Sunday, March 15, 2009
We have a cafe at work, which doesn't offer up terribly great food, but we eat there from time to time. One thing they do very well is their cookies.
I had a coconut-chocolate chip-macadamia nut cookie there a few weeks ago, and it was delectable. I thought I'd try to replicate it the next time I made cookies.
Fezzik and I did that today. It's not exact, but it's close enough, and the best part is that I used stuff we had in our pantry instead of making an extra trip for macadamia nuts. Admittedly, I think they'd taste better with the macadamia nuts, but in this case, thrift and laziness won.
Kath's Choco-coconut Cookies
adapted from the Ghiradelli Chocolate Chip Cookie recipe
2 1/4 c. flour
1 t. baking soda
1/2 t. salt
1 c. butter, room temp
1 c. white sugar (I would use less next time, the standard Tollhouse 3/4 c. would work out just fine)
1 c. brown sugar, packed (again, you could get by with less than this)
2 t. vanilla extract
2 large eggs
2 c. semi-sweet chocolate chips
1 c. chopped walnuts
3/4 c. unsweetened shredded coconut Bob's Red Mill is my favorite)
Preheat oven to 350 degrees. Mix the flour, soda and salt together in a small bowl and ignore it until you need it.
Beat the butter with the sugars on medium speed in your Kitchenaid Mixer until light and fluffy. Then keep going a little while longer to be sure. This is the most important step.
Add the vanilla and the eggs (bonus points for using eggs from your backyard flock, like we did!), one at a time, and beat after each just until blended.
Add the flour mixture into the butter mixture and stir until everything is evenly mixed, then add the chocolate chips, walnuts (or macadamias) and coconut and mix again just until combined.
Drop by big tablespoons onto your ungreased cookie sheets and bake for 15 minutes or so, until golden brown. Remove to cool on wire racks, and enjoy a couple while they're still warm!
Posted by kath at 3:19 PM