CHOCOCONUT CHIP COOKIES FOODPRINT · BATCH PROCESS & CROSS-SECTION CROSS-SECTION DOUGH CRISP CHOC COCONUT PROCESS FLOW PREP COOK ASSEMBLE DONE SHOPPING LIST WET [ ] BUTTER 1½ CUPS [ ] WHITE SUGAR 1 CUP [ ] BROWN SUGAR ½ CUP [ ] EGGS 2 LARGE [ ] VANILLA EXTRACT 1 TSP [ ] MILK 2 TBSP DRY [ ] ALL-PURPOSE FLOUR 2¼ C [ ] BAKING SODA 1 TSP [ ] SALT 1 TSP MIX-INS [ ] SEMISWEET CHOC CHIPS 2 C [ ] FLAKED COCONUT 2 CUPS 11 INGREDIENTS YIELD: 72 COOKIES (6 DOZ) NOTES * DON'T OVERMIX ONCE FLOUR IS ADDED — TOUGH COOKIES * CHILL DOUGH 30M FOR THICKER, CHEWIER RESULT * USE PARCHMENT FOR EASY CLEANUP (DESPITE "UNGREASED") * STORE AIRTIGHT 5 DAYS * FREEZE DOUGH BALLS 3 MO MODIFICATIONS SWAP BUTTER → COCONUT OIL SEMI CHOC → WHITE CHOC CHIPS AP FLOUR → GF BLEND 1:1 ADD-INS MACADAMIA NUTS ½ CUP TOASTED PECANS ½ CUP SEA SALT FLAKE ON TOP TOAST COCONUT FOR DEEPER FLAVOR PAIRINGS DRINKS COLD MILK · HOT COCOA COFFEE · ESPRESSO SERVE AS ICE CREAM SANDWICH CRUMBLED OVER YOGURT CUT ~3 IN ½ IN CRISP EDGE GOLDEN BROWN · CRUNCHY CHEWY CENTER SOFT · SLIGHTLY UNDERDONE CHOCOLATE CHIP SEMISWEET · MELTED POCKETS COCONUT FLAKE FLAKED · TOASTED IN OVEN BASE FLAT BOTTOM · BAKING SHEET BATCH GRID 12 PER SHEET · x6 BATCHES = 72 PREHEAT OVEN 350°F · RACK IN CENTER CREAM BUTTER + SUGAR 1½ C BUTTER + 1 C WHITE + ½ C BROWN BEAT UNTIL LIGHT & FLUFFY ADD WET EGGS + VANILLA + MILK BEAT UNTIL SMOOTH WHISK DRY FLOUR + BAKING SODA + SALT SEPARATE BOWL COMBINE WET + DRY ADD DRY TO WET GRADUALLY MIX UNTIL JUST INCORPORATED FOLD IN MIX-INS 2 C CHOC CHIPS + 2 C COCONUT FOLD GENTLY · DON'T OVERMIX PORTION DOUGH 1 TBSP ROUNDS · UNGREASED SHEET BAKE 8-10 MIN · 350°F UNTIL EDGES GOLDEN COOL ON SHEET 2 MIN · FIRMS UP TRANSFER TO RACK COOL COMPLETELY REPEAT BATCHES SOURCE ALLRECIPES #19205 SERVINGS 72 COOKIES TIME (PREP / COOK / TOTAL) 10m / 50m / 1h DIFFICULTY ★ ☆ ☆ ☆ ☆ ATTRIBUTES D DAIRY E EGGS DESIGNER D. TUROWSKI DRAWING FOODPRINT REV A