Ingredients:
3 cups flour
1 cup butter, at room temperature
1 teaspoon vanilla
2 cups light brown sugar
3 eggs, at room temperature
1 teaspoon baking powder
1 cup sweetened flaked coconut
1/2 cup toffee bits
12 oz mini bittersweet chocolate chips
Directions:
Preheat the oven to 350°. Line 4 cookie sheets with parchment paper or a Silpat.
In a medium-sized bowl, whisk together the dry ingredients. Set aside.
In a large bowl or bowl of a stand mixer, beat the butter and sugar together until light and fluffy using a stand or electric hand mixer. Add the eggs and vanilla and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms.
Fold in the chips, coconut and toffee.
Form cookies by dropping 1 heaping tablespoon of dough two inches apart (I like this cookie scoop that holds 1 1/2 tablespoons of dough).
Flatten slightly then bake until light brown on the bottom, about 12-13 minutes.
Slide them out on the parchment paper onto a wire rack and allow them to cool 1-2 minutes on the parchment or Silpat on the wire rack before removing the parchment/Silpat and allowing them to cool directly on the wire rack.
Cool completely before storing in air-tight containers.
Yield: around 4 dozen cookies. Recipe can be halved.
My thoughts:
These cookies were a bit of an experiment. I had a bunch of mini chocolate chips leftover from making
black bottom cupcakes, coconut from making the vegan
coconut lime bundt cake over the holidays and a bit toffee leftover from way back in October when I made the
roasted pumpkin Rice Krispies treats. I have such a lack of storage space in my house, the thoguht of getting rid of some of these bags sitting around all in one baked good was great. I also wanted to make a cookie that I thought might be able to be frozen once baked because I knew I was going to see my parents but not until a couple days after I thought the cookies might be getting stale. I know a common idea is to freeze the dough but I don’t have room in my freezer for a cookie sheet of scooped dough but I did have room for a bag of already baked. If they didn’t thaw well, oh well. It was worth a shot.
I have never made chocolate chip cookies with tiny chips before. Years ago, it was a struggle to find mini chips to make my family’s black bottoms but in more recent years, they have been readily available year-round. I wasn’t going to waste the few precious bags I had for black bottom cupcakes on cookies when full-sized chips would do! As it turns out, I rather liked them in cookies! Literally every bite, every tiny nibble had chocolate in it. The toffee added a bit of chew and caramel flavor and the coconut was, well, coconut-y. I, unfortunately, wasn’t able to use up the whole bag of coconut and have cookies that were scoopable so if you know any recipes that use only about half a bag of coconut or less, throw them my way.
As it turned out, the baked cookies froze and defrosted just fine. My parents swooned over them and it was a nice treat for them before my mom went and had her second brain surgery for her cancer.
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