Because there aren’t enough chocolate chip cookie recipes in the universe to yet fill a library, I bring you one more.
This variation includes all my favorites, milk chocolate, coconut, almonds. It’s an easy two-bowl cookie recipe that can be prepared and baked in no time at all. The dough will come away from the sides of the bowl but will also look pretty oily – and your brain will probably go – oh-no-too-much-oil. But despair not. It’s supposed to look like that. But once the cookies are baked they are perfectly fine and not greasy. If you wish a slightly softer cookie, reduce the baking time by a minute or so. If you like them crispy, crunchy then bake them according to the directions.
To make them entirely dairy-free swap out the milk chocolate for semisweet or bittersweet chocolate. Be sure to use finely shredded unsweetened coconut and make sure the almonds are finely chopped, too (if using).
The cookies will last a long time in a covered tin but might get a bit soft and maybe even slightly stale stored in plastic. To refresh the cookies and make them taste like brand new, just pile them onto a baking sheet in a single layer but packed in, and place the pan in a cold oven. Turn the temperature to 350 degrees and when the oven beeps and is at temperature, turn it off and take the cookies out and cool to room temperature. It shouldn’t take more than 5 minutes to refresh them.
A plate of homemade cookies with that afternoon (iced) coffee or tea is a wonderful summertime thing. Want some?
|Coconut Almond Chocolate Chip Cookies|| |
- 160 grams Canteen flour blend (1 ¼ cups) (see notes)
- 100 grams granulated sugar (1/2 cup)
- 90 grams milk chocolate chips (1/2 cup)
- 60 grams finely chopped toasted almonds (1/2 cup) (optional)
- 50 grams brown sugar (1/4 cup)
- 50 grams finely shredded unsweetened coconut, divided (1/2 cup)
- 25 grams blanched almond flour or almond meal (1/4 cup)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 110 grams neutral vegetable oil (1/2 cup minus 2 teaspoons)
- 1 extra large egg
- 1 tablespoon Lyle’s Golden Syrup or honey
- ½ teaspoon vanilla extract
- Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl stir together flour, sugar, chocolate chips, almonds, brown sugar, 25 grams or ¼ cup of the coconut, almond flour, baking soda, baking powder and salt until combined. In a small bowl whisk together oil, egg, Lyle’s and vanilla until blended. Pour into flour mixture and stir until mixture comes away from the sides of the bowl.
- Expect the dough to be soft and pretty oily. Scoop by small tablespoonfuls and roll into a ball with the palm of your hand. Place up to 12 on each baking sheet. Cover with plastic wrap and flatten the cookies with your hand or the bottom of a flat glass. Sprinkle remaining coconut on top of the cookies.
- Bake 9-11 minutes or until golden and a little brown around the edges. Remove from the oven and let cookies rest in the pan for five minutes. Transfer to a rack to cool completely. They won’t be oily once baked. Expect them to be slightly crispy. Makes 26-30 cookies.