Chewy Coconut Chocolate Chunks
Chewy Coconut Chocolate Chunks
(21)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 40 |
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup coconut milk powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon light corn syrup
- 1/4 teaspoon coconut flavor
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups large flake unsweetened coconut
- 1 1/2 cups bittersweet chocolate chips or Burgundy chunks
Directions
1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment paper.
2) In a large mixing bowl, cream together the butter, coconut milk powder and sugars. Stir the coconut milk powder through a strainer as you add it to the mixing bowl, to take out any lumps.
3) Beat in the egg, corn syrup, and coconut flavor. Scrape the sides and bottom of the mixing bowl, and beat for another 30 seconds to make sure everything is evenly combined.
4) Whisk together the flour, salt, baking soda, and baking powder; beat into the butter mixture until evenly combined.
5) Mix in the coconut and chocolate chips or chunks.
6) Scoop by the tablespoonful onto the prepared baking sheets, and bake for 9 to 11 minutes. A tablespoon cookie scoop works well here.
7) Bake just until the edges of the cookies are a light golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
Yield: 40 cookies.
Reviews
02/13/2012- Omitted coconut milk powder and added 1/2 tspn coconut extract. Those large flakes & chocolate pieces looked so appealing. I pulled them from the oven while they still appeared slightly underdone. They were easy and fantastic!
- 05/05/2011
- Great tasting cookie. Very easy to make.
- 01/16/2011
- These are now my favorite chocolate chunk cookies; they are spectacular. I used a scale to measure ingredients. The dough was not at all dry, and the finished cookies look just like the picture.
01/12/2011- I made these on 12/28/10 and was perplexed. How could a great magazine like KAF not double check their recipes? I triple checked this recipe while making it and couldn't figure out how it was so darn dry while mixing. Not only that but it didn't melt while cooking so it stayed as round as I dropped them on the baking sheet. I wish I had read some of the reviews before I made them. I would of definately cut out some flour. I was really disappointed - especially since I bought all these ingredients from KAF strictly for this recipe. Apparently as dry and ugly as they looked - everyone still ate them because they were tasty.
- 10/10/2010
- Can't recommend this recipe unless the flour is decreased by 1/2 cup. The batter and resulting cookies are W-A-Y too dry when following the recipe exactly as written. Made a second batch with 2 cups of flour and added 1 Tbsp. of hot water to the cookie dough before adding the mix-in ingredients and the cookies are now "chewy" as named.
- 09/27/2010
- These are the best chocolate chip cookies I've ever eaten! I had to bring them to work the next day so that I would not eat the entire batch. Needless to say they did not last long there either. Because these cookies do not spread much, slightly flatten the tops before baking. I will definitely be adding these to my christmas cookie tray this year. Delicious!
- 08/05/2010
- I couldn't wait for the coconut flavoring to arrive, but went ahead and made them. They're really yummy, tender and light with a short-ish crumb. I wasn't paying attention while measuring and put a whole teaspoon each of Bpowder and Bsoda, but not a problem. I did notice that in the weight measurements it calls for 6 oz. of coconut flakes, the actual measurement is closer to 2. Other than that, really nice recipe.
- 07/19/2010
- I did make some changes to the recipe: 1 cup of shredded unsweetened coconut, 1 cup of burgundy chocolate chunks and 1/4 cup extreme bittersweet chocolate morsels and instead of AP flour I used 1/2 whole barley flour and 1/2 whole spelt flour. After mixing I let the dough rest in the refrigerator overnight and before baking the next day had it at room temp for ~2 hrs. Absolutely scrumptious!
05/14/2010- I wonder what would happen if you used white chocolate and replaced the coconut flavor (extract) with lime flavor/lime oil? Maybe threw in a handful of macadamia nuts? Mmmmmm
Yes, the possibilities are pretty much endless! Elisabeth @ KAF
- 05/14/2010
- Mine were not chewy, but they were very short--like shortbreads almost. Next time I would make them with salted butter or increase the salt. They were a little flat. But they have potential! Coconut and chocolate are two of my favorite flavors.
