Coconut Chocolate Chip Cookies

With Christmas only a week away, I decided to offer up a new cookie recipe that would be a great offering for Santa on Christmas Eve. I first got the idea to make a coconut chocolate chip cookie a little over a month ago when a coworker brought cookies from Paradise bakery to a meeting. The most popular cookie in the bunch by far was the coconut chocolate chip cookie. It was so popular, in fact, that talk about the cookie derailed the meeting agenda for a brief minute.

Before that day I had never even considered putting coconut in chocolate chip cookies. Once I had tasted the combination, however, I knew I had to try my hand at making it. I am a big coconut fan, as is Robert, but I often don't think of coconut desserts when I'm baking. In addition to the coconut, I decided to use dark chocolate chips and dark brown sugar to give the cookies a bolder flavor. The dark chocolate really helped curb the sweetness from the coconut and sugar to provide a balanced flavor that was really nice. When paired with a glass of milk or mug of coffee, this cookie is a real treat. Santa is sure to love it!

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Coconut Chocolate Chip Cookies


Ingredients
1 cup sweetened coconut flakes
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup Crisco
1 egg
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup packed dark brown sugar
1 10 ounce package Ghirardelli semi-sweet chocolate chips
3/4 cup rolled oats

Instructions
Preheat the oven to 350 degrees.
Spread the coconut on a baking sheet.

Place in the oven for about 5 minutes, watching closely to ensure they don't burn. Set aside to cool and increase the heat on the oven to 375 degrees.

In a small bowl, combine the flour,

 baking powder, baking soda,

 cinnamon,

 and coconut.

Whisk to combine.
In the bowl of a Kitchen Aid mixer, add the shortening, eggs,

 vanilla extract,

 coconut extract,

 and brown sugar.

 Beat with the paddle attachment until smooth and well blended.

 Gradually add the flour mixture a little bit at a time, mixing well between additions.

Remove the paddle and add in the chocolate chips

 and rolled oats.

 Using a spatula, stir until the chocolate and oats are well incorporated.

With a tablespoon, scoop out little balls of dough and place on a cookie sheet. Slightly press the dough down with the spoon.

 Place in the oven and bake for 12-15 minutes.

 Remove from the oven and place on a wire rack to cool.

Serve with coffee or milk and enjoy!

Source: Adapted from The Ungourmet

New York Times Chocolate Chip Cookies

Sorry for the long absence. Bunker and I suffered a sad loss, and it has taken a bit of time for me to get back on my feet. So to start back out blogging...I am posting about a comfort food...chocolate chip cookies.

The other day, I read an article in the New York Times, claiming it had the best chocolate chip cookie recipe. Since I consider myself to be a chocolate chip cookie aficionado, I had to try the recipe to taste the results and judge for myself! Although a bit more time and preparation is involved, these are indeed the best cookies I have ever tasted out my own oven. So please try the recipe and enjoy warm, hot, gooey, chocolaty, cookies right out of you oven. Hopefully they will bring a smile to your face as they did to mine.

Here is the link to the original recipe in the New York Times, which was adapted from Jacque Torres.

We went to Pebble Beach with my family for Thanksgiving, and it was the most wonderful trip. Pebble Beach is breathtaking, my family is so kind, the food was amazing and the time there and the company is irreplaceable. I loved every moment. Over the next few posts I will share some of our favorite pictures!

Thanksgiving day on the beach

The Lone Cypress. 

Walking down to the beach.

17 Mile Drive on the way from Pebble to Carmel.

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Ingredients:
2 cups minus 2 tablespoon of cake flour
1 2/3 cups of bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt
2 1/12 sticks unsalted butter (1 1/4 cups)
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate chips (at least 60 percent cacao content)

Steps:
1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
2. In your standing mixer with the paddle attachment, cream together the butter and sugars until you have a light and fluffy mixture, about 5 minutes.
3. Add each egg one at a time and mixing well after each addition.
4. Add the vanilla and mix until combined.
5. Reduce to a low speed and slowly add the dry ingredients and mix until just combined.
6. Remove the bowl from the mixer. Add the chocolate chips and stir to combine.
7. Cover the dough with plastic wrap by pressing the plastic wrap onto the exposed dough in the bowl.
8. Refrigerate the dough 24-36 hours.
9. When you are ready to enjoy the yummy cookies, preheat the oven to 350 degrees.
10. Scoop out the dough into large golf ball sizes and spread out on a greased cookie sheet.
11. Bake for 18 to 20 minutes. You want to take them out when they become golden, but you still want them very soft, almost like they are not finished as they will continue to cook after you remove them from the oven.
12. Enjoy with a tall glass of milk!