Best King Arthur Chewy Coconut Chocolate Chunk Cookies Recipes
KING ARTHUR FLOUR CHOCOLATE CHIP COOKIES
EVERYONE has a favorite chocolate chip cookie recipe; this is ours. These golden cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy." Our guarantee: These 3" cookies are fairly thin, with the chips under the crust offering a "bumpy" top surface. Their edges will be crisp and brown, while their centers are softer.
Provided by senseicheryl
Categories Dessert
Time 24m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips.
- Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
- Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.
Nutrition Facts : Calories 150.2, Fat 8.4, SaturatedFat 4.2, Cholesterol 12.7, Sodium 72.3, Carbohydrate 18.9, Fiber 0.7, Sugar 12.8, Protein 1.3
CHEWY COCONUT COOKIES
These cookies are so chewy and delicious! Margarine or real butter work well but the real butter I think gives it that extra flavor:) The key is to under bake them. I usually take them out once they're semi golden and put them on a cooling rack immediately. Easy to make!
Provided by Chachie
Categories Drop Cookies
Time 20m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- -Preheat oven to 350.
- -In a separate bowl, mix together flour, baking soda, salt and set aside.
- -In a separate bowl cream butter and sugars together.
- -Add the egg and mix well.
- -Combine the flour mixture with the sugar mixture.
- -Add coconut and vanilla.
- Bake for 8-10,
- Times may vary due to different ovens.
TOASTED COCONUT CHOCOLATE CHUNK COOKIES
A great recipe that I found in my Cooking Light magazine. These cookies are very yummy. I was thinking about adding some chopped pecans next time. You know, to give them more fiber and make them more healthy! Yea, right! LOL! Actually they're not to bad. Everything in moderation. Enjoy!
Provided by SoCalCookerGal
Categories Drop Cookies
Time 40m
Yield 25 cookies, 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Arrange coconut in a single layer on a small cooking sheet Bake at 350 degrees for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
- Weigh or lightly spoon the flour into a measuring cup, level with a knife. Combine baking powder, baking soda and salt in a medium bowl; stir with a whisk until well blended.Place the sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add the flour mixture at low speed just until combined. Stir in the toasted coconut and chocolate.
- Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes or until the bottom of cookies just begin to turn brown. Remove from pan and cool completely on wire racks.
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