It’s been a lovely weekend. We got to spend some time with our good friends. We went to see our High Schools production of “The Adams Family”. Performed by the class of 2018, it was truly a treat. The costumes and makeup were amazing. I would be remiss if I didn’t give these actors a big applaud. They were truly wonderful.
The school is close to us so I invited our friends over for deep dish pizzas, THIN CRUST DEEP DISH PIZZA CASSEROLE. I used a regular canned crust for the ones I made last night. One was topped with Italian sausage, pepperoni, mushrooms, peppers and mozzarella. The other was topped with chopped prosciutto, pineapple, and goat cheese. The link above will take you to the original recipe. I also served a salad with a white balsamic vinaigrette. That’s coming to you in another post.
My dear friend loves these cookies. They were truly a mistake that turned out to be a favorite. My father in law said, “Vick, this was a really good mistake”. It came from a recipe I found from Ina Garten. Let me explain.
The recipe called for a “good white chocolate”. So I went in search of that ingredient. When I got home I realized mine was a coconut white chocolate. So what’s a girl to do? I used it and I’ve never looked back. Chocolate and coconut are just a darned good combination. I keep bars of this on hand in my freezer. When I need it I just pull it out and chop it up. I admit to eating a nibble or two. It’s yummy as it is!
The chocolate component comes from cocoa. I just happen to love Hershey’s Special Dark. It’s blended with Dutched cocoas and gives the cookies that deep, dark, color. Regular cocoa would be fine, they just won’t have the same dark color.
This recipe can easily be doubled or it can be cut in half. It will produce the same result. I like to make sure my butter and my eggs are at room temperature. I take my chocolate out of the freezer and let it sit for about 10 minutes. I cut into large chunks with a serrated knife. It’s the only part of the recipe you have to stir in. That avoids turning your chunks into dust. I can’t stress enough, the chunks make these cookies.
WHITE CHOCOLATE COCONUT CHUNK COOKIES
- 1/2 lb unsalted butter at room temperature
- 1 C dark brown sugar
- 1 C granulated sugar
- 2 tsp pure vanilla
- 2 extra-large eggs at room temperature
- 2/3 cup Hershey’s Special Dark cocoa
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 lbs of Lindt’s white coconut chocolate bars, cut into large chunks
- Pre-heat the oven to 350 degrees
- Cream the butter and the sugars together until light and fluffy, using an electric mixer with the paddle attachment.
- Add the vanilla and then the eggs one at a time and mix well.
- Add the cocoa, on low-speed, and mix well.
- Put the flour, baking soda, and salt into a separate bowl and whisk together. Add it to the chocolate mixture on low-speed (or you will otherwise end up looking like Casper the ghost). Mix until just combined.
- With a heavy wooden spoon, mix in your chopped white coconut chocolate chunks.
- I use a 1 3/4-inch ice cream scoop. Line your baking sheets with parchment paper or a silpat. Drop the dough onto the baking sheet.
- Bake for exactly 15 minutes, do NOT over bake.
- Let the cookies cool briefly on the pan then transfer to a wire rack to cool completely.
These make excellent vehicles for vanilla ice cream also.
I hope you enjoy the recipe. This just puts a different spin on chocolate chip cookies. Instead of chocolate chips in the cookie, the cookie is chocolate. I guarantee your friends will ask for it. Of course, you can always direct them to my blog!
Til next time
Check out my friends website. Lots of great jewlery and all things for the Coastal Crush.