Friday, January 14, 2011

Triple chocolate, coffee and coconut cookies

Major snow storms tend to evoke in me an uncontrollable desire for making cookies.
Usually I just make plain chocolate chip, but with two snow storms hitting us in two weeks, I decided to try something different.

I started out with a recipe for chocolate chocolate chip cookies from Luscious Chocolate Desserts, but  a shortage of certain ingredients and a foot of unploughed snow outside gave me the opportunity to be inventive.
The result was a cookie dough made with dark and milk chocolate (you can use just dark if you prefer), with a hint of coffee for richness, dotted with white chocolate chips and coconut flakes. They were quite luscious indeed.

Note: because they have so little flour, you can easily replace the flour with an all purpose GF flour (I used King Arthur's GF flour). They will still come out delicious.

Triple chocolate, coffee and coconut cookies

Ingredients (for about 15 large cookies, or more smaller ones): 

- 3.5 oz (about 100 grams) dark chocolate, chopped (or dark chocolate chips) [you can also use 7 oz of dark chocolate and leave out the milk).
- 3.5 oz (about 100 grams) milk chocolate, chopped (or milk chocolate chips)
- 3 tablespoons (about 45 grams) butter 
- 1 tsp instant coffee or espresso powder
- 1/2 cup packed brown sugar 
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/3 cup all purpose flour (GF also works) 
- 1/4 tsp baking powder
- pinch of salt 
- 1 cup shredded coconut (Sweetened or unsweetened, your choice) 
- 3 ounces white chocolate chips (or chopped white chocolate) 


1. preheat oven to 350 F/180 C. Line two baking sheets with parchment paper or butter them well. 
2. Melt the dark and milk chocolate with the butter and coffee. You can either do this the old fashioned way, by placing them in a heat proof bowl over a  pot with an inch or two of simmering water, or you can use a microwave: put them all in a microwave safe bowl and run for 1 minute. Then stir well. If the chocolate isn't melted, put the container back into the microwave for 30 seconds, then stir again. Continue heating the chocolate in 30 second increments, stirring after each heating cycle, until the chocolate is fully melted. 

3. Using an electric mixer on medium speed, beat together the sugar, eggs and vanilla until smooth.. Add the chocolate mixture and either whisk it in by hand or using the mixer. Sift the flour, baking powder and salt over the mixture and continue whisking until blended. Using a spoon, make sure that the flour is fully incorporated in the mixture. Then stir in (using a spoon, not a mixer!) the white chocolate chips and the coconut. Make sure the add-ins are evenly distributed throughout the batter. 

4. Drop the batter in large dollops on the baking tins. You want to leave quite a bit of space between each cookie, as they will expand. If you want to make large cookies (which is what this recipe produces), you want about a scant 1/4 cup of batter per cookie, and you want about 8 cookies on one tin and 6-7 on the other. 

5. Place one of the baking tins in the oven at a time and bake for ten minutes or so, until the cookies have a dull finish and look more or less firm. Remove from the oven and allow to cool and harden before eating. 

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