These are monsters. Not kidding. I was craving chocolate and the next thing I knew, I ended up on allrecipes.com searching for a chocolate chip cookie recipe (don’t you hate it when that happens?! LOL!). I didn’t want just any recipe, I wanted The Big Poppa of cookie recipes.
Oh yeah, we’re talking some serious cookies here.
Here’s the base recipe. Scroll down for my tweak to make them into coconut chocolate chip cookie….oh yeah baby!
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
For my version, I used 1/4 unsalted and 1/2c salted butter to give it a salty sweet flavor, added 1T coconut extract & a cup or two of sweetened shredded coconut.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Melt the butter
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended.
This is the point that I decided that it would be a splendid idea to make 2 different kind of cookies rather than 1 kind, so I split the dough and things got intense. The green bowl would be my experimental coconut batch. I was way to excited for this.
Stir in the chocolate chips by hand using a wooden spoon. If you are going the coconutty route, add the extract and a handful of shredded coconut. Mix this up until there is a pretty even amount of coconut throughout the dough.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Yes, 1/4 cup means that they are going to be huge.
Cookies should be about 3 inches apart if you flatten the dough a little. I left mine in giant balls so they didn’t spread into each other at all. I probably could have gotten away with 2 inches apart. I only fit between 6 & 8 cookies on my biggest baking sheets. Don’t forget the nonstick spray!
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Do you put your own spin on recipes or are you a by the book chef?