The Best Chocolate Chip Cookies
Every now and then a recipe comes along that is so delicious you just know you will be making it for years to come. This is absolutely one of those recipes, so do yourself a favour and rip this page out now for your recipe folder – you won’t regret it. This great recipe comes from Katie in Coogee, who loves to whip these up on a rainy afternoon for her friends.
These cookies are everything that a chocolate chip cookie should be: moist and chewy (especially if you eat them while they are still warm), and delicious enough that it’s impossible to stop at just one. You’ll eat two, you’ll wish you didn’t, then you’ll eat a third!
Most chocolate chip cookie recipes don’t include coconut, and I think that is the secret to the success of this one. It gives a lightness and a very subtle flavour to the cookie.
And if you’re tempted, like I was, to sample the delights of raw cookie dough from the bowl, be warned: it’s a slippery slope.
125g butter, softened
½ teaspoon vanilla extract
1 cup brown sugar
2 cups plain flour, sifted
1 teaspoon baking powder
1 cup desiccated coconut
185g choc chips, milk/dark/white depending on your preference
1. Heat your oven to 190°C and line two trays with baking paper.
2. In a large bowl, cream the butter, sugar and vanilla with electric beaters. Add in the eggs, beating well after each.
3. Using a spatula, fold in the sifted flour, baking powder, coconut and chocolate. You can always use more choc chips if you like your cookies extra decadent, or why not try a combination of milk and white choc chips?
4. Roll balls of dough with your hands and place on the trays, ensuring there is some room for them to spread out as they cook. Flatten slightly with the back of a fork.
5. Bake for 10-12 minutes or until lightly browned on top. Cool on a wire rack and devour while still warm. This batter makes quite a lot of cookies (depending how big you make them) so you may need to cook them in a few batches.
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