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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
Makes about 30 large cookies
- 1 and a quarter cups All-Purpose Unbleached White Flour
- 1 1/4 cups All-Purpose, Unbleached White Flour
- 1 cup Whole Grain Barley Flour
- 1/2 teaspoon Baking Soda
- 1 teaspoon Coarse Salt
- 1 cup Room-Temperature Unsalted Butter
- 1/2 cup Natural Caster Sugar (Unbleached granulated)
- 3/4 cup Soft Brown Sugar
- 2 Extra Large Organic Eggs at Room Temperature
- 2 teaspoons Pure Vanilla Extract
- 200 grams Unsweetened Shredded Coconut
- 1 1/2 cups Bittersweet Chocolate Chips
- 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.
- This recipe was entered in the contest for Your Best Holiday Confection
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