Chocolate chip cookies have been in existence since 1937 when Ruth Wakefield created them. You can probably find a huge selection of variations of the recipe for this typical cookie, plus lots of unique variants of them – some have peanut butter, some are created with oatmeal, and one preferred rendition is the coconut chocolate chip cookies recipe.
The great thing about this recipe is that the coconut taste is incredibly subtle and does not overwhelm the buttery, chocolaty flavor. The coconut is toasted first, which helps draw out the “nuttiness” of the coconut and keep it from overpowering the other ingredients in the recipe. The coconut additionally makes the cookies chewier compared to regular chocolate chip cookie.
This coconut chocolate chip cookies recipe isn’t hard to produce. The only even somewhat tricky part is toasting the coconut just right so that it doesn’t get too brown.
Coconut Chocolate Chip Cookies Ingredients
1-1/3 cups of shredded and unsweetened coconut, toasted until golden brown, 2 cups of unbleached flour, 1-1/2 teaspoons of baking powder, 1 cup (2 sticks) of unsalted butter, 1 cup + tablespoon of packed dark brown sugar, 3/4 cup + 2 tablespoons of granulated sugar, 1/2 teaspoon salt, 2 large eggs, 2 teaspoons of vanilla, 2-1/2 cups of semi-sweet chocolate chips
*Remove the butter from the fridge at least one-half hour before you start to make the dough to allow it to soften.
Instructions
To toast the coconut:
1. Heat the oven to 300 degrees. 2. On a big baking sheet with a rim spread out the coconut. 3. Bake the coconut until it turns a golden brown. This will take about 7 minutes. Don’t over bake it. 4. Completely cool the coconut just before adding it to the cookie dough.
Cookie dough:
1. Sift the flour and baking powder together. 2. Add the butter, sugars, salt, and coconut to the bowl of a mixer and mix at medium speed about 3 minutes until the mixture is fluffy. 3. Add the eggs, beating after each egg. 4. Put the vanilla and combine lightly. 5. Turn the mixer to low and add the flower mix a bit at a time until it is mixed properly. 6. Stir in the chocolate. 7. Chill the dough for 2 hours before you’ll bake the cookies. 8. Pre-heat the oven to 325 degrees. 9. Roll dough into 1-inch balls and set them 2 inches apart on cookie sheets. 10. Bake the cookies for 12 to 15 minutes until the crispy on the sides and golden brown.
Variations and Ideas
Variations for this recipe are the same as for every chocolate chip cookie recipe. Instead of chocolate chips you could break up chocolate bars if you want greater pieces of chocolate. If you don’t wish to use all that butter, you can substitute half of it with canola oil.
This particular coconut chocolate chip cookies recipe produces a lot of cookies; so cutting it in two will still give you a lot. The cookies don’t spread out much if they are baked so you can flatten them slightly using your hand before cooking. Also, making the dough a day in advance and refrigerating it for 24 hours will add to the flavour.
The author loves chocolate chip cookies and features a internet site dedicated to it. There you could find your favorite chocolate chip cookie recipe like recipe for coconut chocolate chip cookies. Also go here: recipes for chocolate chip cookies for other recipes.