Yesterday, I fell in love. He was sweet, warm, soft with a home-made, old-fashioned goodness. And to top off his perfection, he was filled with coconut, white chocolate, AND walnuts. Oh, this cookie was heaven. I don’t know if I will find another that can replace him. Fortunately, I only made six of these bad boys and have a whole tub of cookie dough perfection waiting to be savored.
I am a profound lover of the chocolate chip cookie. Don’t believe me? Ask my mother-in-law. I ate 30 of her chocolate chip cookies after my mud run on Saturday. There is nothing more comforting than a chocolate chip cookie just out of the oven. The smell fills your home with warm childhood memories and you find yourself standing in a pool of drool in front of your oven just waiting for that buzzer to go off, so that you can dive into their tastiness.
Growing up, I have vivid memories of opening my front door to the smell of cookies. My mom-queen of “the diet starts Monday”-once came up with a theory that if she made everything she loved and didn’t eat it, it would prove the strength of her willpower and her diet would be successful. This “diet” consisted of cookies, brownies, potato chips, and baked potatoes. While it may not have been her favorite fad diet, it certainly was mine! I was the benefactor of such deliciousness!!
With that cookie love, I am always trying to find the “perfect” cookie. And, while I LOVE the traditional chocolate chip cookie, this Double Chocolate Coconut Cookie is as close to perfection as I’ve ever come. To quote my husband as he ate his way through this 3 cookies, “I am already depressed that they’ll be gone, and I still have two cookies to go”. You must make this cookie. And I don’t mean someday, I mean right now. Like, stop reading this and get in your kitchen. Why aren’t you there yet? Oh, you need the ingredients…
Double Chocolate Coconut Cookies
From Martha Stewart Living (where else would the best cookie ever come from??)
1 C (2 Sticks) unsalted butter, softened
1/2 C granulated sugar
3/4 C packed light-brown sugar
2 large eggs
1 tsp pure vanilla extract
1 3/4 C all-purpose flour
1/4 C unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
1 12 oz bag of white chocolate chip
1 3/4 C sweetened flaked coconut
1 3/4 C coarsely chopped walnuts
Preheat oven to 350. Cream butter and sugar in your electric mixer with paddle attachment, mix on medium until smooth. Stir in vanilla.
Sift flour, cocoa, baking soda, baking powder and salt into a medium bowl. Add to butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
Using a 1 1/2 inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10-12 minutes. Let cool on cookie sheets on wire racks for 2 minutes. Transfer cookies on parchment to racks to cool completely. Store in an airtight container at room temperature up to 1 week. They won’t last that long, trust me.