Yesterday I made chocolate chip cookies—I used my favorite chocolate chip cookies. But for this coconut version, you can use any recipe you’d like. But I’m telling you, that favorite recipe of mine (adapted from the NYT/Jacques Torres famous chocolate chip cookie recipe) is THE BEST—and I’m not the only one to think so. The cookie is requested by friends and family just about everywhere I go. If you haven’t yet, when you go to get the recipe on the link I’ve left, just know that it is SO worth having bread flour and cake flour in your pantry if for nothing but to make these cookies whenever you
need want to. So there’s my little speech about that.
Like I was saying, yesterday I made the big batch of cookies (sometimes I halve it). I needed to try out my new Pampered Chef small cookie scoop. I ordered it recently at a neighbor’s party after being fed up that the grocery store scoops I’ve been buying keep breaking so easily. Turned out the new scoop was smaller than I thought, but I love it! I have the other sizes of scoops (though not Pampered Chef and I’ll be getting those soon!). With my big mixing bowl full of chocolate chip cookie dough, I decided to make a number of different kinds of cookies. I looked in my “baking stash” cupboard and found a bag of the new already unwrapped chocolate caramel Rolos, some Andes Mint pieces and some Hershey’s Coconut Crème Kisses. It was time to play!
I made some of the cookies “plain”, some I stuck a Rolo on as soon as they came out of the oven. With some of the dough, I added Andes mint pieces and then with more of the dough (it makes a lot, I tell you, especially small cookies) I added some toasted, unsweetened shredded coconut and topped them with a Hershey’s Coconut Crème Kiss as soon as they came out of the oven. I will say that the Kisses that are solid chocolate all the way through tend to melt more on a hot cookie—even after I froze the Kisses to try to stop them from melting down quite so much. They ended up mostly making a delicious chocolate/coconut pool on the top of the cookie. So while still good, I wanted them to keep their Kiss shape. I figured it out with the last cookie sheet of cookies. As soon as they came out of the oven and I topped them with a Kiss, I put the sheet in the freezer for a few minutes. They ended up not melting too much—word up though, don’t’ do like I did and put them on a section of the freezer that is not flat. I ended up spilling half the batch into the freezer! Enough of them were saved for a few photos!
I actually (oops) didn’t even photograph any of the other cookies and Kevin took all the leftovers to work with him this morning. The Rolo ones were cute, too, and good. And of course the mini version of the chocolate chip cookies were great! I have made Andes Mint Chip Cookies before, so I already knew those would be good. Looking back at the photos for that Andes Mint link makes me want to make them again. I actually liked the Hershey’s Kisses Coconut Crème Chocolate Chip Cookies so much, I didn’t even taste one of the mint ones yesterday. ;)
Go ahead, play around with chocolate chip cookies—it’s yummy!