You don’t need another fussy chocolate chip cookie recipe. There are plenty out there (confession: I’ve written my own). What we all need—at least what I, 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.
That’s how years after thinking I would never tackle the most beloved cookie of all time again, I did. The result, below, is the recipe I now lean on again and again when we’re short on time but craving some¬thing as close as possible to spooning warm melted chocolate directly into our mouths, without actually doing it.
This cookie is easy in that dump-and-stir way, thanks to the melted butter (no softening butter, no beating); and is not a sugar bomb, thanks to almond flour and just right ratios 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.
This is my big-batch recipe. 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 to bottom rack halfway through baking for even browning.
Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019