Easter
Coconut Chocolate Chip Cookies
- Makes about 30 large cookies
Author Notes
My 6-year old son considers chocolate chip cookies among his holy trimurti of favourite chocolate foods, so I make them about once a week. I don't always use the same recipe, however, becoming bored of oatmeal, plain butter, or double-chocolate variations. After a couple of days searching for a shredded coconut-chocolate hybrid, I came up with this one, based on a favourite plain Martha Stewart Living recipe.
Mine uses a mix of all-purpose and barley flours, butter, unsweetened coconut, and bittersweet chocolate chips. They're nutty without using nuts, ( a no-no for many North American schoolchildren), chewy and soft from the coconut with bittersweet chocolate to add a perfect flavour counterpoint. —Shalini
What You'll Need
Ingredients
-
1 and a quarter cups
All-Purpose Unbleached White Flour
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1 1/4 cups
All-Purpose, Unbleached White Flour
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1 cup
Whole Grain Barley Flour
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1/2 teaspoon
Baking Soda
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1 teaspoon
Coarse Salt
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1 cup
Room-Temperature Unsalted Butter
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1/2 cup
Natural Caster Sugar (Unbleached granulated)
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3/4 cup
Soft Brown Sugar
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2
Extra Large Organic Eggs at Room Temperature
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2 teaspoons
Pure Vanilla Extract
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200 grams
Unsweetened Shredded Coconut
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1 1/2 cups
Bittersweet Chocolate Chips
Directions
- Preheat your oven to 350 degrees fahrenheit.
- Stir together the all-purpose and barley flours, baking soda and salt with a whisk.
- Next cream together your butter and sugars in a stand mixer fitted with the whisk attachment.
- With the machine running, crack in the eggs one at a time, followed by the vanilla extract.
- Slowly add your flour mixture. standing back so you don't sneeze from the floury air.
- Stop the mixer and scrape down the sides of your bowl.Turn on the mixer once more for 10 seconds to incorporate everything.
- Remove the bowl from the stand mixer and pour in your coconut and then chocolate chips. Mix. Your batter will be firm, don't worry.
- Make sure the shredded coconut and chocolate chips are stirred in together as much as possible, and use an ice cream scoop to dollop 12 similar-sized balls onto your baking sheets.
- Put them in the oven and check them after 10 minutes. My cookies needed about 11 minutes total due to their size. Don't worry about the coconut burning, as there's enough fat and sugar in these to last for the time they bake for.
- Remove from the oven and let them cool on their parchment paper-lined baking sheet for 4 minutes before lifting them off with your thinnest flipper onto a plate. Use the cookie sheets to bake another batch to finish off your cookie dough.
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I'm obsessed with finding the next perfect recipe for my life. Usually this involves chocolate, children's lunch ideas, and family dinners. Occasionally there's a taste or texture I can't get out of my head, and it's got to be made, bought or sourced soon. I'm in Toronto with a toddler, a teen, and a husband who cooks!
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