It’s hard for me to decide what kind of chocolate chip cookies I like best. I like ’em any way I can get ’em … crispy, cake-like, thin, thick and everything in between. However, I especially like chewy chocolate chip cookies. I love how the chocolate melts in your mouth with the sugar cookie dough – yummy! For these cookies, I use what I consider a controversial ingredient … coconut.
I guess I’m lucky my kids like coconut. When my husband and I first started dating, we got talking about coconut. He said the four little words I was dreading: I don’t like coconut. What?!? I told him I couldn’t date someone who doesn’t like coconut and our relationship was over unless he changed his tune. (Seriously, I did tell him I couldn’t date or especially marry someone who doesn’t like coconut!) Needless to say, I made my Strawberry Thumbprint Cookies for Christmas and he was converted. I think he’d never tried coconut before, but that’s another story for another day….
Even if you think you don’t like coconut, give these cookies a try. Some people don’t like the shreds of coconut. One idea is to place the coconut in a food processor or blender to make the pieces smaller. This way they’ll be more camouflaged and smooth out the texture. This key ingredient makes the cookies soft and chewy.
Using two kinds of chocolate chips also lends a more bakery feel to these homemade cookies. The mix of milk chocolate and semi-sweet chocolate blends really well with the coconut. Adding walnuts or pecans to these beauties would certainly bump them up a notch. Since my kids are not fans of nuts in cookies, I tend to leave them out. Maybe I should put them in so they last longer around here. Hmmm….
The dough for these cookies comes together nicely. One trick I use is to beat the dough for 2-3 minutes after adding the eggs. This tends to whip the dough nicely and add a bit of air to the dough so they don’t sink when they bake in the oven. After adding the sifted flour, baking soda and salt, mix the dough until the flour is just incorporated. I find this helps keep the dough stiff enough to holds its shape while baking.
- 1 cup butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup coconut
- Preheat the oven to 375 degrees.
- In an electric mixer, cream together butter and sugar until smooth.
- Beat in vanilla and eggs, mixing for 2-3 minutes or until light and fluffy.
- Whisk flour, baking soda and salt together in a medium-sized bowl; stir into the sugar mixture until just combined.
- Mix in the chocolate chips and coconut.
- Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until edges are golden.
- Let cookies sit on the cookie sheet for 2 minutes before removing to wire racks to cool completely.