Wednesday, September 20, 2017

Coconut Chocolate Chip Cookies

For a long time I made one kind of cookie (other than Christmas).  These chocolate chip cookies which are so easy and so delicious.  I've made dozens of batches in the last 4 or so years, even in, maybe, my favorite use for them: Chipwiches (whhhhhhhy haven't I made these again??)

But sometimes, it's nice to change it up a little bit.  We make these Salted Chocolate Chip cookies, Compost cookies, and now these Coconut Chocolate Chip cookies have been worked into the rotation.  If you've noticed that all of these cookies feature chocolate...well, yes.  We're not crazy over here.  I think I need a little bit (or some days a lot bit) of chocolate every day.  Sometimes that's a piece of dark chocolate (SO GOOD) but most days a cookie of some sort is worked in there too. 

(Part) of the beauty of these is that they can easily be mixed by hand.  I love my stand mixer but sometimes it's also nice to do things by hand.  And there is also a HIGH quantity of chocolate.  Like it's hard to roll the cookies because there sometimes feels like more chocolate than dough in a cookie.  Which bakes up to something wonderful, delightful, and so tasty.  So if you can work through a little bit of a cookie forming problem, these are worth the effort.  Delicious, gooey, and so chocolatey.  That's pretty much what I'm looking for in a cookie!

Coconut Chocolate Chip Cookies
yield: about 2 dozen
-½ cup melted coconut oil (or you could sub in melted butter)
-½ cup packed brown sugar
-¼ cup sugar
-2 tsp vanilla

-1 egg
-1 cup old-fashioned oats
-1 cup AP flour
-¼ tsp salt
-1 tsp baking soda
-¾ cup sweetened shredded coconut
-½ cup chocolate chips
-2 oz chopped semi-sweet or bittersweet chocolate
-sea or kosher salt for sprinkling

1) In a large bowl or the bowl of a stand mixer, combine the oil, and sugars and stir vigorously until smooth.  Add the vanilla and egg, stir until combined.
2) In a small, separate bowl, stir together the oats, flour, salt and baking soda.  Slowly add the dry ingredients to the wet, just until combined.  Stir in the coconut and chocolates. 
3) Line baking sheets with silicone baking mats or parchment paper.  Roll the dough into balls about 1 inch in diameter, place on baking sheets.  Sprinkle with sea/kosher salt.  Cover loosely with plastic wrap and refrigerate at least 15 minutes (or longer).

3) Preheat the oven to 350°.  Bake the cookies for 10-11 minutes.  The middles will look under baked when you pull them out but the edges should just be starting to turn brown.  Do NOT over bake!  Let cool on baking sheets for 3-5 minutes before transferring to a wire rack.

Source: slightly modified from Averie Cooks via Life Made Simple

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