These should be titled OMG cookies, because they’re OMG delicious. They take chocolate chip cookies to a different, chewier level. Next time you need to bake a batch of cookies for a friend, work or yourself, do yourself a favor and make these. I must look like a serious glutton making sweet after sweet – I promise I do make real food too. Like tonight’s simple supper of rotisserie chicken with pasta in cream sauce with a side salad. But the cookies stole the show. I’m bringing these bad boys into work tomorrow to cheer people up after this miserable weather is doing its best to beat us down. Sleet, really?
This masterpiece is from Two Peas and Their Pod. The recipe is as follows:
1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon coconut extract (I left it out)
1 large egg
1 cup Heath toffee bits (or chopped up Heath Bars)
3/4 cup chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.
Line another baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together flour, baking powder, soda, and salt in a medium bowl.
In the bowl of a stand mixer, add brown sugar and butter. Beat at medium speed until creamy and smooth, about two minutes. Beat in vanilla extract, coconut extract, and egg. Slowly add dry ingredients and mix until combined. Stir in toasted coconut, toffee bits, and chocolate chips.
Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake at 350° for 10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.
What have I done?