Coconut Almond Chocolate Chip Cookies

For a large part of June and July, my granddaughter, Hero, and I participated in an online baking class with Monthly. We have had so much fun creating cookies, pies, and cakes alongside our instructor Christina Tosi of famed Momofuku Milk Bar. Even though I was already a pretty decent baker, I learned so much under her guidance. It has taken my baking of sweet treats to a new level, much to the delight of my friends and family.

Part of the class was designing and developing a recipe using Christina’s methods and my memories of places, times, and food as inspiration. The idea is that the end product should taste good and transport you to whatever location that inspired you in the first place.

My version of this exercise took on a little twist. On the day my cookie assignment was due, I was visiting my sister-in-law, Kathy. Instead of envisioning all the possibilities that memories of places, times, or food could evoke, we instead turned to ingredients available in Kathy’s pantry to determine our flavor direction. It worked out pretty well, and no trips to the grocery were required.  And the outcome? Well, as Christina would say, “I’m not mad at it.” I was pretty pleased with what we came up with, and so were all our eager testers. I hope it makes your taste buds happy, too.

Coconut Almond Chocolate Chip Cookie

(Don’t tell Mars, but it tastes like joy.)

Note: this recipe relies heavily on a kitchen scale to weigh the ingredients. I love this technique. It is not only more accurate. It also keeps measuring cups and spoons out of your sink.

Ingredients

  • 110 grams unsalted butter
  • 115 g coconut oil
  • 250 g granulated sugar
  • 150 g coconut sugar (brown sugar works here, too)
  • 1 egg
  • 2 g vanilla extract (1/2 tsp)
  • 2 g coconut extract (1/2 tsp)
  • 130 g all-purpose flour
  • 130 g coconut flour
  • 2 g baking powder (1/2 tsp)
  • 1.5 g baking soda (1/2 tsp)
  • 5 g kosher salt (1 1/2 tsp)
  • 125 g mini chocolate chips
  • 125 g sweetened coconut
  • 65 g toasted slivered almonds

Instructions

  1. Combine the butter and sugar in the bowl of a stand mixer with the paddle attachment. Cream together on medium-high for 2-3 minutes. Add the egg and vanilla, and beat for 7-8 minutes until very light and fluffy.
  2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
  3. Add in the mini chocolate chips, coconut, and almonds at low speed, mixing no more than 30-45 seconds.
  4. Scoop your cookie dough onto parchment-lined sheet pans using your 2 3/4-ounce ice cream scoop (or a 1/3-cup measure) a minimum of 3 inches apart. Flatten the tops of the cookie dough domes slightly with your hand. Chill for about one hour.
  5.  Bake in preheated oven 375 degrees F for around 12-15 minutes. Allow cookies to cool on sheets for 3-5 minutes, then transfer to a baking rack to finish cooling.
  6. Enjoy!

The desire to create is one of the deepest yearnings of the human soul.

Dieter F. Uchtdorf

Even if it is just cookies.

2 Comments Add yours

  1. cssbaker says:

    I love everything about this post, Patty. The time with your granddaughter, spiffing up your baking skills, and this recipe. The cookies look delicious!

    Liked by 1 person

    1. Patty Schell says:

      Thanks. I have had so much fun creating some new things along with building on my relationship with Hero.

      Like

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