Coconut Chocolate Chip Cookies
From 3191 Miles Apart: A Year Between Friends
Makes 36 large or 60 tiny cookies
Ingredients
For cookies that are crispy on the outside and Chewy on the inside, open the oven halfway through the process and gently push down the tops of the cookies with a wooden spoon, wiping the spoon after each pressing on each cookie so the chocolate does not get messy.
From 3191 Miles Apart: A Year Between Friends
Makes 36 large or 60 tiny cookies
Ingredients
- 2 cups whole-wheat flour
- 1/2 cup almond meal (or finely ground raw almonds)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup coconut oil, melted and cooled to room temperature
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips
- 1 cup unsweetened shredded coconut
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, almond meal, baking soda and salt;set aside.
- In a standing mixer with a paddle attachment, cream together the butter, coconut oil, and sugars.
- Beat until very light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well and scraping down the bowl after each addition.
- Add the vanilla and beat the mixture very well.
- Add in the dry ingredients and mix at low speed briefly.
- When the dough has barely come together, stop the mixer and add the chocolate chips and coconut .
- Again, mix on low speed until the chocolate chips and coconut are evenly distributed.
- For tiny cookies, scoop teaspoon size dough balls onto the prepared baking sheet and bake for 10 to 12 minutes, or until cookies are slightly browned.
- For medium-sized or large pillowy cookies scoop tablespoon or rounded tablespoon size dough balls and bake for 12 to 14 minutes.
- Let cool on the cookie sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
For cookies that are crispy on the outside and Chewy on the inside, open the oven halfway through the process and gently push down the tops of the cookies with a wooden spoon, wiping the spoon after each pressing on each cookie so the chocolate does not get messy.