So thinking a bit outside of the box of your basic Nestles Chocolate Chip Cookies consider the following recipe Crispy Coconut Chocolate Chip Cookies
Cook's Notes: Since I am a devoted fan of crispy cookies I had some tough decisions which of the 12 should I try. The coconut recipe won me over and better yet I even had all the ingredients.
The basic crispy cookie batter makes about 32-34 cookies. I adapted the oven temperature from 350 to 375 degrees and baked them 11 minutes, cooled on cookie sheet 3 minutes and then transferred to a wire cooling rack. They turned out perfect!
I did find the batter very soft so put it in freezer for 30-40 minutes to firm it up.
Basic Crispy Cookie Batter
- 1-1/2 cups all purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 stick of butter, softened
- 1 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 tsp. water
- 1-1/2 tsp. vanilla
- 2 large eggs, room temperature
- 1-1/2 cups semi- sweet or bittersweet chips (I used semi- sweet)
- Chill batter until firm so easier to work with.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone pad. In a small bowl whisk flour, baking soda and salt. Set aside.
- Cream butter,sugars and oil until light and fluffy, about 3 minutes.
- Beat in water and vanilla until smooth.
- Beat in eggs one at a time. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in chocolate chips.
- Drop heaping tablespoons of dough onto the parchment paper. Bake 11-12 minutes. Cool 3 minutes on baking sheet and transfer to wire rack.
Replace 1/4 cup vegetable oil with 1/4 cup melted coconut oil.
Add 1/4 -1/2 tsp, coconut extract to vanilla extract.
Stir in 3/4 cup toasted coconut and 1 cup chopped walnuts .
You'll have to check out the magazine for other recipes but some other chewy chocolate chip cookie ingredients included adding Chai, Maple, Toffee or Mint.