I realised something fairly recently, something which some people might find rather weird, even shocking. I have a confession to make. You ready? Really ready?? In all my years of baking – with my grandma and mum as a kid, then going solo – I have never made choc-chip cookies before. Gasps of shock and horror! No really, I don’t know why, I guess my family were always more cake people: you make cakes, you buy biscuits/cookies. End of story. I told a friend this recently and she gave me a look of confusion mixed with horror and disgust before proceeding to question the morality of my parents who provided me with a choc-chip cookie-less childhood.
Anyway so I decided to experiment with a recipe I found in my Great British Bake Off book (I am totally addicted to this show, to the point that when I watch it I usually have recurring dreams about making strangely flavoured breads shaped like plaits and sailor’s knots). The coconut came in when I realised that I lacked vanilla and so replaced it with coconut essence, and decided to throw a handful of shredded coconut in there as well. (Note: NOT desiccated coconut. Ew. Shredded coconut is larger and generally much fresher and coconuty tasting.) They turned out pretty awesome: I binge ate half the batch by myself in about two days! The rest I kind of marred when I splashed it with soapy water after I decided (on my friend’s suggestion) that I clean my blender by filling it with boiling soapy water and turning it on. Needless to say it exploded scalding foam all over the kitchen bringing new meaning to the phrase Epic Fail. This is why I can’t have nice things.
Coconut Choc-chip Cookies
Adapted from the Great British Bake Off book 2011
125g unsalted butter, softened
50g caster sugar
50g brown sugar
1 large egg, room temperature
1/2 tsp coconut essence150g plain flour
pinch of salt
1/2 tsp baking powder (I used bicarb soda)
100g chocolate chips/chunks
a handful shredded coconut (about 2/3 cup)
Preheat oven to 190C. Put soft butter in a bowl and beat until creamy. Add sugars and beat until it looks fluffy, then lightly beat in egg with coconut essence. Sift flour, salt and baking powder into the bowl and combine with a wooden spoon/spatula. When thoroughly combined add chocolate and coconut and mix to combine. Use a teaspoon to spoon the dough onto lined baking trays, fairly far apart because they spread. Bake for 8-10 minutes or until the edges look browned (the cookies will still be fairly soft but they’ll harden as they cool). Cool on the tray for a couple of minutes before transfering to a wire rack. Pile them all on a plate and EAT THEM! They last for about 4 days in an airtight container if you’re weird and don’t want to eat them all at once.