Chocolatey, moist and chewy. A bit overly sweet—yummy, nevertheless —I was hooked at the tender age of 5.
Loving this combo, I knew I would love this recipe, from Pichet Ong's The Sweet Spot.
Pichet calls for unsweetened coconut, which you toast; the rest of the cookie is his version of a chocolate chip cookie dough.
A delicious cookie. Crisp edges, unexpected texture from the coconut, soft interior (I slightly
underbaked mine,) and chock full of chocolate.
Coconut Chocolate Chip Cookies
from The Sweet Spot by Pichet Ong
1⅓ finely shredded unsweetened dried coconut
2 cups all-purpose flour
1½ teaspoons baking powder
1 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
¾ cup plus 2 tablespoons sugar
½ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2½ cups bittersweet chocolate chips or roughly chopped bittersweet chocolate
Preheat oven to 300ºF. 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, 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 flour 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 350ºF. Line two baking sheets with parchment or Silpat.
Scoop the cookie dough into 1-inch balls and put 2 inches apart on the baking sheets. (I like mine a bit larger, so they were closer to 2-inches.) 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.