Friday, September 2, 2011

Coconut Chocolate Chip Cookies

If you love coconut and chocolate, you'll love these moist, chewy cookies.  I used to work with Jeff Ma at Protrade and Citizen Sports and one day he asked me to make something with coconut in it, so he likes to say that he helped me come up with the recipe. :D  It was always his favorite cookie in my arsenal.  I also used to make these when I had my farmer's market stand in Millbrae.

Stacey's Coconut Chocolate Chip Cookie Ingredients: 

1c+2tbs sugar, organic
1 1/4c brown sugar, organic
1c butter, salted, organic (2 sticks)
1/2c coconut milk, organic (regular, aka not low-fat, is best)
2 eggs, organic
2 tsp vanilla bean paste

2c unbleached white flour, organic
1 1/2c whole wheat flour, organic (I always throw some whole wheat in to get some whole grains in, but you can use all unbleached white if you prefer)
2tbs cornstarch
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1c shredded coconut, organic
2 1/2c Guittard semi-sweet chocolate chips

More shredded coconut for rolling

Wilton Cookie Sheets

Preheat oven to 350F.  Soften butter in the microwave and then put it in a standing mixer with the batter attachment (or you can use a big bowl and a hand mixer) with the coconut milk and sugars.  Blend.  Add the eggs and vanilla bean paste and blend until fluffy.  

Some people say you should mix all the dry ingredients together first and then add it, but I'm lazy.  I just dump all the dry ingredients on top (including the chips) and put the dough attachment on my standing mixer using the stir (lowest) setting to get it all mixed.  It helps to use a spatula to push down what crops up on the sides.  If you are using a hand mixer, this might be difficult without flinging flour everywhere (or if you're adding the dry mixture a little at a time, you might overmix), so you might just opt for mixing with a big wooden spoon. 

Once the dough is all combined, refrigerate for a few hours to harden it up.  Then you can roll it more easily into balls, which are then rolled in more shredded coconut. Place them on a cookie sheet, about 2" apart.

Put them in the oven for about 10 minutes, rotating once after 5 minutes so that they cook evenly.  I prefer to check them with my temperature gun to make sure they are about 200F on the surface.  That is the perfect cookie for me, but you might prefer crunchier.  I personally think crunchy drop cookies are a waste of calories. :)  

After they come out of the oven, let them sit on the cookie sheets for an additional 10 minutes.  The residual heat cooks them the rest of the way so they are still soft and moist in the middle.

Mmmm... coconutty...

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