Wednesday, June 18, 2014

chocolate chip coconut cookies

We all know I LOVE Ina Garten's Chocolate Chunk Cookie recipe. It's a classic that should be in everyone's recipe box. The flavor of the dough itself is just SO damn good. Yesterday, I was feeling fancy and decided to cut out the nuts and added some coconut into the mix instead. The texture of the coconut is really harmonious with the chocolate, and the chewiness of the cookie itself with crispy edges is unbelievable. These cookies are TOO good and must be made right away. No joke. I couldn't take a picture that does these cookie any justice, because it was late and my kitchen lighting is the worst at night.

I could have easily eaten the whole batch. If I had kept them in my house, I probably would have. But, I decided to practice some self-control and share them with work and Starbucks.. because mid-week is always sweeter with baked goods. Happy Wednesday! (As I'm writing this, I'm totally regretting that I don't have any left for myself. I actually might make these again tonight.)

Chocolate Chip Coconut Cookies
Recipe Adapted from Ina Garten
Yields 36-40 cookies

1/2 lb (2 sticks) unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 tsp pure vanilla extract
2 extra-large eggs, room temperature
2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
2 1/4 cups semisweet chocolate chips or chunks
1 1/2 cups shredded coconut

1. In a medium bowl, sift or whisk together flour, baking soda, and salt.
2. With a stand mixer with paddle attachment or hand mixer, cream together butter and sugars until light and fluffy. On medium speed, mix in vanilla, then eggs one at a time. 
3. Add flour mixture to butter mixture Mix on stir speed until just combined. Add chocolate chips and shredded coconut mix on stir speed for a few seconds. Everything should be well-incorporated and should not look "dry" but do not overmix.
4. Refrigerate dough for at least 1 hour. *I added this step. The chilled dough will prevent a super flat cookie. If you want a super flat cookie, skip this step. Either way, it won't change the flavor. ;)
5. Preheat oven to 350 degrees.
6. Drop the dough onto a parchment-lined baking sheet using a 1 3/4-inch-diameter scoop or a rounded tablespoon. With the palm of your hand, slightly pat down the rounded portions.
7. Bake for exactly 15 minutes (the cookies will seem underdone). 
8. Remove from the oven and let cool slightly on the pan, then transfer to wire rack to cool completely. (OR eat warm, because that's how cookies should be eaten!)

No comments:

Post a Comment