JeffreyW’s Awesome Cookies w/Coconut
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From our Food Goddess, TaMara:
Time for cookies. Chocolate chip cookies to be specific. JeffreyW cleaned out his pantry one day and came up with the ingredients for his Awesome Cookies w/Coconut.
When I’m in the mood for a double dose of chocolate I make Chocolate-Chocolate Chip Cookies. You just can’t go wrong with chocolate chips.
There are a few recipes I get requests for often. My dark chocolate chip cookie recipe is hands-down the recipe that I get requests for the most. And instead of wanting a copy of the recipe, most people want me to make them, convinced they couldn’t get them to turn out as good. I disagree. There are a couple of simple tricks that make these foolproof. One is to melt the butter before mixing with the sugars. This gives you a crispy on the outside, gooey on the inside cookie. Another is to let the mixture rest in the refrigerator for 15 minutes or more, this brings out the toffee flavors in the dough. And finally, pull them from the oven just before they’re done and let them finish on the baking sheet for the last minute or so, this gives you a perfectly browned cookie and lets them set up just enough to transfer to a…PLATE. I’ve tried a baking rack and they are too gooey and get stuck on the rack. You can put parchment paper on it first, which I’ve done, but a plate works just fine.
Now, what’s your favorite type of cookie? Chocolate, fruit, sugar, peanut butter? I’m always on the look out for the perfect peanut butter cookie. I’m still looking…
Dark Chocolate Chip Cookies
2 sticks butter, melted and slightly cooled
2 eggs
1 cup brown sugar
1/2 cup granulated sugar
1 tsp baking soda
1/8 tsp dash of salt
2 tsp vanilla
2 1/2 cups flour
12 oz 60% Cacao Bittersweet Chips
1-1/2 cups walnut halves, roughly chopped
mixing bowl and cookie sheetPreheat oven to 375 degrees
Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, and 2 1/4 cups flour, then add to butter mixture, blending well. Add more flour as needed. Add nuts and chocolate chips. Refrigerate for 15 minutes or longer. Keep remainder refrigerated while baking each batch. Spoon onto cookie sheet and bake at 375 degrees for 10-12 minutes. Remove just before done and let finish cooking on the baking sheet. Cool on plate or baking rack covered with parchment.
Melting the butter gives you a chewier, crispier cookie. Letting it rest in the refrigerator enhances the toffee flavor from the brown sugar. Big cookie bakeries let theirs rest overnight before baking. I don’t have that kind of patience, I want cookie! Though I’ve been known to double or quadruple this recipe and refrigerate in an airtight container for a week and make a fresh dozen each day.
You can also freeze the dough balls on parchment paper placed on a baking sheet and then store the balls in an airtight container for quick baking later.
SiubhanDuinne
I haven’t made cookies in YEARS! Time to haul out the mixing bowl and baking sheets.
MikeJ
I want you to make them for me because I’m lazy.
BGinCHI
Last time I made cookies some blue asshole in a trash can took them away from me.
Never walking down that street with cookies again. I don’t care how many times that big bird or Bert and Ernie invite me for brunch.
gaz
@Anne Laurie
I initially read this “Dark side Chocolate Chip Cookies”
“Fuck this, they have cookies!” – Luke
=)
gaz
@BGinCHI: Wait. Cookie monster and Oscar had a love child? who knew?
Raven
Cookie is the only word Lil Bit knows!
Litlebritdifrnt
I grow Chocolate Mint, I pick a whole bunch (it grows like a weed) and stick it in the blender with water and use that as my liquid in my Chocolate Chip Cookie recipes, I then end up with Chocolate Mint Chip Cookies, my DH LOVES them and you actually end up getting a little bit of a veggie in the cookie.
Xecky Gilchrist
Ain’t nothin’ to say but NOM NOM NOM
Mike E
Pretty much my recipe. The giant 60% chips rule. I toast pecan pieces for a nutty batch, but Miss E prefers ’em without. Gotta keep the kids happy (-:
HRA
I made chocolate chip cookies with raisinettes from a recipe given to me by a coworker. They are not bad IMO and the family loves them. Personally, I like the original cookies.
I am going to look for chocolate mint to put in my garden. I love mint.
geg6
I know I’m weird because I hate, hate, hate chocolate chip cookies. But I’d kill for a crispy outside, chewy inside oatmeal, raisin, and pecan cookie. Mmmmmmm.
TaMara (BHF)
@geg6: same rules apply. If you melt the butter and make sure to use a 2:1 ratio of brown sugar and white sugar, they should be crispy out and chewy inside. I’ve had pretty good luck, though I don’t use raisins.
Svensker
@geg6:
You are weird.
I’d kill for any kind of cookie right now. I hate lo-carb sometimes. Also, too, my husband got skinny on it and I gained weight, so I’m bitter. Bitter, I tells ya!
