Chococonut Cookies ACTIVE: 45 min | TOTAL: 2½ hr | MAKES: about 50
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon baking soda
1½ sticks (12 tablespoons) unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1 large egg plus 1 egg yolk
3 cups semisweet chocolate chips
2½ cups sweetened shredded coconut
2 teaspoons vegetable oil
1. Whisk the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
2. Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed (or a regular whisk) until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.
3. Position the racks in the upper and lower thirds of the over; preheat to 350°. Line 2 baking sheets with parchment paper. Arrange tablespoon-sized scoops of dough about 2-inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.
4. Put the remaining 1½ cups shredded coconut in a medium bowl. Melt the remaining 2 cups of chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon baking soda
1½ sticks (12 tablespoons) unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1 large egg plus 1 egg yolk
3 cups semisweet chocolate chips
2½ cups sweetened shredded coconut
2 teaspoons vegetable oil
1. Whisk the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
2. Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed (or a regular whisk) until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.
3. Position the racks in the upper and lower thirds of the over; preheat to 350°. Line 2 baking sheets with parchment paper. Arrange tablespoon-sized scoops of dough about 2-inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.
4. Put the remaining 1½ cups shredded coconut in a medium bowl. Melt the remaining 2 cups of chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.
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