So, these are Sarah Copeland’s chocolate chip cookies – aptly named “A Chocolate Chip Cookie for Modern Times” from her beyond gorgeous new book, Everyday is Saturday, published by Chronicle Books – and in fact, Chronicle was kind enough to share an advanced copy with me, so I have had this treasure for a few months now. (FYI: I like to refer to the cookies as “one-bowl chocolate chip cookies with (some) almond flour,” and you will see why, below). Sarah’s book is all about easy cooking for any day of the week, with recipes and strategies for doing so. I am – if you did not know – SUPER into easy, so this book, with the most beautiful photographs by Gentl and Hyers, and the simplest, and most delicious (delicious sounding – haven’t made EVERYTHING (yet)) recipes, is obvs right up my alley. Of course, I always turn straight to the sweets chapter of any cookbook I peruse, and Sarah’s chapter is all that, and then some.
Honestly, though, I won’t lie: what I first tried my hand at was Sarah’s magic pork – which is unbelievably tasty. But it is what I did to the pork (and really, to the cookies, as well) that I want to tell you about. As some of you may know—if you follow me on Instagram—I am very much about one-bowl baking (check out my IGTV channel to see my obsession in action or my article about one-bowl baking for the Washington Post – yes, I just had to slip that in . . .). And when it comes to cooking, well, I am very much about it all being done in one pot, preferably my Instant Pot. And so that is just what I did: followed Sarah’s pork recipe up until it was time to place it in a big cast iron pot in the oven, with a bottle of beer, and instead placed it (and the beer) in my instant pot. Ninety minutes later I had the most tender, shreddable, flavorful pork imaginable with which to enjoy alongside my (annoyingly picky) family. But I digress: really what I want to tell you about are these cookies . . .
They, of course, jumped out at me because of the gorgeous photograph accompanying the recipe, and because, umh, cookies. But they also jumped out at me because lately my life’s work has become trying to change all of the sweets recipes I love the most into one-bowl wonders. And when I say “one bowl,” what I mean is that an entire recipe can be assembled in nothing more than a single bowl. Now, of course, this cannot be done to every recipe you come across, but you would be surprised at how a rethinking of how something is assembled can be all that is standing between preparing a recipe with lots of bowls and preparing it with one. Here, I have moved around the order in which Sarah has you assemble the ingredients and also suggested you use a large glass mixing bowl to do all of your assembling (this is because the recipe calls for melted butter – which is what all the best chocolate chip cookies call for, if you ask me – and if you have a microwave and will be melting said butter in said microwave, a glass mixing bowl is your ticket to a one-bowl wonder extravaganza).
What I like to say when explaining to people about converting recipes to one-bowl wonders, is that it is not rocket science. Truly it is about a little forethought and some specific baking tools (ie: like the glass bowl suggested above and a sheet of parchment paper, for instance, which is for more than just lining a pan, but is also the perfect landing pad on which you can sift your dry ingredients). In short, please make Sarah’s cookies as you will not be disappointed. They are less sweet than a cookie I might develop and they call for almond flour, which I almost never bake with, so they are a lovely departure from other baked goods you might find on my site. I hope you enjoy them and the fabo way in which I suggest you assemble them. Finally, a word on my photos: the first two are made with chopped chocolate and the last two are made with chips . . . hence the difference in looks.
One-Bowl Chocolate Chip Cookies with (some) Almond Flour
- 1 cup unsalted butter melted
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 cup almond flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon flaky sea salt such as Maldon, plus more for sprinkling
- 15 ounces bittersweet chocolate chopped
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large glass mixing bowl, melt the butter in a microwave on high. If you do not have a large glass bowl, melt the butter in a large heatproof bowl on the stovetop over a pan of simmering water.
- Add the two sugars to the butter and whisk to combine.
- Add the eggs and vanilla and whisk again. Place a sheet of parchment on the counter, if you have it, and sift the flours, baking soda and salt on to the parchment paper. If you do not have parchment paper, sift the ingredients directly over the bowl. Gently fold the dry ingredients into the wet.
- Mix in the chocolate, making sure the pieces are evenly distributed throughout the dough.
- Scoop the dough with a 1/4 cup cooke scoop for jumbo cookies - my favorite. Arrange on the prepared baking sheets with plenty of space between them.
- Bake, one sheet at a time for 10 to 12 minutes.
- Remove from the oven and sprinkle with salt.
- Let cool on the pan for at least 2 minutes, before serving warm, when they’re best.