Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies
I say it all the time, but I am a huge coconut fan and enjoy it in just about every form it comes in, from coconut cream pie to pina coladas. Coconut is also an excellent addition to cookies, where it can add both flavor and texture to an otherwise ordinary cookie recipe. …

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Coconut Chocolate Chip Cookies
I say it all the time, but I am a huge coconut fan and enjoy it in just about every form it comes in, from coconut cream pie to pina coladas. Coconut is also an excellent addition to cookies, where it can add both flavor and texture to an otherwise ordinary cookie recipe. Coconut macaroons are one cookie that probably comes straight to mind when you think of a coconut baked good, but one taste of these Coconut Chocolate Chip Cookies and you just might have a new favorite.

The cookies have a perfectly crisp, buttery edge and a chewy center – made chewier by the presence of plenty of shredded coconut. You can taste the butter, the brown sugar, the coconut and the chocolate in every bite – and that is a delicious combination. I use sweetened, shredded coconut in these cookies for maximum flavor and chewiness. The little bit of extra sweetness helps the coconut flavor to pop.

If you only have toasted coconut at home, it can be substituted and will give the cookies a nice nutty coconut flavor, but the cookies will be crispier. A crispier cookie isn’t a bad thing, of course, but if you are looking for a chewy cookie, you’ll want to do everything you can to make sure it happens!

The cookies are easy to make and the dough will come together in just a few minutes if you have all the ingredients on hand. I often have a bag of coconut in my fridge or pantry, so this recipe allows me to easily put a spin onto a batch of fairly ordinary chocolate chip cookies. The cookies will keep well for several days after baking, however they also freeze well if you want to pop a few in for longer storage. The recipe can also be halved, if you simply want to bake a smaller batch.

Coconut Chocolate Chip Cookies
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups chocolate chips
1 1/2 cup shredded coconut (pref. sweetened)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually blend in the flour mixture, followed by the chocolate chips and shredded coconut. Shape the dough into 1-inch balls and arrange onto prepared baking sheet, allowing about 2-inches between each cookie to allow room for spread.
Bake for 12-14 minutes, until golden brown around the edges. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer them to a wire rack to cool completely.

Makes about 3 1/2 dozen.

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Kitchen Sink Cookies

Kitchen sink cookies are chewy cookies that are packed with everything but the kitchen sink! This version is loaded with chocolate chips, caramel, toffee, and salty pretzels for the best sweet and salty bite. Have you ever wanted to end the meal with a bite of something sweet but not too sweet? If you’ve got …

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Kitchen sink cookies are chewy cookies that are packed with everything but the kitchen sink! This version is loaded with chocolate chips, caramel, toffee, and salty pretzels for the best sweet and salty bite.

Stack of kitchen sink cookies in front of a glass of milk. The top cookie has been broken in half.

Have you ever wanted to end the meal with a bite of something sweet but not too sweet?

If you’ve got a notorious sweet tooth, you might not know what I mean. But sometimes I’m craving a treat that has a little bit of a salty bite to it. 

If this is you, I’ve got the perfect salty-sweet solution for you: kitchen sink cookies.

These babies are packed with sweet chocolate and caramel but are balanced with pieces of pretzels and a sprinkle of flaky sea salt at the end.

But don’t box yourself in when it comes to this recipe! Keep on reading for more mix-in ideas and to find out how I make my cookies so picture perfect.

