Cook's Notes: I'm a devoted fan of crispy cookies so this recipe was perfect for me especially adding in toasted coconut and nuts. The recipe makes 24 cookies and was adapted from Food Network May 2018.
It's important to chill the batter so 45 minutes in the freezer works well.
Ingredients:
- 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)
- 3/4 cup toasted coconut
- 1 cup chopped walnuts
- Chill batter until firm so easier to roll into dough balls.
- 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, coconut and nuts.
- 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 tsp, coconut extract to vanilla extract.
Goes to show you there are a lot of people out there that love chocolate chip cookies.
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