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