HARRiSON LUBIN
Food Styling // SARAH COPELAND
Ceramics // LOST QUARRY