Chocolate chip cookies have been around since 1937 when Ruth Wakefield invented them. You’ll probably find hundreds of variants of the recipe for this typical cookie, plus dozens of different types of them – some have peanut butter, some are created with oatmeal, and one preferred rendition is the coconut chocolate chip cookies recipe.
The fantastic thing about this recipe is that the coconut flavor is extremely subtle and does not overwhelm the buttery, chocolaty flavour. The coconut is toasted first, which will help enhance the “nuttiness” of the coconut and also keep it from overwhelming the rest of the ingredients in the recipe. The coconut additionally makes the cookies chewier compared to standard chocolate chip cookie.
This coconut chocolate chip cookies recipe isn’t hard to produce. The only even somewhat difficult part is toasting the coconut perfectly so that it doesn’t get way 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 begin to create the dough to permit it to soften.
To toast the coconut:
1. Heat the oven to 300 degrees. 2. On a large baking sheet with a rim spread out the coconut. 3. Bake the coconut till it turns a golden brown. This could take about 7 minutes. Don’t over bake it. 4. Completely cool the coconut prior to adding it to the 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 blend 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. Flip the mixer to low and add the flower mix just a little at a time until it is blended properly. 6. Stir in the chocolate. 7. Chill the dough for 2 hours before you’ll cook 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 till the crispy on the edges and golden brown.
Versions and Suggestions
Variants for this recipe are the same as for every chocolate chip cookie recipe. Instead of chocolate chips you can split chocolate bars if you’d prefer greater portions of chocolate. If you don’t want to use all that butter, you can replace 50 % of it with canola oil.
This coconut chocolate chip cookies recipe creates 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 a bit with your hand before baking. Also, making the dough a day in advance and refrigerating it for 24 hours will add to the flavor.
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