Tonight, I had a big craving for chocolate chip cookies. For a moment (just for an itsy bitsy moment), I thought about being good and just eating some fruit. BUT! I gave in… sigh… Oh well, right?
I made chocolate-coconut cookies yesterday for our Easter gathering and they were a big success! I got the recipe for the cookies from yesterday and the ones I just HAD to make tonight from Vittles and Bits. These cookies were just DIVINE! The smell of fresh-baked cookies all around my kitchen is absolutely wonderful. I already have had a few cookies…
I am sharing with you two recipes: regular chocolate chip cookies and chocolate-coconut cookies. I even made the chocolate-coconut cookies with 2 different kinds of “filling”.
Below is the adaptation I made. Enjoy!
Chocolate Chip Cookies
~makes about 3 dozen
2 C. plus 2 T. all-purpose flour
1/2 t. baking soda
1/4 t. salt
12 T. (1 1/2 sticks) melted butter, cooled slightly
1 C. brown sugar, packed
1/2 C. granulated sugar
1 large egg plus 1 yolk
2 t. vanilla extract
1.5 C. semisweet chocolate chips
Preheat oven to 325 and melt butter in microwave. Line cookie sheets with parchment paper.
Whisk dry ingredients together; set aside. With electric mixer, or by hand, mix butter & sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined. Stir in chips.
Use a small ice cream scoop (or 2 regular tablespoons) to dispense the cookie dough.
Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (10-12 minutes in my oven).
Cool cookies on sheets, until able to lift in one piece. Cool on wire rack.
Whisk dry ingredients together; set aside. With electric mixer, or by hand, mix butter & sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined. Stir in chips.
Use a small ice cream scoop (or 2 regular tablespoons) to dispense the cookie dough.
Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (10-12 minutes in my oven).
Cool cookies on sheets, until able to lift in one piece. Cool on wire rack.
Chocolate-Coconut Cookies
~makes about 2 dozen
1/2 C. (1 stick) butter
1/2 C. white sugar
1/4 C. light brown sugar
1 egg
1/2 t. vanilla extract
1 C. flour
1/2 t. baking soda
1/2 t. salt
Optional fillings:
1 C. semisweet chocolate chips + 1 C. sweetened flaked coconut OR
½ C. white chocolate chips + ½ C. dried cranberries (Craisins) + ½ C. Shredded Coconut
Preheat the oven to 350 degrees.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipes adapted from:
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