Chocolate Cherry Coconut Cookies

Chocolate cherry coconut cookies

Man, am I ever glad I’ve got a sweet tooth. I don’t really understand people who don’t like sweets, or even worse, don’t like chocolate. What makes them get up in the morning?? What do they snack on? HOW DO THEY SURVIVE?!

It was just two of us at home this week, so there was no call for a big dessert. Let me rephrase…there is always call for a big dessert, but there is no call for me to eat a whole recipe’s worth of a big dessert. There’s only so much yoga one can do, after all. Obviously cookies were the solution.

It just so happens that this week, Bon Appetit sent me the recipe for salted chocolate chunk cookies… three times. In the same day. Besides the fact that Bon Appetit needs to check their listserve (3 times? really?), I took this as a sign that cookies needed to happen. But then I read the recipe, and there were egg yolks, and 3 different kinds of sugar, and…it all just seemed a bit too fussy for Tuesday night. Thus, with some inspiration from the back of the Chipits bag, I decided to make my own, super-fun, Tuesday-night cookies chock-ful of all the best stuff. Read on, adventurous cookie maker, and enjoy!

Chocolate cherry coconut cookies

Chocolate Cherry Coconut Cookies

Ingredients

  • 1.5 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinamon
  • 1/2 tsp salt
  • 1 stick (1/2 cup) butter, cut in cubes
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.25 tsp almond extract
  • 3/4 cup chocolate chips (I prefer semisweet or bitter sweet, but whatever is your fav)
  • 1/2 cup dried coconut
  • 3/4 cup dried cherries
  • flaky sea salt for sprinkling on top

Method

1. Preheat oven to 375. Cream together the butter and both sugars until pale and fluffy. Most recipes will tell you that the butter should be room temperature, but I actually did this with butter taken right from the fridge, and I had to beat it for a bit longer than usual but it was still fine. Here’s the butter situation: when the butter is cold, the sugar can tear into it and create pockets of awesomeness that make for a more tender cookie. So when the butter is melted this can’t happen. Food for thought…

2. Add in the eggs, vanilla, and almond extract (if desired, you could bump up the amount of each extract, but almond extract is strong so any more than 0.5 tsp would be very…pungent. Yes, I know this from experience), and beat again until the mixture looks ribbony, about 3-5 minutes.

3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt, and slowly add to the wet mixture. Mix just until combined.

4. Add in the chocolate chips, dried coconut, and dried cherries and stir in with a spoon.

5. Drop tablespoonfuls of the dough onto a cookie sheet, reasonably well-spaced out. The dough will be quite sticky.

6. Bake for approximately 12 minutes. The edges and tops should be golden brown but not dark brown.

The baking soda will make these cookies more cake like and chewy, which I was really in the mood for; if you’re looking for a crunchier cookie, reduce the amount of baking soda.

Make sure to eat 4 of them for dinner, like I did last night :) I’m sure there’s plenty of other things that could be jammed into this cookie…if anyone has some other things they want to add into the mix, I would love to hear them in the comments! Stay delicious folks ;)

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