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Fudgy Red Velvet Crinkle Cookies

This red velvet cookie recipe comes from my cookbook, Baking For the Holidays. Like traditional chocolate crinkle cookies, they’re rolled in powered sugar and when baked, and cracks break through the surface giving them their beautiful snowy look…

red velvet crinkle cookies on parchment paper

This red velvet cookie recipe comes from my cookbook, Baking For the Holidays. Like traditional chocolate crinkle cookies, they’re rolled in powered sugar and when baked, and cracks break through the surface giving them their beautiful snowy look. They’re so chocolatey and fudgy in the center, with a hint of vanilla to keep them classically red velvet. You’ll notice these cookies are actually a shade of burgundy (how I like my red velvet to be), but you can add extra red food coloring if you want them to be more vibrant.  I will be on Cherry Bombe Radio’s new mini series She’s My Cherry Pie, hosted by Jessie Sheenan, this Christmas Eve. I’ll be talking about these Red Velvet Crinkle Cookies, my Holiday Cut-Out Cookies, and cookie baking in general. Tune in if you can! Ingredient Notes for Red Velvet Crinkle Cookies: More Cookie Recipes:

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Panettone Sugar Cookies

Growing up, my dad would always try to sneak little pieces of the sugar cookie dough while my mom was baking. It is a vivid childhood memory: watching his head peek around the corner, checking to see if her back was turned, and then making a dash for t…

panettone sugar cookies on pink plates

Growing up, my dad would always try to sneak little pieces of the sugar cookie dough while my mom was baking. It is a vivid childhood memory: watching his head peek around the corner, checking to see if her back was turned, and then making a dash for the bowl. She would yell and throw a towel and him, and my sister and I would giggle and hope he would share some with us while we followed him out of the kitchen. These sugar cookies are based on my memories of my favorite sugar cookies growing up, and also on sugar cookies from Chapter 1 in 100 Cookies (different than the Pan-banging Sugar Cookies). They have crisp edges and chewy, tender centers. I am calling them “Panettone” because they have some of the flavor notes found in actual Panettone, (similar to my Panettone scones), such as orange and lemon zest and dried fruit (I prefer dried cranberries and candied orange and lemon). I also like a good tablespoon of triple sec and plenty of vanilla. They’re a great addition to holiday cookie boxes, or a lovely winter baking day. Ingredient Notes for Panettone Sugar Cookies: Freezing Cookie Dough: Cookie dough […]

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Salted Caramel Chocolate Chip Cookies

Chocolate chip cookies are a classic. I love this classic recipe, but I also love brown butter chocolate chip cookies, salted malted chocolate chip cookies, pudding chocolate chip cookies, and these Salted Caramel Chocolate Chip Cookies. You can never …

Chocolate chip cookies are a classic. I love this classic recipe, but I also love brown butter chocolate chip cookies, salted malted chocolate chip cookies, pudding chocolate chip cookies, and these Salted Caramel Chocolate Chip Cookies. You can never have too many cookie recipes:) I love this recipe because the cookies are chewy, have the…

Peppermint Bark Shortbread

Classic shortbread gets a peppermint (bark) twist with a drizzle of white and dark chocolate and a flurry of crushed candy cane bits for a festive treat Santa is sure to love! As far as holiday cookies go, shortbread is a classic for a good reason: it’s ridiculously easy to prepare and delicious to boot. […]

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Classic shortbread gets a peppermint (bark) twist with a drizzle of white and dark chocolate and a flurry of crushed candy cane bits for a festive treat Santa is sure to love!

As far as holiday cookies go, shortbread is a classic for a good reason: it’s ridiculously easy to prepare and delicious to boot. But shortbread combined with peppermint bark (another holiday classic)? That’s one marvelous holiday mashup.

Christmas-tree shaped Peppermint Bark Shortbread cookies, cut into triangles and drizzled with white and dark chocolate and crushed candy cane pieces.

I actually started this recipe last year, but didn’t have time to make it perfect and posted before Christmas. While my concept was solid (combining buttery shortbread cookies with peppermint bark is a stellar combination), the final execution left much to be desired.

My first attempt was downright messy (to say the least).

If you’ve made shortbread before you know that cutting the cookies while warm is absolutely necessary if you want clean cuts, as opposed to a crumbly mess if you try and cut into cooled cookies.

But I wanted to top the cookies with peppermint bark, which meant adding two layers of tempered chocolate to the tops of cooled cookies (cooled so the chocolate would actually set); additionally, the chocolate could not be added to already cut cookies otherwise it’d just flow into the cracks and glue the cut cookies together.

