Chewy Coconut-Chocolate Chip Cookies from The Happy Cook by Daphne Oz
There’s nothing that’s better than a good chocolate chip cookie. In her twist on the classic recipe, Daphne Oz incorporates coconut for a subtle, sweet flavor. We promise that if you try these Chewy Coconut-Chocolate Chip Cookies from her new cookbook The Happy Cook, you won’t want to go back to plain chocolate chip version!
Daphne Oz is the author of the New York Times bestselling cookbook Relish and co-host of The Chew. The Happy Cook is filled with smart advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, that will transform the most nervous or reluctant novice into a happy, confident home cook. Daphne makes cooking fun and relaxing, and shows anyone—newbie or seasoned expert—how to celebrate every day with delicious meals that are as easy to create as they are to enjoy.
The Happy Cook is on sale September 20. Pre-order a copy today from your favorite retailer. Also, make sure to submit your proof of pre-order here, and you’ll receive exclusive access to three videos of Daphne Oz cooking her favorite at-home recipes, as well as a shopping list notepad and a signed book plate from Daphne!
CHEWY COCONUT-CHOCOLATE CHIP COOKIES
Baking is the best babysitter. I can’t tell you the number of times Philo has been on the verge of an epic meltdown and getting her into the kitchen to crack eggs, mix, measure, and mess around has been the only—and perfect—antidote.
For these ultra-chewy and tender cookies, I started with the traditional chocolate chip cookie, took out some sugar and half the butter (but left enough to keep it delicious!), swapped the flours, and added oats and shredded coconut, which toast and caramelize to give the cookies an extra chewy texture.
The most important step in the whole process is one I learned from a friend of my grandmother’s named Mona Lisa—her smile is great, but her cookie trick is a national treasure that will guarantee you cookies with perfectly crisp edges and soft, chewy centers. Here’s what you need to do: take the baking sheet out of the oven halfway through baking and bang it hard on the open oven door before rotating the pan and returning it to finish baking.
The other trick is to let the dough rest in the fridge for 30 minutes or (preferably) overnight, which allows for more even cooking (the ingredients will all be the same temperature), and a rested dough will give you richer, more intensely delicious flavors.
MAKES 2 DOZEN COOKIES
- 1/2 cup whole wheat flour
- 1 cup quick-cooking rolled oats
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature, plus 1 egg yolk
- 1/2 cup semisweet chocolate chips
In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.
Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you’ll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat- safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges— in other words . . . perfect!). Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
TIP: When you’re measuring flour, don’t scoop it from the bag or jar with your measuring cup, as this can pack the flour and overfill, meaning your cookies will be too dry. Instead, spoon flour into your measuring cup until it’s mounded, then use the flat side of a knife to scrape off the excess and make level.
TIP: To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. Once they’re set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.
TIP: Make these into ice cream sandwiches! Let your favorite ice cream soft en for 10 to 15 minutes, then scoop a dollop onto an upside- down cookie. Top with another cookie and press down to seal, then freeze for 20 minutes before serving.