Recipe

Coconut Chocolate Chip Cookies Recipe

Chocolate chip cookies have been around since 1937 when Ruth Wakefield invented them. There are probably countless versions of the recipe for this traditional cookie, plus a large number of different variations of them – some have peanut butter, some are made with oatmeal, and one popular rendition is the coconut chocolate chip cookies recipe.

The fantastic thing about this recipe is that the coconut taste is very subtle and does not overwhelm the buttery, chocolaty flavour. The coconut is toasted first, which helps draw out the “nuttiness” of the coconut and keep it from overwhelming the rest of the ingredients in the recipe. The coconut additionally makes the cookies chewier compared to normal chocolate chip cookie.

This coconut chocolate chip cookies recipe is easy to make. The only even somewhat challenging part is toasting the coconut perfectly in order 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 refrigerator no less than one-half hour before you begin to create the dough to allow it to soften.

Instructions

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 would take about 7 minutes. Be sure not to over bake 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 blend at moderate speed about 3 minutes until the mixture is fluffy. 3. Add the eggs, beating after each egg. 4. Put the vanilla and blend lightly. 5. Flip the mixer to low and add the flower combination just a little at a time until it is combined well. 6. Stir in the chocolate. 7. Chill the dough for 2 hours before you’ll bake the cookies. 8. Preheat 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 until the crispy on the edges and golden brown.

Variants and Ideas

Variations for this recipe are the same as for just about any chocolate chip cookie recipe. Instead of chocolate chips you could split chocolate bars if you love greater bits of chocolate. In case you don’t wish to use all that butter, you can replace part of it with canola oil.

This coconut chocolate chip cookies recipe makes a lots of cookies; so cutting it in half will still provide you with a lot. The cookies don’t spread out much if they are baked so you can flatten them a little using your hand before baking. Also, making the dough a day ahead of time and refrigerating it for 24 hours will add to the flavor.

The author loves chocolate chip cookies and has a web page dedicated to it. There you can obtain your favorite chocolate chip cookie recipe like recipe for coconut chocolate chip cookies. Also click this link: chocolate chip cookie recipes for other recipes.

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