A chocolate chip cookie for modern times from Every Day Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week (page 182) by Sarah Copeland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elianita on April 01, 2026

    These cookies are so good and quick to make. They have become our favorite cookie recipe. The coconut sugar bring out a nice caramel flavor, and sometimes we like to swap the almond flour for macnut flour since it’s easily available for us.

  • averythingcooks on August 23, 2022

    These came together quickly and once you wrap your head around what dough looks like with melted butter (as opposed to traditional creamed etc) you are good to go. These are chewy with crisp edges and a lovely caramelized flavour. The only thing I would say is that the given mass of chocolate is actually too much for our preferences...certainly not a terrible problem :)

  • bwhip on February 27, 2020

    These turned out fantastic for us. Dough was kind of thick and crumbly compared to a more traditional cookie recipe, but the cookies were wonderful. Great flavor, with an excellent mix of crispy edges and soft center. Almond flour really made a difference here. Ratio of chocolate to dough was quite high, which didn't bother me at all. I chopped up Ghirardelli 70% bars for the chocolate. This could be my new favorite chocolate chip cookie recipe.

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