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Chocolate chip cookies have been around since 1937 when Ruth Wakefield created them. You'll probably find countless versions of the recipe for this typical cookie, plus dozens of unique versions of them - some have peanut butter, some are made with oatmeal, and one favourite rendition is the coconut chocolate chip cookies recipe.
The fantastic thing about this recipe is that the coconut taste is incredibly subtle and does not overpower the buttery, chocolaty taste. The coconut is toasted first, which will help draw out the "nuttiness" of the coconut as well as keep it from overpowering the other ingredients in the recipe. The coconut additionally makes the cookies chewier than the standard chocolate chip cookie.
This coconut chocolate chip cookies recipe is easy to make. The only even slightly tough part is toasting the coconut perfectly 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 no less than one-half hour before starting 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 till it turns a golden brown. This would take about 7 minutes. Don't over cook it. 4. Completely cool the coconut prior to adding it to the cookie dough.
Cookie dough:
1. Sift the flour and baking powder together. 2. Put 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 mix lightly. 5. Turn the mixer to low and add the flower blend a bit at a time until it is blended well. 6. Mix in the chocolate. 7. Chill the dough for 2 hours before you cook the cookies. 8. Pre-heat the oven to 325 degrees. 9. Roll dough into 1-inch balls and put them 2 inches apart on cookie sheets. 10. Cook the cookies for 12 to 15 minutes till the crispy on the edges and golden brown.
Versions and Tips
Versions for this recipe are the same as for every chocolate chip cookie recipe. Instead of chocolate chips you could split chocolate bars if you want greater pieces of chocolate. For those who don't want to use all that butter, you can substitute half of it with canola oil.
This particular coconut chocolate chip cookies recipe makes a lot of cookies; so cutting it in half will still provide you with a lot. The cookies don't spread out much when they are baked so you can flatten them just a little with your hand before baking. Furthermore, making the dough a day ahead and refrigerating it for 24 hours will add to the flavour.
The fantastic thing about this recipe is that the coconut taste is incredibly subtle and does not overpower the buttery, chocolaty taste. The coconut is toasted first, which will help draw out the "nuttiness" of the coconut as well as keep it from overpowering the other ingredients in the recipe. The coconut additionally makes the cookies chewier than the standard chocolate chip cookie.
This coconut chocolate chip cookies recipe is easy to make. The only even slightly tough part is toasting the coconut perfectly 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 no less than one-half hour before starting 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 till it turns a golden brown. This would take about 7 minutes. Don't over cook it. 4. Completely cool the coconut prior to adding it to the cookie dough.
Cookie dough:
1. Sift the flour and baking powder together. 2. Put 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 mix lightly. 5. Turn the mixer to low and add the flower blend a bit at a time until it is blended well. 6. Mix in the chocolate. 7. Chill the dough for 2 hours before you cook the cookies. 8. Pre-heat the oven to 325 degrees. 9. Roll dough into 1-inch balls and put them 2 inches apart on cookie sheets. 10. Cook the cookies for 12 to 15 minutes till the crispy on the edges and golden brown.
Versions and Tips
Versions for this recipe are the same as for every chocolate chip cookie recipe. Instead of chocolate chips you could split chocolate bars if you want greater pieces of chocolate. For those who don't want to use all that butter, you can substitute half of it with canola oil.
This particular coconut chocolate chip cookies recipe makes a lot of cookies; so cutting it in half will still provide you with a lot. The cookies don't spread out much when they are baked so you can flatten them just a little with your hand before baking. Furthermore, making the dough a day ahead and refrigerating it for 24 hours will add to the flavour.
About the Author:
The author loves chocolate chip cookies and features a web page dedicated to it. There you can obtain your favorite chocolate chip cookie recipe like this recipe. Also check this out: chocolate chip cookie recipe website for other recipes.
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