Ultimate Chocolate Cookie Book - Bruce Weinstein [26]
2. Place the chopped chocolate in the top half of a double boiler set over about 1 inch of simmering water, or in a medium bowl that fits tightly over a medium saucepan with about the same amount of simmering water. Stir until half the chocolate has melted, then remove the double boiler’s top half or the bowl from the heat and continue stirring until all the chocolate has melted. Cool for 5 minutes.
3. Meanwhile, soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add the sugar and continue beating until light and fluffy but still somewhat grainy, about 1 more minute. Beat in the eggs one at a time, making sure each is thoroughly incorporated before adding the next. Beat in the vanilla extract, then the cooled, melted chocolate until it looks smooth (if you rub it between your fingers, you may still feel grains of sugar). Turn off the beaters, add the prepared flour mixture, then beat at a very low speed until a soft, pliable dough forms. Let the mixer beat in the coconut and pecans at a very low speed, just until evenly distributed.
4. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing the drops about 2 inches apart. Bake for 7 minutes, then reverse the sheets top to bottom and back to front. Continue baking for about 6 more minutes, or until the cookies are bumpy, rounded, and still a little soft to the touch. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely. Cool the baking sheets for 5 minutes before baking additional batches.
Recommended storage
3 days at room temperature
3 months in the freezer
Personalize It!
To make fudgier Chocolate Coconut and Pecan Cookies, reduce the granulated sugar to 2/3 cup plus 1 tablespoon; beat in 1/3 cup packed dark brown sugar and 1 tablespoon light corn syrup with the granulated sugar.
To make crunchier Chocolate Coconut and Pecan Cookies, increase the unsalted butter to 8 tablespoons; use 2 large eggs plus 1 large egg white (rather than 3 whole eggs); and use unsweetened coconut flakes, rather than sweetened shredded coconut.
CHOCOLATE COCONUT COOKIES
These resemble Florida coconut patties, a candy with a rich, coconut center, surrounded by a thin chocolate shell. In our cookie version, a creamy coconut center, somewhat like coconut cheesecake, is surrounded by a moist chocolate cookie. We dare say they’re just as irresistible.
MAKES ABOUT 21/2 DOZEN LARGE COOKIES
FOR THE COCONUT FILLING
6 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk, at room temperature
11/2 teaspoons vanilla extract
21/4 cups unsweetened coconut chips (about 5 ounces, see page 19)
FOR THE CHOCOLATE COOKIES
13/4 cups all-purpose flour
1/3 cup cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (11/2 sticks) cool, unsalted butter, cut into small pieces
1 cup sugar
1 large egg, at room temperature
1. Position the rack in the center of the oven; preheat the oven to 375°F.
2. To make the coconut filling, beat the cream cheese and sugar in a large bowl, using an electric mixer at medium speed, until smooth and light, about 1 minute. Beat in the egg yolk, then the vanilla, until smooth. Finally, beat in the coconut chips at a very low speed just until evenly distributed. Set this mixture aside.
3. To make the chocolate cookies, whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until uniform; set aside.
4. Clean and dry the beaters. Soften the butter in a second large bowl, using the electric mixer at medium speed, about 1 minute. Add the sugar and continue beating until light and airy but still a little grainy, about 1 more minute. Beat in the egg until smooth, no more than 20 seconds. Turn off the beaters, add the prepared flour mixture, and beat at a very low speed, just until well combined but not until not sticky. The dough should be stiff but still pliable.
5. Scoop out 1 tablespoon