It seems like forever (almost a year ago? really?!) since I featured a cookie recipe on this blog, which boggles the mind because 1) this is *supposed* to be a baking blog, and 2) I bake and eat cookies all.the.time.
If I had to rationalize their omission, I’d say it’s because this blog – at least lately – primarily features my culinary experiments, rather than those tried and true recipes I’ve relied on for years. I have so many treasured cookie recipes passed down from my mother and grandmother that I’m often on cookie auto-pilot; in other words, I rarely branch out and try new recipes. Well, shame on me! There are literally thousands of incredible cookie recipes – this one included! – that I’ve overlooked in my haze of childhood cookie nostalgia. I take heart in the fact my Grandma Bonnie would have LOVED these Coconut Chocolate Chip Cookies – she was a sucker for anything with coconut and chocolate – and forgiven my wandering taste buds. These cookies are soft and chewy, over-sized (which is the best cookie size, amirite?), and not overly coconut-y. They’re best enjoyed 10-15 minutes out of the oven – when they’re still a wee bit warm and gooey on the inside – but can be zapped for a few seconds in the microwave for a similar effect.
Enjoy in moderation!
COCONUT CHOCOLATE CHIP COOKIES
Yields | 24 cookies
Inspiration | Taste of Home
- 1 cup butter, softened
- 1 cup finely granulated sugar
- 1 cup packed brown sugar
- 2 large fresh eggs
- 2 tsp pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 2/3 cups flaked coconut
- 1 cup (6 ounces) semi-sweet chocolate chips
- ½ cup milk chocolate chips
- Preheat oven to 350° Fahrenheit (175° Celsius).
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chocolate chips. Shape two tablespoonfuls of dough into a ball and place 3 inches apart on a baking sheet; repeat with remaining dough.
- Bake in preheated oven for 12-14 minutes, or until lightly browned (13 minutes was the sweet spot for my oven). Remove to wire racks to cool.