Click play to hear this week's A Word On Food (air date 8-4-2018)
CHOCOLATE CHIP AND SHREDDED COCONUT COOKIES
Yield: About 25 cookies
2 1/2 Cups all-purpose flour
1 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons kosher salt
8 ounces butter, softened
1 1/2 cups packed light brown sugar
1/4 cup sugar
3 eggs
1 Tablespoon vanilla extract
3 cups chopped bittersweet chocolate chips
1 Cup shredded unsweetened coconut
2 cups chopped toasted pecans
Preheat the oven to 350 degrees.
Line two baking pans on a very lightly greased non-stick baking pans.
Sift together the flour, baking soda and salt.
In a mixer with a paddle, cream the butter and sugars until fluffy, 3 minutes or so. Add the eggs one at a time. Now add the vanilla.
Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate, coconut and pecans. Chill the dough.
Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack. Makes 30 to 35 cookies.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.
In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough.
Roll 1/4 -cup lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden about 15 minutes.
Let cool slightly on the baking sheet, then transfer to a baking rack. Store as desired after you eat as desired…
Copyright 2018 WLRN 91.3 FM
