For the second year in a row I participated in the annual Food Blogger Cookie Swap. I love getting the opportunity to spread holiday cheer across the country to fellow food bloggers. And what better way to spread holiday cheer than with a batch of homemade cookies? I sure hope the recipients liked them as much as we did here.
For this year’s swap, I decided to take my favorite chocolate chip cookie recipe and switch things up a bit. I swapped out the semi-sweet chocolate chips for dark chocolate chips and added in some cashews and shredded coconut. Although I had never tried this particular combination of ingredients in cookie-form before, I was completely satisfied with the end result. The texture was spot on- the cashews add a nice crunch and the coconut adds just a touch of chewiness. I will forever love my favorite chocolate chip cookies but this recipe proves that sometimes trying something new can be a very good thing.
- 2 cups + 2 tbsp all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (1½ sticks) unsalted butter, melted and cooled until warm
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 tsp vanilla extract
- 1 cup dark chocolate chips
- ½ cup cashews, chopped
- ¼ cup shredded unsweetened coconut
- Preheat the oven to 325 degrees F. Line two large cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and creamy, about 3-4 minutes. Add the egg, egg yolk and vanilla. Mix until combined. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined. Turn off the mixer and add the chocolate chips, cashews and coconut. Stir with a rubber spatula until combined.
- Roll ¼ cup of dough into a ball and place on cookie sheet. Press down on the cookie dough ball to flatten slightly. Continue with the remaining dough.
- Bake for 11-14 minutes or until the edges are set and golden brown in color. The center of each cookie should be soft and puffy.
- Allow cookies to cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
Source: Recipe adapted from these thick and chewy chocolate chip cookies