Monday, September 17, 2012

Chocolate Chunk Coffee Coconut Cookies

Our family enjoys bikes. Lately, weekends have been all about those two wheeled machines. And for some reason these cookies remind me of bikes. The letter "C" action coming at you. Chocolate chips, coconut and coffee all in one big cookie bite. Go for it. Get on it. Then ride your bike and keep riding until the porch light comes on. (or something like that. )
Lets get this bike party started. Shall we?
 Secret power shot. Espresso powder. Totally worth the jolt. 
 Brown that butter up. 
 Chocolate chunks, coconut, coffee. Need I say more?
 Enjoy with a cup of Joe.  Then snuggle on someone you love. 
Chocolate Chunk Coconut Coffee Cookies
Adapted from Joy The Baker

Makes about 2 dozen cookies

1 cup ( 2 sticks) of unsalted butter, melted and browned
1 cup granulated sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon espresso powder (more if you really like coffee flavor)
3/4 teaspoon baking soda
3/4 teaspoon salt
1 large egg
1 large egg yolk
1/4 cup toasted coconut (unsweetened)
1 cup dark chocolate chunks

Pre-heat the oven to 350 degrees F. Line two baking sheets with parchment paper. On one sheet, spread out the shredded coconut. Toast for about 5 minutes until browned. Keep an eye on it as it can brown quickly. Remove from the oven, place the coconut in a small bowl and let it cool. 

Melt butter in a medium saucepan over medium heat. The butter will crackle. Once the crackling and foaming stop the butter solids will begin to brown. Once browned, remove from the heat and place in a small bowl to cool. 

In a medium bowl, whisk together flour, espresso powder, baking soda and salt. Set aside. In the bowl of an electric mixer, fitted with a paddle attachment, add the granulated and brown sugar. Add the cooled brown butter together, on medium speed, for about 2 minutes Add the egg and egg yolk beat on medium speed for 2 minutes. The mixture should become silky smooth. Add the vanilla extract and beat. 

On low speech add the dry ingredients. Beat until incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chunks. Spoon balls of the cookie dough (about a tablespoon full) onto the prepared sheets. Bake for about 10 to 12 minutes, until golden brown and still slightly soft in the center. 

Allow the cookies to cool on the sheet for a bit before removing to a wire rack to cool completely. Store cookies in an airtight container. Enjoy.

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