Coconut Chocolate Chip Cookies
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups sweetened shredded dried coconut
1 1/2 cups chocolate chips
- Preheat the oven to 325 degrees. Have ready 2 baking sheets lined with parchment (baking) paper.
- Sift the flour, baking powder, baking soda, and salt together onto a sheet of waxed paper; set aside.
- In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a rubber spatula as needed.
- Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the coconut and chocolate chips, mixing or stirring just until blended.
- With dampened hands, shape the dough into 1-inch balls or drop by rounded tablespoons onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake the cookies until golden brown around the edges, about 15 minutes. Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.
Makes about 4 dozen cookies. Enjoy!
Peanut Butter Cookies
- Preheat the oven to 375 degrees (convection).
- Combine all ingredients in a large mixing bowl on medium speed. Add flour last and mix well.
- Roll dough into 1 inch ball and roll dough ball in a bowl of granulated sugar. Place on cookie sheet and press down gently. Bake 5 minutes, then turn tray for another 5 minutes or until cookies start to crackle. Remove from oven and let cookies sit on tray for 5 minutes before transferring to a wire rack to cool completely. Makes about 30 small cookies.
- If you want to make large cookies use an ice cream scoop - one that you can squeeze together to release the dough works best. After dough is release, roll it into a ball and follow with rolling in sugar as mentioned above.
- Bake large cookies for 7 1/2 minutes and turn tray to cook for another 7 ½ minutes or until they start to crackle. Remove from oven and let cookies sit on tray for 5 minutes before transferring to a wire rack to cool completely.
Makes 22 large cookies. Enjoy!