And I want a cookie.
Just Some Fuckhead
Siren, I hear your song luring me to my death.
dexwood
Ack! Dark chocolate chip cookies. Must be strong. One day at a atime.
BGinCHI
@gaz: Sooo much shacking up over there. Anything is possible.
muddy
I was about to jump up and make the coconut oatmeal ones, but I only have salted butter and sweetened coconut.
The grocery store in my town closes at 9pm. humph. Maybe if I just left out the regular sugar? Any opinions before I make a mess?
rikyrah
damn, your food posts always look delicious.
TaMara (BHF)
@muddy:…or you could just cut back on any salt and sugar the recipe calls for and wink at the food gods, it just might work out. ;-)
The prophet Nostradumbass
now what starts with the letter c?
cookie starts with c
let’s think of other things
that starts with c
oh who cares about the other things
c is for cookie, that’s good enough for me
c is for cookie, that’s good enough for me
c is for cookie, that’s good enough for me
oh cookie, cookie, cookie starts with c
c is for cookie, that’s good enough for me
c is for cookie, that’s good enough for me
c is for cookie, that’s good enough for me
oh cookie, cookie, cookie starts with c
muddy
@TaMara (BHF): Thanks. I can’t imagine they’d turn out disgusting, after all. There is always the dog if worst comes to worst!
I mean the dog would eat the cookies, not that I would eat the dog.
MikeJ
@muddy: Pit bulls are delicious.
Katherine H
that dark chocolate cookie recipe works for me but leave out the nuts, add more chips and/or chunks and bake at 325 degrees for a soft cookie / most cookies are baked at too high a temperature / my other most favorite cookie is the Snickerdoodle with the dough balls rolled in sugar and cardamon instead of cinnamon and lemon zest added to the dough / my next favorite cookie is made with potato ships and chopped pecans / kind of a crispy short bread cookie / i loooooove cookies and making them makes me happy and OH there are the shortbread cookies made with parsley, sage, rosemary, and thyme (Scarborough Fair cookies!)
Katherine
TaMara (BHF)
@Just Some Fuckhead: My cookies have brought down stronger men than you, I assure you. You’re doomed.
Mnemosyne
They’re a bit of a pain to make because they’re essentially meringue cookies, but I love these chewy chocolate cookies.
Plus they’re flourless if you or someone you know needs to stay gluten-free but still wants COOKIES.
TaMara (BHF)
@Mnemosyne: I’m going to share with LFern, she misses cookies.
cdmarine
If you’re watching your sugar, and don’t mind Splenda, these Walnut Mocha Chip cookies are divine. I experimented with several batches before I finally felt the recipe was right.
3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
5 Tbsp. dutch process cocoa powder
1 Tbsp. instant coffee powder
1/2 c. (1 stick) butter, softened
3 Tbsp. granulated sugar
3 Tbsp. Splenda (granulated sugar substitute)
1/4 c. packed Splenda brown sugar blend
1/2 teaspoon vanilla extract
1 large egg
1 c. (1/2 of a 12-oz. pkg.) semi-sweet chocolate chips
1/2 c. chopped nuts
Preheat oven to 375F.
Combine flour, baking soda, salt, cocoa powder, and instant coffee in a small bowl and set aside.
Cream butter, sugar, white Splenda, brown Splenda, and vanilla until well mixed. Beat in egg until well mixed. Gradually mix in flour mixture until combined, then mix in chocolate chips and nuts.
Drop by heaping tablespoons onto ungreased cookie sheet. Flatten a bit with fingers (they won’t flatten on their own, and they bake better flatter). Bake for 10 minutes.
Makes 20 cookies.
Note: These don’t keep well for longer than a few days before they start to get a little dry and crumbly, so eat them quickly (trust me, though, that shouldn’t be a problem).
Just Some Fuckhead
@TaMara (BHF): I rarely (I mean, like practically never!) indulge in sweets so you’d have to tie me down and forcefeed me. If it comes to that, bring butter pecan ice cream too.
muddy
@MikeJ: I know, I used to have a couple. The present dog is a Black Mouth Cur, sounds kind of gross, but is really quite sweet. I could eat him all up, but then who would herd the cats?
muddy
Now that I’ve heated up the oven I find I only have unsweetened chocolate. Clearly there will be no near-instant gratification for me.
Here, doggy doggy doggy….
Mnemosyne
@TaMara (BHF):
Apparently some powdered sugars have gluten in them (not sure why) so that’s the one thing to be careful of. But they’re very chocolatey and very chewy (almost brownie-like) and dee-lish!
mclaren
Chocolate chip cookies taste and look loathsome. Whoever invented this abomination came up with a combo as appetizing as whipped cream on dog food.
