How do I deal with the endlessly falling snow? By baking, of course. Filling my house with the smells of baking cookies is the only way I can deal with Snowmageddon. And with all the shoveling I’m doing, I figure I’m entitled to not only lick the bowl, but also enjoy some warm cookies with my hot chocolate.
As I was shoveling the fresh six inches of snow that covered our driveway today, I started craving coconut, sweet white coconut flakes coupled with rich dark chocolate. I was craving it so intensely that my mouth started watering and I started shoveling faster and faster. As soon as I reached the street, ensuring that my husband would be able to make it up the driveway to save me from a house full of crazy snowbound kids, I started baking.
These cookies just came to me. I started with the basic Nestle Toll House recipe as my base and I divided the batter in two. I threw the first half of the batter in small mounds on a cookie sheet to give the kids the “standard” cookies they crave.
And then I got creative with the second half of the batter. I was driven by some sort of divine chocolate coconut inspiration. Basically I just kept adding more and more chocolate in cocoa powder and extra chocolate chips and making coconut snow fall on top. The cookies came out rich and chocolaty, the perfect balance of chocolate and coconut, just as I had imagined they would be.
Chocolate Chocolate Chip Coconut Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cups of unsweetened cocoa powder
1 cup of unsalted butter (2 sticks), softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups of chocolate chips
1 cup of shredded coconut, preferably unsweetened
- Preheat oven to 375 degrees Fahrenheit.
- Combine flour, baking soda, salt, and cocoa powder in a mixing bowl. Mix thoroughly with a fork.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. The longer you cream, the better the cookie. This step makes all the difference.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in cocoa/flour mixture on the lowest setting of your mixer. Mix until just combined. Here you don’t want to overmix as overworking the flour will make your cookies less moist.
- Stir in the coconut with a wooden spoon or spatula.
- Drop heaping spoonfuls of batter on silpat or aluminum foil on baking sheet.
- Bake for 9-11 minutes until the cookie is set, but not crisped. It’s hard to do the golden brown test with chocolate cookies like these, so make sure to be alert to what your nose tells you. You don’t want them to start to smell like they’re crisping too much or are on the way to getting burned.
- Serve hot, or cool on rack and keep wrapped up for 3-4 days.