Chocolate Chip Cookies are the hands down ultimate comfort food. As kids we are introduced to these perfect cookies. They taste delicious. There is nothing in their composition that is bitter, hard or difficult to injest. They are just pure joy and happiness. Their sugar, chocolate, flour and butter are delights to our youthful palates and through the years, our love remains true. We never forget our fondness/weakness for these delicacies.
I confess. I am chocolate chip cookie crazy. They are my favorite dessert of all time. I have tried many recipes over the years, I’ve bought cookbooks devoted to cookies –even devoted to just the chocolate chip cookie. I’ve read and studied different ways to bake them, tips on best practices, etc. I bake them constantly and I enjoy many versions of the original Tollhouse recipe(I’m not a snob nor a purist Recently I bought Daphne Oz’s new cookbook, The Happy Cook, and she has a dynamite coconut chocolate chip cookie recipe that yielded delicious chocolate chip cookies that have half of the butter, a slight reduction of sugar, and healthy rolled oats and shredded coconut added. I love her updated healthier take on the classic. Give it a try this holiday season. (P.S. I’ve been in search of a recipe for a very low sugar version and have yet to find it. )
Chewy Coconut Chocolate Chip Cookies
½ c. whole wheat flour
1 c. quick cooking rolled oats
1 c. unsweetened shredded coconut
1 t. baking soda
1 t. sea salt or kosher salt
1 stick unsalted butter, room temperature
½ c. firmly packed brown sugar
¼ c. granulated sugar
1 t. pure vanilla extract
1 large egg plus 1 egg yolk, room temperature
½ c. semisweet chocolate chips
In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow. Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
Preheat oven to 350 Degrees F. Line a rimmed baking sheet with parchment paper.
Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you’ll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway thru baking, remove the pan from the oven and drop it on to a heat safe flat surface, such as the open oven door( this deflates the cookies, creating a deliciously chewy center and crisp edges- in other words…perfect!) Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete the baking, until the center resists light pressure but is still somewhat soft.
Let the cookies cool on the baking sheet for about 5 minutes,then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
Adapted from The Happy Cook, by Daphne Oz.