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One-Bowl Chocolate Chip Cookies with (some) Almond Flour

Sarah Copelands Chocolate Chip Cookies for Modern Times from Every Day is Saturday.

Ingredients

  • 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

Instructions

  • 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.