I’m trying to think of a word to describe these cookies, and all I can actually come up with is wowzers.
These cookies are definitely amazing. And definitely one of my favourite cookies ever. I can’t think of the last time a cookie has had such a lasting effect on me. It’s the type of cookie that would make you count down the hours until you get to go home to your cookie jar again. It’s got such a long name though, doesn’t it? I think maybe next time, we could just call it 4-C Cookies.
Anyways, let’s break down the components:
Coconut. I can’t think of a lot of people who do not like coconut, especially in this country since you can practically buy it off the streets here in the city. I do love fresh coconut, but I have always loved pastries that featured its shredded and slightly sweetened counterpart coconut. It’s the crunch that the shreds bring, I think, that makes it so enjoyable.
Coffee. I am a coffee fiend. I cannot go through a day without having at least one cup of coffee. It bothers me a lot when I don’t. Ironically, this is probably the first recipe I made that has this much coffee in it. I have to find myself more coffee recipes!
Chocolate. Maybe I can live without eating chocolate everyday compared to my addiction to coffee, but why would I if I don’t have to!
These cookies consist of a perfect trifecta of add-in ingredients. Although I have to admit, the shredded coconuts are on the losing end in terms of flavor here. They play a smaller role in that aspect, but they are a bit more for textural effect, I think. They contrast nicely with this crunchy exterior, chewy interior cookie. One of the things I really love about this cookie was how it would fool you at first to thinking this is a crisp type of cookie, what with its wonderfully crunchy shell. But every bite reveals its soft, chewy centre, and personally I can’t get enough of this kind of cookie.
I’m not certain if the dough could make for a stand alone chocolate chip cookie though. It’s a smooth dough to begin with, and might be too soft with only chocolate chip cookies to fold into it. The shredded coconut helped largely in the coming together of this otherwise overly mushy dough. The cookie base (minus all the add-ins) tasted deliciously caramel-y, and it wasn’t too sweet!
The first thing that I taste when I take a bite is the coffee and caramel flavours of the cookie, followed by the chocolate. The coffee is a magical addition to these cookies, providing not only extra depth in flavour, but also a dreamy smell– from the moment the ground coffee is mixed into the fray, right down to when they are popped in the oven and baked. As a huge coffee-lover, I can only describe it as heaven.
I am so fitting these cookies into my baking schedule again.
Coffee Coconut Chocolate Chip Cookies
adapted from Bakergirl | Makes about 30 cookies
2 sticks unsalted butter, softened
3/4 packed cup brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons ground coffee or espresso powder
1 cup chocolate chips, mini chocolate chips, or chocolate chunks
3/4 cup sweetened shredded coconut
1. Set two racks in the middle part of the oven. Preheat oven to 350°F (180°C). Spray a baking sheet with cooking spray or line with parchment paper; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until well combined.
3. Add the eggs one at a time, then the vanilla. Mix well until combined.
4. In a separate bowl, stir together the flour, baking soda, salt, and the ground coffee or espresso until combined. Slowly add to the butter mixture and mix until just combined, scraping down the sides of the bowl as needed.
5. Stir in the chocolate chips and coconut, just until combined.
6. Drop by rounded spoonfuls onto prepared baking sheets. Bake for 15 to 20 minutes, or until golden brown, rotating the pans up and down, front to back halfway through the baking time. The cookies will still be slightly soft, but they are ready once slightly browned at the bottom. Cool to room temperature before stacking.
You can adjust the amount of add-ins and mix and match them according to your preference. Here’s a good example of cutting out some of the coffee to make way for more shredded coconut flavour.
If my raving about these cookies is not enough, you can ask the rest of the people here at home. This is, I believe, the first cookie recipe they have been bugging me to bake again, because it is just soooo good! Just this morning, as she ate the last two pieces of cookies, my Mother was telling me how much she loved the crunch of the shredded coconut on her teeth, and how this is quite possibly one of her favourites from all the cookies I have made so far.
I myself wasn’t expecting to love these cookies to the point that my heart sank every time they disappeared from the jar. But it did.
And the cookies disappeared so fast.