I used to make cookies all the time but strangely I seem to have slowed down. I guess because I've been making more scones, muffins, and other random baked goods. Well these cookies have been on my "to make" list for a long time. They're soft and chewy with nice crispy outsides. The dough wasn't as chocolatey as I had hoped, and there wasn't enough coconut for me (but is there ever??) They're a good cookie but not a personal favourite - the texture is perfect though. I gave some to my boyfriend to take to work and I was really thrilled to hear that someone liked them enough to email him and tell him how good they were. (He had left them in the lunch room.)
I have one more day of class left, a big presentation, and then 4 exams next week. Then I'm finished my Food Technology program! Can't believe it. The two years have gone by so fast yet it felt like forever at times. Then I start a new program this September to become a public health inspector (environmental healthy officer). Good luck to all the students with their exams and final projects!
I love this photo of Abby! She loves diving into piles of paper (unfortunately that includes my homework that is not so well organized on the floor).
If this sounds good, you might also like:
Chocolate Dipped Cherry Shortbread
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Intense Chocolate Fudge Cookies
Double Chocolate Coconut Cookies
Adapted from Martha Stewart Holiday Cookies 2005
Makes about 5 dozen.
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 3/4 cups all purpose flour (I used 138g for 1/2 the recipe.)
1/4 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups white chocolate chunks (about 9 ounces)
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts (about 6 ounces)
1. Preheat the oven to 350F. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Mix into butter mixture on low speed until well combined. Fold in chocolate, coconut and walnuts.
3. Using a 1 1/2 inch scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets for 2 minutes. Transfer cookies to racks to cool completely.