So as Ben shared on Monday, last Tuesday I just wasn’t in the mood for making dinner. I wanted chocolate chip cookies. Like, yesterday. Or more accurately, last Monday. So many yesterdays ago. Late in the night, I understood why… it was National Chocolate Chip Day! But I promise I didn’t know that when my craving hit. Nope nope nope–I just needed cookies, which is weird because I’m not much of a cookie person. In fact, I can’t remember the last time I baked cookies. Probably Christmastime! Clearly, that was going to change. And fast! In fact, I planned on making cookies for dinner and was pretty satisfied with that choice. I mean, wouldn’t you be?
But Ben nixed that idea, and said he’d make dinner. So sweet! Probably raking up husband points since our anniversary was coming up [it’s today, actually! and I’m totally just kidding. He’d make dinner even if our anniversary wasn’t approaching. He’s sweet like that.] I flipped through my recipe binder and about a zillion cookbooks, and as he was almost done I found a winner [from this semi-local bakery, no less].
After scarfing down some dinner and doing some cleanup [round one, to Ben’s chagrin], I started in on the cookies. Only to discover I had no chocolate chips! Whaaaaat? So, I improvised. Meet Triple Chip Coconut Cookies!
They’re buttery, caramely delights! I used chocolate chunks, white chocolate chips, and butterscotch chips, but feel free to use what you’ve got–these cookies are perfect for using up half-full chip bags leftover from other recipes. Some dark chocolate chips would be fantastic, I think. My favorite part, beyond the traditional chocolate punch and vanilla aftertones was the chew and nuttiness added by the coconut flakes. Yum! Coconut is one of my new favorite flavors, and this cookie illustrates why. Coconut is amazing with everything it touches!
These cookies are simply the best combination of fabulous flavors, textures, and personality… perfect for cookies, and a perfect illustration for our three years of marriage.
Triple chip, three years! Works for me! Maybe I should rename [the renamed!] the cookies to Triple Chip Three Year Marriage Cookies? Hmmm…. gotta work the coconut in there somehow, I think I’ll leave the title the same. If you want more wedding photos, click the photo for some I shared last year. But if you just want the cookies, read on. They’re totally worth it!
Happy anniversary, dear Ben, and happy Wednesday to everyone else!
Triple Chip Coconut Cookies [adapted from Rene’s Chocolate Chip Cookies as featured in Midwest Living April 2010]
click to print
- 2 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chunks
- 1 cup white chocolate chips
- 1 cup butterscotch chips
- 3/4 cup coconut flakes
Preheat oven to 350 degrees.In a small bowl, stir together flour, salt, and baking soda, then set aside.
In the bowl of an electric mixer, beat butter for 30 seconds. Next add sugars and beat for 5 minutes or until mixture is light and fluffy, scraping the sides of the bowl every minute or so. Beat in eggs and vanilla.
Then, add flour mixture slowly while mixer is running on low. Turn off mixer and stir in chips and coconut with a wooden spoon.
You can cover and store in the refrigerator for up to 24 hours or bake immediately. [Obviously if you wait to bake, turn off oven!]
Drop 2 tablespoon size balls onto ungreased cookie sheets about 2 inches apart. Press down on each ball to flatten. Bake for 10-14 minutes [more if it’s chilled], or until light brown and still soft in the center as these cookies harden as they cool. Cool on cookie sheet for 1 minute, then remove to cooling rack.
Time: 45 minutes.
Yield: 48 cookies.
Notes: I found this dough was best popped in the fridge in between batches as it was hard to handle when soft.