Joseph Nobles
@mclaren: Oh, my God. I literally clicked down to see this comment so that I could say to myself, “At the very least, we can all agree on chocolate chip cookies.”
A problem. You haz it.
Just Some Fuckhead
And fudge brownies with walnuts.
That is all.
TaMara (BHF)
@Just Some Fuckhead: {censored}
Just Some Fuckhead
Maybe a little cherry cheesecake. Just a tiny bit because it’s so rich.
waratah
@Just Some Fuckhead: Pecan pie?
meander
I’m pretty crazy for the Chewy Chocolate Gingerbread Cookies at Martha Stewart’s website. I think they were “cookie of the year” in 2005 or 2006 in Martha’s magazine. I once called them “symphonic”, as they have a deep bass line of molasses and dark chocolate. Nutmegs and cinnamon make up the middle range. At the top, cloves, fresh ginger and dry ginger. They aren’t super-simple, as there are rolling in sugar and chilling steps before baking, but they are super-delicious.
muddy
I couldn’t get past my desire to have the cookies and the chocolate and the coconut.
I just made 60’s no-bake cookies with cocoa and coconut and oatmeal, but in my frenzy forgot to use less sugar. They are supposed to sit for a half hour to set up, but I ate one anyway. It’s way too sweet, but I choked it down somehow. I think children would find them acceptable.
becca
Too hot to bake much here. It’s time for lemon icebox pie and breaking out the the ice cream freezer.
Also, am planning to become a popsicle goddess this summer, just so’s ya know.
Ruckus
I’ll have to dig up my recipe for oatmeal cookies. I’ve had people invite me over for dinner as long as I make them a batch while I’m there. I’ve had people use them as a pick me up during a triathlon. And no there is nothing illegal in them. Maybe a little immoral, depending on your point of view but nothing that can’t be bought in a retail store. Right now I have no idea where the recipe is but I’ll look and send it on when I find it.
Just Some Fuckhead
@waratah: Yeah, and maybe a little german chocolate cake for dessert.
karen marie
@Mike E: Yeah, I stopped using walnuts in my chocolate chip cookies years ago. Pecans in chocolate chip cookies Rule!
The other thing I do to make them extra delicious is I use dark brown sugar instead of light brown. That sugar with the pecans (I put 3-4 cups in a “full” batch) gives the cookies a slightly butterscotchy flavor.
I also back the amount of flour up. I believe the recipe on Nestles chocolate chips calls for 2-1/4 cups, Annie Laurie’s recipe is 2-1/2. I use just under 2 cups. It makes a less cakey, more chewy cookie with less flour.
gaz
macadamia nuts
Cris (without an H)
But it feels wrong somehow.
karen marie
@Cris (without an H): I look forward to having an oven again so I can try that.
srv
Going into oven now, sure about just two eggs? Was a little dry bef
danielx
Favorites in these parts are dark chocolate chip and oatmeal raisin, it’s a tossup as to which has the edge. Either will do, but a batch of four dozen which should last for two weeks is usually gone in a week and the butter expenditure is brutal. So they only get made every couple of months.
This is a good thing.
Suezboo
Aargh. Americans. Ptui !
How many grams is a stick of butter, pray tell? Not everyone buys at US supermarkets, you know.
Thank you – vent over.I really want to try those cookies/biscuits – they look divine.
Abo gato
Peanut butter cookies, TaMara? Cook’s Illustrated has the best recipe. Look it up, it really rocks. I like to use dark brown sugar in my cc cookies as well as toasting the pecans first. Taking them out of the oven early and leaving them on the baking sheet for a bit has always been a secret weapon as well.
Svensker
@muddy:
I’ve been served these twice in the last couple of months here in Toronto AND saw the recipe in a magazine! Before that, hadn’t had those cookies since 1965.
Full of Woe
@Suezboo: A stick of butter is four ounces; Google is giving me various answers for what that translates to in grams. Approximately 113g seems to be the accepted number.
heynow
Try using only half of the sugar, the rest of the flavors really come out then. I do understand many folks are conditioned to gritty sweetness but give it a try anyway and you will taste more cookie.
Don
Refrigerate for 15 minutes or longer.
Make longer about 2 days. The improvement to the quality of the dough is noticeable. Whether it’s a chemical thing or just hydration I can’t tell you, but I follow this Jacques Torres tip and it’s worth the plan-ahead.
I’ll actually also say that I think melting the butter is a bad idea. Using room-temp butter and creaming it with the sugar gets a better result, IMHO.
Suezboo
Thank you, woeful. Now I know the approximate range. Ta.
CatHairEverywhere
@meander: I love those choc gingerbread cookies! I have to be gluten-free, and the recipe converted very well. A little too well, as I don’t dare make them unless I have people to share with!