What I ended up with was sure delicious, but uglier than a Christmas sweater, with the shortbread crumbling to bits underneath the layer of snappy chocolate on top when I went to cut it. And I know, taste is the most important thing, obviously, but it wasn’t just about appearances: the crumbly mess-of-a-cookie was equally hard to handle and just not practical, no matter how good it tasted.

At this point it was two days before Christmas and really too late to post any new holiday cookie recipes anyway, let alone re-test this recipe to get it just right, so I jotted down a few notes and stuck a bookmark in my recipe notebook with the intention to revisit this recipe next year.

Rows of triangular Peppermint Bark Shortbread with white and dark chocolate drizzle and topped with crushed candy canes, and a red bowl of candy cane pieces and a few mini candy canes on the side.

Fast forward to this December… and we’ve finally brought the execution up to bar with the concept.

In short(bread, lol), it’s all about the drizzle!

Drizzling the chocolate on top of the cookies, rather than spreading on a solid layer, allowed me to cut the cookies while they were still warm, then add the chocolate and candy cane once they’d cooled, solving the execution problem entirely.

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Healthy Chocolate Chip Oat Cookies

These Healthy Chocolate Chip Oat Cookies are the perfect combination of a classic chocolate chip cookie and a hearty oatmeal cookie, also flourless and gluten-free. Healthy Chocolate Chip Oat Cookies These cookies are a healthier alternative to traditional cookies, as they are made with almond flour and oats instead of all-purpose flour. With a soft […]

The post Healthy Chocolate Chip Oat Cookies appeared first on Skinnytaste.

These Healthy Chocolate Chip Oat Cookies are the perfect combination of a classic chocolate chip cookie and a hearty oatmeal cookie, also flourless and gluten-free.

Healthy Chocolate Chip Oat Cookies
Healthy Chocolate Chip Oat Cookies

These cookies are a healthier alternative to traditional cookies, as they are made with almond flour and oats instead of all-purpose flour. With a soft and chewy texture, they are a perfect combination of a chocolate chip cookie and an oatmeal cookie. Plus, they are flourless, making them a great option for those following a gluten-free diet. If you use extra virgin coconut oil, they will have a hint of coconut in the flavor. You can use refined coconut oil if you don’t prefer the taste of coconut.

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Chewy Double Ginger Molasses Cookies

I’ve been adapting my Chocolate Chip Cookies 2.0 recipe into all sorts of fun flavors, like Seven Layer Cookies, Ultimate Chocolate Cookies, and now these Chewy Ginger Molasses Cookies for the holidays. I do love my Pan-banging Ginger Molasse…

ginger molasses cookies on white and floral plates

I’ve been adapting my Chocolate Chip Cookies 2.0 recipe into all sorts of fun flavors, like Seven Layer Cookies, Ultimate Chocolate Cookies, and now these Chewy Ginger Molasses Cookies for the holidays. I do love my Pan-banging Ginger Molasses Cookies, but I also wanted to come up with a version that didn’t require any baby-sitting at the oven. This version is also based on the Ginger Cookie from 100 Cookies, but has more ginger flavor thanks to fresh, grated ginger. I know that most everyone has a strong opinion on how they want their molasses cookies to be (soft! hard! chewy! dense! coated in sugar! no sugar! fresh ginger! just ground spices!). My favorite way is crispy edges, a tender center, and plenty of ginger flavor. I use both fresh, grated ginger and crystallized ginger in these cookies for fabulous, spicy flavor. These Double Ginger Molasses Cookies pack incredibly well, making them perfect for holiday cookie boxes. Their flavor also continues to deepen for a day or two after they’re made. Ingredient Notes For Chewy Ginger Molasses Cookies: This particular recipe doesn’t need to be refrigerated. These taste best when the centers are slightly under baked, just like the chocolate chip cookies. […]

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