Happy Chocolate Chip Cookie Day!

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DSC_1246“Friend is someone to share the last cookie with.” -Cookie Monster

So, Friday is National Chocolate Chip Cookie Day.  And how better to celebrate than to share our favorite recipe with all of our young friends?  This is actually an adaptation of an old Cooking Light recipe. Yes, we un-lightened it.  Is that even a word?  The key for us is in the chocolate.  This is a recipe that really highlights the dark chocolate so use the best you can get your hands on.  Chocolate chips will certainly work, but for us the ultimate cookie uses simple dark chocolate from our favorite local chocolate maker, and this year our friends gave us a great deal on a few extra dark chocolate bunnies leftover from Easter.  That’s right, bunny ears in cookies.  Add a little toasted coconut and it just can’t be beat. If someone gives you the last cookie from this recipe, you really do have a friend! These will be in our Flour Baskets this weekend, and we’ll also be sharing several batches with our young friends at the drop in center Friday afternoon. Of course, all of this will follow a great chocolate chip cookie baking class in honor of the holiday!  As always, thanks to our many supporters who make these classes possible.


Coconut and Dark Chocolate Chunk Cookies
 
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This is a big recipe, designed for sharing! It can easily be halved or quartered, or simply shape the dough into balls, freeze on a cookie sheet until firm, then store frozen in zip lock bags to bake another day.
Author:
Recipe type: Cookie
Serves: 8 dozen
Ingredients
  • 1 cup butter, room temperature
  • 3 cups brown sugar
  • 4 eggs
  • 4 tsp vanilla
  • 4 cups all purpose flour (or 2 cups all purpose and 2 cups white whole wheat)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 12 ounces good dark chocolate, chopped, or chocolate chips.
  • 14 ounce bag of coconut, toasted and cooled.
Instructions
  1. Cream butter and sugar until fluffy.
  2. Beat in eggs one at a time until fully incorporated after each addition.
  3. Stir in vanilla.
  4. Whisk together flour, baking powder, baking soda and salt in separate bowl then add to batter and mix just until incorporated.
  5. Mix in chocolate and coconut.
  6. Form dough into balls of about a tablespoon, place on a parchment lined cookie sheet, and bake at 350 about ten minutes until just beginning to turn golden. Let cool on cookie sheets a few minutes (the tops will crack a bit) then move to cooling racks.