Chocolate Chip Cookies for Modern Times

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 36 cookies
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3 cups all-purpose flour

1 cup almond flour

1 1/2 cups coconut sugar or light or dark brown sugar

1/2 cup turbinado or granulated sugar

1 1/2 teaspoons baking soda

1 teaspoon fine sea salt

2 sticks (16 tablespoons) unsalted butter, melted

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

15 ounces dark, bittersweet or semisweet chocolate, chopped

Flaky sea salt, for sprinkling, optional


  1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
  2. Whisk together the flours, sugars, baking soda and salt in a medium bowl. Whisk together the melted butter, eggs and vanilla in a separate small bowl, 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.
  3. Scoop the dough using an ice cream scoop or scoop by heaping tablespoons and roll into balls between your hands. Arrange on the prepared baking sheets with plenty of space between them. Press the reserved chocolate into the tops of the cookies. Sprinkle with salt or skip it if that's not your thing. Bake, one sheet at a time (see Cook's Note), until crispy on the outside edges and soft and just a touch underbaked-looking on the inside (they will continue to bake on the pan as they cool), 10 to 12 minutes.
  4. Let cool on the pan for at least 2 minutes (they may fall apart if you pull them off too hot), before transferring to plates to serve warm, when they're best.

Cook’s Note

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 2 sheets at a time, rotate the trays and switch them from the top to bottom rack halfway through for even browning.

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