Coconut Chocolate Chip Cookies
Everyone has a favorite chocolate chip cookie recipe and this is mine. The cooks at Spice Market loved it too. Whenever I made pretty packages of these cookies for the diners, the bags would mysteriously disappear from the kitchen throughout the day.
CHEF’S TIP: Creaming the butter with the coconut maximizes the cookies’ distinctive nuttiness, which provides a great backdrop for the rich, deep flavor of bittersweet chocolate. Be sure to use unsweetened coconut here—not only does it taste much better than the sweetened variety, it also makes these cookies crumbly and crisp.
Pistoles, which are flat rounds of chocolate, are a convenient proxy for chopped chocolate, and I often use them in brownies and chocolate chip cookies. Chocolate chips can be used in cookies but are not good for melting.
Whatever its form, all chocolate keeps well in a dark, cool place at room temperature for up to 6 months. Keep it away from spices and other strong aromatics in your pantry, as chocolate readily absorbs different scents. If you are buying in bulk, wrap the chocolate tightly and store in the freezer for up to one year. Finally, if your chocolate develops pale creamy-white spots, what is called “bloom,” don’t worry: it’s not spoiled, and the spots will disappear when the chocolate is melted.
Makes3 dozen cookies
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Taste and Texturechocolatey, crisp, nutty, rich, sweet
Type of Dishcookie
- 1 1/3 cups (4 ounces/113 grams) finely shredded Unsweetened dried coconut
- 2 cups (11 ounces/310 grams) all purpose flour
- 1½ teaspoons baking powder
- 1 cup (8 ounces/226 grams) unsalted butter, at room temperature
- 1 cup plus 1 tablespoon (6 ounces/169 grams) packed dark brown sugar
- ¾ cup plus 2 tablespoons (6 ounces/169 grams) sugar
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups (11 7/8 ounces/336 grams) bittersweet pistoles or bittersweet chocolate chips or roughly chopped bittersweet chocolate (see Notes)
Preheat the oven to 300°F.
Spread the coconut on a large rimmed baking sheet and bake until golden brown and fragrant, about 7 minutes. Set aside to cool completely.
Sift together the flour and baking powder and set aside.
Put the butter, both sugars, the salt, and cooled toasted coconut into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time, and then add the vanilla. Turn the mixer speed to low and add half the flout mixture. When incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the chocolate chips. If you have time, cover the dough tightly and chill for at least 2 hours, or up to 3 days, before baking.
When ready to bake, preheat the oven to 325°F. Line two baking sheets with parchment paper.
Scoop the cookie dough into 1-inch balls and put 2 inches apart on the baking sheets. Bake until brown and crisp, about 12 minutes. Transfer to a cooling rack to cool. The cookies can be stored in an airtight container for up to 3 days.
2007 Pichet Ong