I never really made cookies from scratch because I was too scared I’d mess up the whole batch and then end up throwing the whole thing away. So I always ended up buying store bought cookies or at a local cookie shop. I started practicing making cookies from scratch and it was a WHOLE NEW WORLD! haha. Especially when they come straight out of the oven! Nice, warm, soft, chewy…mmmmm…melts in your mouth.
We had about 20 people over at our house the night I made these cookies and let’s just say…they didn’t last long on the tray! haha.
I wanted to try a new version of chocolate chip cookies. So I added unsweetened shredded coconut and coconut sugar since it adds a nice flavor to it. Also, sprinking little flakes of sea salt on top. I’ll be making this again for sure.
Warning: NOT CLEAN recipe =P BUT super yummy and addicting! =P
Makes 1 dozen.
Ingredients:
- 3/4 cup all purpose flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup semi-sweet chocolate chips
- 6 Tbsp light brown sugar
- 2 Tbsp powdered sugar
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp coarse sea salt
- 1 1/2 tsp vanilla extract
- 1 egg
Instructions:
- In a medium mixing bowl, mix the butter and sugar together.
- Next, add in your egg, vanilla, coconut, sea salt, baking powder and baking soda.
- Slowly add in flour and mix until smooth.
- Lastly, put in your chocolate chips.
- Chill for about 2-3 hours. This enhances the flavor of the batter.
- After batter is ready, preheat oven to 375°F.
- Line a baking sheet with parchment paper.
8. Use a spoon or cookie scoop to scoop out dough. You can either roll into a ball or just lightly pat into circle shape.
9. Space each one about 2 inches apart. Lightly sprinkle with sea salt.
10. Bake for 10-12 minutes or until golden. Let them cool for about 5 minutes and transfer to wire rack to cool completely.
11. Store cookies in airtight container for up to 3-4 days.
12. ENJOY and be HAPPY! =D
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