Monday, December 1, 2014
Chip & Chunk Cookies
These are what I like to call definitive holiday cookies. Seriously, they have all the bits of a perfect holiday cookies: cinnamon, chocolate, nuts and coconut. Baked up in a tender cookie with a lovely crunch to the exterior, these flavors really just remind me of the holidays, so they are perfect for your baking list this month. For an little extra flavor, toast that coconut first and you'll get a little more depth to these cookies. Coconut burns pretty quickly, so keep an eye on it while it toasts--I had to try twice since I forgot to pay attention the first time. Whoops.
When putting together my holiday cookie list this year, I turned to The King Arthur Flour Cookie Companion for a little inspiration. Coming across these cookies, I knew I needed to include them and I'm so glad they made the cut. simple to make and certainly delicious, these aren't just another chocolate chip cookie. If like a lot of stuff jammed into your cookies, this is the one for you. I can't wait to hear the reviews on this one.
Chip & Chunk Cookies
1/2 cup butter, room temperature
3/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup flour
1 1/2 cups pecans, chopped
1 cup chocolate chunks
3/4 cup cinnamon chips
1/2 cup coconut flakes, toasted
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand held mixer, beat butter until creamy, about 2 minutes, scraping sides of bowl if needed. Reduce speed and add in sugar. Then increase speed and beat for 2-3 more minutes until fluffy.
Beat in vanilla, baking soda and salt, then add egg and continue beating until thoroughly mixed.
Reduce speed and gradually add in flour, stirring until combined.
Fold in pecans, chocolate chunks, cinnamon chips and coconut until distributed throughout.
Note: To toast coconut, spread in a single layer on a small sheet pan and place in an oven or toaster oven heated to 300 degrees F for about 5 minutes. Watch carefully so it doesn't burn.
Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets. Press down slightly to flatten.
Bake at 375 degrees F for 12-15 minutes until edges are gently golden and tops are set. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and let cool on pans for 5 minutes before transferring to wire racks to cool completely.
Makes 3 1/2 dozen cookies.
The Cookie Princess
Printer Friendly Recipe