Yesterday was our second snow day. Mind you the first day there was no snow, not until the kids went to bed. So after being cooped up with the kids and getting some play time out in the snow it was time to warm up the house. Most people might start a fire or turn on the fireplace, I wanted to bake cookies!
I am finally feeling better after a virus and sinus infection. This is the most energy I have had in over a week so I wanted to actually bake again. That and the fact that we had no cookies in the house and I really wanted one. Did I mention the doctor put me on steroids and I am hungrier than usual?!
Chocolate chip is one of my favorite cookies, certainly my husband’s favorite. This time I wanted some coconut too. I also opted for dark chocolate since I am hooked on it right now! To up the coconut flavor and reduce the amount of butter I used coconut oil. It was the first time I have used it in cookies. It worked well, though I did have to alter my usual cookie method.
You see, when it comes to baking cookies I am old school, adamantly anti mixer (well except for rolled out cookies maybe). I just don’t care for the texture the mixer gives you, it’s fine for a day or two but I find that they don’t taste as good after a couple days. This time I used the mixer to cream the butter and coconut oil together, it just wasn’t working as well as I wanted by hand. I still mixed the flour in by hand. Do whatever works best for you!
In our family there is also the great debate as to whether cookies should be flat or plump. My husband prefers his chocolate chip cookies flat. I don’t mind them that way, but I certainly prefer them to be more full. I want it to look like a cookie, not like something with chocolate chips sticking out of it! If you want your cookies flatter just use less flour. I hope you enjoy them as much as we did, despite my dropping a full sheet of cookies as I put them in the oven! They fell in the oven door crack…guess who needs to clean her oven now?!
Coconut Dark Chocolate Chip Cookies
1/2 c. butter, room temperature
1/2 c. coconut oil, softened to same texture as butter
1 c. brown sugar
1/2 c. sugar
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 c. flour
12 oz. dark chocolate chips
1 c. shredded coconut, unsweetened
Preheat oven to 375 degrees and line cookie sheets with Silpat or parchment paper. Cream together the butter and coconut oil using a mixer. Add in the sugars and vanilla, mix well. Blend in the eggs. Sift the baking soda, salt and flour. Slowly mix in the dry ingredients, either by hand or using the mixer. Stir in the coconut and chocolate chips by hand. Drop by large spoonfuls (a small ice cream scoop works great) on baking sheet. Bake for 9-11 minutes.
Yields 4 1/2 dozen