Coconut Chocolate Chip Cookies
This started off as a snickerdoodle recipe and has been a favourite in the house often. They're dangerous.
Makes 24
Ingredients:
1/2 c. (114 g.) butter
1/4 c. white sugar
1/2 c. brown sugar (I use dark brown sugar, not the yellow stuff.)
1 egg
1 tsp. vanilla extract (I use vanilla bean paste)
pinch salt
1 1/4 c. (170 g.) flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1 1/2 c. (155 g.) flaked coconut (I don't care if it's sweetened or not but flaked works nicest.)
3/4 c (150 g.) chocolate chips (I like dark better than semi-sweet or milk for this)
Optional Ingredients:
The chocolate chips were optional at first but not any more.
You could use white chocolate chips instead,
or nuts
or a bit of coconut extract for more flavour.
or roll in coconut
Yes I know. Grams and Cups, but I am Canadian. We use Celsius instead of Fahrenheit and Pounds instead of Kilograms. We're all over the place.
Directions:
- cream butter and both sugars together
- add egg and vanilla and salt and mix well
- in another bowl combine dry ingredients: flour, tartar, soda
- add dry mixture to the butter mixture and mix well
- mix in the chocolate chips and coconut
- I divide the dough into 24 pieces at this point, roll the pieces gently and place them in the fridge to cool for at least 30 minutes.
- heat the oven to 400° F
- set out 2 baking sheets, and divide the chilled batter 12 to each sheet
- bake 7 1/2 to 8 minutes, one cookie sheet at a time, and rotating half-way through so they bake evenly.