Friday, February 24, 2012

Re-Vamped Chocolate Chip Cookies with Coconut/Pecans

Re-Vamped Chocolate Chip Cookies with Coconut/Pecans

Am I the only one that dances when I eat food that tastes good? I'll do a little jig in my chair or stand up and get funky if I am really enjoying my food. My kids and husband do the same so I know there's more weirdo's out there like me! (I just re-read my first post on these and it's almost the same.. these cookies really make me happy)

Over a year ago I made these Big Chocolate Chip Cookies. and they were a huge hit in my house. Everyone who's eaten them has fallen in love with the taste and really enjoys how monstrous they are. If you're in the search for the best chocolate chip cookie, look no further because this really is the best recipe. I'm doing it again because I added a few different ingredients and my pictures are so much better :) Blogging is definitely a learning experience and I'm slowly getting better at it. Now I just need to build a box for my food for better pictures!

Ingredients:
2 sticks, or 1cup, unsalted butter, cold and cubed
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1tsp table or fine sea salt
1tsp baking powder
1/4tsp baking soda
2 1/2 cups semisweet chocolate chips
1 cup of pecans (optional)
1/2 cup coconut flakes (optional. sweetened or unsweetened are both fine)
Directions:
Preheat oven to 375 degrees.




In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.






I know this part is odd, but add the chocolate chips, coconut and nuts now and mix away!



Add flour, salt, baking soda, baking powder and mix until just combined.



Get an ice-cream scoop (or large spoon) and get a huge scoop of dough out and gently roll into a ball.




Place each on sheet pan lined with parchment paper and gently press down on the top to make it flat. It will evenly bake this way.







***Cool your cookies in the fridge for at least 1 hour and don't skimp on the time. This is important to have a cold cookie going into a warm oven. If you want to freeze the dough now, go ahead and when you're ready to bake, let it sit on the cookie sheet at least 30 minutes before placing in oven.***

Bake in the preheated oven 15-20 minutes depending on how you like your cookie, until very lightly browned, taking care not to over bake. I baked mine for 19 minutes.

Cool on cookie sheet 2 minutes before moving to cooling rack to completely cool. Store what you don’t immediately eat in an airtight container.




Eat and Enjoy!

5 comments:

  1. these cookies are amazingly yummy!!

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  2. I made these just a while ago & OMG they are absolutely gorgeous!! Rolled into golf ball sized, they spread nicely. Crispy on the outside & a little chewy on the inside. Since I'm not a big fan of chocolate chips, i reduced the amount to 1 1/2 cup. But being a sucker for pecans, i increased the amount to 2 cups! I also love the slight taste of fresh coconut flakes. This one's definitely a keeper. Thanks for sharing!

    A tiny little problem though... my hubby doesn't like his cookies sweet & these are a bit too sweet for him. By how much can i reduce the sugar without affecting the texture?

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    Replies
    1. Hello!

      If you wanted to keep the coconut (which is completely optional), try getting some without any added sugar. Most coconut sold has added sugar to it. That's one suggestion.

      The other would be to reduce the amount of white sugar. I suggest this because the molasses in the brown sugar keeps the cookie moist and not so brittle.

      You could reduce from 1cup to 3/4cup white sugar.. if then you find it a little too sweet, reduce the brown sugar as well to 3/4cup.

      I'm making these again at some point today (without the coconut.. my guys hate coconut, I think they're crazy!) and will reduce the sugar and will let you know how it turned out. I may use 2cups flour and see how the texture is before I start baking. Either way, I'll post back with a full report! :)

      I'm glad you liked them though. Aren't huge cookies fun to eat?

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  3. Oh yes they are!!! I baked only half the batch & chill the other half before baking them this morning. But before that I added in some rolled oats to reduce the sweetness & found that they are even chewier!! Fell in love with them again!! :))

    Thanks for the suggestions. I did use freshly grated coconut flakes (unprocessed & unsweetened, of course) but they still turned out sweet for his taste. I'll definitely give it another go with less sugar. Look forward to your full report.

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    Replies
    1. OOOOOokay, so I decreased the sugar and flour.

      3/4cup white sugar
      3/4cup brown sugar
      2 1/4cup all-purpose flour

      It's still sweet but it doesn't burn a cavity into your tooth like having that extra 1/2cup of sugar in it. If it's still too sweet, and you want to reduce the sugar, try using coconut sugar (I find it in our whole foods store here) in place of the white sugar. Coconut sugar is very low on the glycemic index and has a 1:1 ratio (meaning 1cup of coconut sugar replaces 1cup of white sugar).
      People with diabetes can consume this safely as it shouldn't spike their insulin levels.

      Anyways, those are my suggestions. If you do end up reducing the sugar next time, please let me know what you think!

      Thanks for your post!

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