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Sunday, June 9, 2013

Chocolate Chip and Coconut Cookies

Last year I came up with a lighter version of the chocolate chip cookie :-)

I used half the amount of butter that would normally go into a cookie recipe. I also wanted to use less flour so I added some unsweetened shredded coconut. The flavor of the coconut was very subtle and went very well with the chocolate.

VERY pleased with how they came out. :-)
I think it's the best cookie I have ever had :-)
They look and taste amazing! They had a wonderful moist texture that stayed soft and fresh for a week in an air tight jar on my countertop.

(makes 8 cookies)
(prep time 10 mins + 2 hours in the fridge)
(bake time 15 mins)

White sugar 1/8 cup
Light brown sugar 1/8 cup
Dark moscavado sugar 1/4 cup
Vanilla 1 tsp
Salt 1/4 tsp
Butter 1/4 cup (melted and at room temp)
Egg 1 large (cold from the fridge)
Baking soda 1/4 tsp
All purpose flour 1 cup
Dessicated coconut 1/2 cup (unsweetened)
Dark chocolate chips 1 cup (I perfer the hand cut look so I chopped up a bar of dark chocolate into roughly 1/4" squares)


Combine all the sugars, baking soda, vanilla and salt in a large bowl.
Pour in the melted butter and whisk together for a minute on high.
Break in the egg.
Use a mixer and whisk for 1-2 mins on medium high speed.
Fold in the flour and the coconut flakes.
Gently fold in the chocolate chips.
Form a log about 8 inches long and wrap with some saran.
Refrigerate for a few hours.
Cut into 8 equal discs.
Arrange them on a lightly greased sheet of wax paper atop a baking tray.
Bake for 15-17 mins in a preheated 375 degrees oven.
They should feel slightly soft in the center when you take them out.
Peel them off the wax paper and allow to cool for 20-30 mins before digging in.


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