Every Monday, my computer at work does it's virus scanning thing. I hate it- it slows down the computer's response time, the scanning takes forever, and worst of all, it keeps talking about cookies! So I've had cookies on my mind.
Once when I was meeting my sister at the movies, she brought me a chocolate chip cookie with coconut. It was fabulous! Since then I've been thinking about a chocolate chip coconut cookie and how much easier could it be than to just take what some say is the best chocolate chip cookie and toss in some coconut? That's what I did. Awhile back I posted this recipe. I'll bet you never tried it. Well, it's time! Come on!
A couple of tips in my humble opinion- don't make the cookies as large as the recipe instructs, and forget about the salt on top of the cookies. With the addition of the coconut, you don't need the extra salt on top, but be sure to use coarse salt not table salt in the dough. Also, my preference is to use 1 cup milk chocolate chips and 1 cup semi-sweet chocolate chips. I used chocolate chunks in these.
Chocolate Chip Cookies
Adapted from Jacques Torres
Time: 45 minutes, plus at least 24 hours chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note above on the chocolate I used)
Sea salt (I omitted this)
(I added 3/4 cup of sweetened coconut when I stirred in the chips)
1. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
2. Sift flours, baking soda, baking powder and salt into a bowl. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds (it took my dough about 20 seconds- yep, I'm slow like that). Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours (I couldn't wait- I made six cookies right away and then refrigerated the rest of the dough).
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls [I made mine smaller and only cooked them for about 11 minutes]) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt (or not!) and bake until golden brown but still soft, 18 to 20 minutes (or less!). Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Yield: 1 1/2 dozen 5-inch cookies (or more if you make them smaller).
These were way good. I asked Bud if he wanted to split one with me after dinner. He was on his way out the door to mow the lawn so he said "not yet." Well, I ate my half plus his. It couldn't be helped.
Stop saving this recipe and start making it! You won't be sorry.
6 comments:
Since I'm your official taste-tester, how is it I wasn't given one of these fabulous-looking-sounds-delicious cookies straight from the oven???
This blog has been extremely coconut heavy lately. Do I need to unsubscribe?
Cheryl, I thought I should call you, but it was quite late by the time these came out of the oven. Good news is- I only made six cookies from the dough, so I have lots of dough left with your name on it.
Karen, you crack me up. I'll try to give the coconut a rest for awhile.
This looks really good, I can almost taste the combination with the coconut--the texture would be great! Ok, I guess I'm a little salt illiterate, what do you mean by a coarser salt, I've only ever got iodized salt and salt to make homemade ice cream. Will you explain so I can make these cookies =)
Wylie, look for Kosher salt (Morton's is readily available). It's in-between table salt (normal salt) and rock salt (ice cream salt). Kosher salt is the only salt my son uses, but then, he's a self-admitted food snob. Kosher salt is like flakes of salt, rather than grains.
You HAVE to put the salt on top! It's the only way these delicious lovelies turn out. I have made these with the salt AND toasted coconut on top - delish!
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