Tinfoil Chef

Here’s another one for the Christmas cookie collection. It’s not quite your ordinary chocolate chip cookie. This one includes unsweetened coconut which makes these Coconut Chocolate Chip Cookies both crisp and crumbly.

Preheat oven to 300 degrees and then start by spreading the coconut on a large baking sheet and bakin it until it’s golden brown (about 7 minutes or so). Set it aside to cool.

In a medium bowl, sift together 2 cups of all purpose flour and 11/2 teaspoons of baking powder and set it aside.

In a large bowl, combine 1 cup of room temperature unsalted butter, 1 cup plus 1 tablespoon of packed dark brown sugar, 3/4 cup plus 2 tablespoons of sugar, 1/2 teaspoon of salt and the coconut after it’s cooled. Use an electric mixer on a medium speed to beat until the mixture is light and fluffy.

While the mixer is running, add the 2 large eggs one at a time, then add 2 teaspoons of vanilla. Turn the mixer to low and add half the flour mixture. When it’s incorporated, add the rest of the flour and mix until there’s no traces of flour remaining. Stir in 21/2 cups of bittersweet chocolate chips.

Put the dough in a tightly covered container and refrigerate for at least two hours before baking. When you’re ready to bake, preheat the oven to 325 degrees and line two baking sheets with parchment paper.

Scoop the dough into 1-inch balls and place them 2 inches apart on baking sheets. Bake until they’re brown and crisp (about 12 minutes or so). Transfer the cookies to a wire rack to cool. Store cookies in an airtight container.

11/3 cups of finely shredded unsweetened dried coconut
2 cups of all purpose flour
11/2 teaspoons of baking powder
1 cup of unsalted butter at room temperature
1 cup plus 1 tablespoon of packed dark brown sugar
3/4 cup plus 2 tablespoons of sugar
1/2 teaspoon of salt
2 large eggs
2 teaspoons of vanilla extract
21/2 cups of bittersweet chocolate chips

Technorati Tags: cookies, christmas cookies, christmas cookie recipe, Coconut Chocolate Chip

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