I was inspired to make these cookies after seeing some in a pastry shop: I was bummed that I couldn’t buy/try one because their version contained pecans (which by the way – believe me – sounds like an absolutely delicious combination … damn food allergies!). By the time I got back home, I was craving something sweet so I rummaged through the cabinet and found an open bag of chocolate chips and a container of dried coconut (unsweetened!) flakes – bingo! I’ll make my own cookies instead and alas, this recipe was born. Be forewarned that this is *not* a chewy regular chocolate chip cookie recipe. There are no eggs in this batter so it comes out with a nice and crisper texture much like, well you know, shortbread.
– 2 sticks of unsalted butter, melted
– 1/2 cup of granulated sugar
– about 3/4 cup of semisweet chocolate chip cookies (more or less, it’s up to you)
– 1/2 cup of dried unsweetened coconut flakes (I get this from Whole Foods)
– 1 tsp of baking soda
– 1 tsp of vanilla extract
– a pinch of salt
– 2 cups of all-purpose flour
1. Preheat the oven to 350 degrees. Take a 9″ x 13″ baking pan and line the bottom with some parchment paper. This will help make removing the cookies much easier later.
2. As much as I know that you’re not supposed to really do this in baking, melt the butter in your mixing bowl (or at least get it so that it’s super soft – this is an easy hand-mixed batter).
3. Dump the rest of the ingredients into the bowl except for the flour, then stir so that everything is well combined.
4. Now add the flour and then mix it until you don’t see any more of the white stuff.
5. Dump the entire batter into the pan and spread it out so that the entire surface is covered. If you use a smaller pan then your cookies will be thicker. Use a fork to prick holes throughout the sheet.
6. Bake in the oven for about 30 minutes or until it is nice and golden brown on top.
7. Let the cookie cool in the pan for about 10 minutes before you cut it into smaller pieces. Enjoy!