Homemade Chocolate Chip Cookies

Who doesn’t like a nice crunchy on the outside and creamy on the inside chocolate chip cookie, this recipe is very similar to a traditional american choco cookie, it just uses brown sugar to give it a more caramelized aroma and a hint of coconut to give the dough more texture and sweetness and I use dark cooking chocolate to give a better contrast of the sweet dough with the slight bitter touch of the dark chocolate, I think it matches perfectly.

Now the cookies…. humm I think I should have made the balls and then put them in the fridge for 30 minutes to set, instead of putting them on the tray to bake, I think they would have been taller and less thin, but in terms of taste… they disappeared in a flash, slightly crunchy on the outside and creamy on the inside just like you want them, lets check the recipe. ;D

Servings: 16
Time: 40mins
Difficulty: Normal
Rating: ★★★★★
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I know its a super cliche but there’s something undeniably comforting about the aroma of homemade chocolate chip cookies wafting through the air, it just makes everything better, also i do love the combination of sweet with a hint of bitterness that this cookie have ;D

Ingredients

Butter – 100gr (Cold)
Brown Sugar – 160gr
Egg – 1
Flour – 150gr
Yeast – 1/2 teaspoon
Baking Soda – 1/4 teaspoon
Shredded Coconut – 60gr
Cooking Chocolate – 100gr (With 70% Cocoa)

Directions

Start by combining the brown sugar and butter in a bowl and whisk until smooth.

Then add the egg and whisk again until blended and creamy, followed by the flour, baking powder and the baking soda, mix and fold until everything is well blended.

Then add the dried shredded coconut and coarsely chopped dark chocolate and fold everything into the dough.

Scoop out balls of dough, about the size of a golf ball and arrange them spaced out on a baking tray lined with non-stick paper, it doesn’t matter what size the balls are as long as they are all the same size because then they will bake evenly.
Bake in a preheated oven for about 10 minutes until the tops of the cookies start to toast, then take them out of the oven and leave them to cool on the tray, preferably on a wire rack.

And that’s it, let them cool completely before tasting and sharing, enjoy! ;D

Notes: Of course you can use cooking chocolate or add dried fruit, it’s up to your taste, also change to plain sugar, but I think the combination of sweet and bitter is what makes the difference in these cookies. You can also use chocolate chips, but im the camp that thinks chips make the cookies too uniform, i prefer sometimes a bit of chocolate and occasionally a large chunk of chocolate ;D Like KDot said sometime i gotta be a diva i guess 😛

These will last well 2 or 3 days if kept on a air tight box with some kitchen paper inside (this will help keep the cookies dry and fresh).

This recipe for Homemade Chocolate Chip Cookies was originally created on BakeAfter.com. Esta receita de Biscoitos Mascavados com Chocolate foi publicada em português no Iguaria.com.