• Brittany Aldridge

Coco Choc Cookies

I call these bounty cookies, after the to die for coconut chocolate bar! These cookies are made using nutty brown butter, ample amounts of dark choc, and then rolled in coconut flakes. So delicious - please give them a try!


INGREDIENTS

  • 3/4 cup of unsalted butter

  • 1 1/2 cups of bread flour

  • 1 teaspoon baking soda

  • 1 teaspoon flaky salt

  • 1 cup soft brown sugar (packed)

  • 1 / 3 cup of caster sugar

  • 2 large egg yolks

  • 1 large egg

  • 2 teaspoons of vanilla extract

  • 1/3 cup of walnuts

  • 1 cup of chocolate, roughly chopped (dark, milk or a mixture)

  • 1 cup mixture of coconut flakes and desiccated coconut

INSTRUCTIONS

  • Start with the brown butter as it takes some time to cool. In a milk pan or small pot add butter and then put on the stovetop on medium heat. While the butter melts, stir it occasionally. First the butter will foam considerably, then after about 5 to 7 minutes or so (it could be longer depending on your stovetop) you should start to notice a nutty aroma and an overall darkening of the butter or brown specks. Set aside to cool while you work on the rest of the recipe.

  • Preheat the oven to 170°C fan forced (190°C or 375°F). Line two baking sheets with baking paper and set aside.

  • In a medium bowl thoroughly whisk together flour, baking soda and 1 teaspoon of salt.

  • In a large bowl, whisk together sugars (making sure there are no big lumps) before adding browned butter. Whisk for a minute to make it creamy!! Next add the eggs and vanilla, making sure whisking thoroughly after each new addition until mixture is smooth, creamy and the sugar is mostly dissolved.

  • Using a wooden spoon or spatula, fold in the flour mixture until just incorporated, and then fold in chocolate and walnuts. If the mixture is a little runny at this stage leave it for about 10 - 30 minutes (covered) in the fridge so that the flour can hydrate and the mixture thickens.

  • Meanwhile, cover the coconut flakes and desiccated coconut over a small plate (to roll the cookies in later!)

  • Scoop out a small handful sized portion (about 3 tablespoons) roll into balls, then roll in the coconut mixture and place on baking sheets evenly spaced away from each other. (Don’t flatten the cookies though, because they

  • Place in the oven and cook for 8-10 minutes, let cool slightly before serving. When you first take the cookies out of the oven they should still be soft-ish, they will harden and crisp up as they cool.

Notes:

  • Cookies will last up to 4 days in an airtight container (if they last that long!).

8 views0 comments

Recent Posts

See All