This cookie recipe is one of my favorites so far. I got this recipe from YumSugar and it is a Mrs. Field’s cookie recipe. The original recipe is a chocolate chip cookie, but I find that if you take out the chocolate chips, you have a pretty good base for any kind of cookie you want.
I have made chocolate chip and I have made peanut butter chip cookies using this recipe. This time, I took out the chocolate chips and instead coated the cookies with it. Then I sprinkled them with coconut. And, since this is the Goodie Plate, I lessened the sugar.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark brown sugar (firmly packed)
- 1/2 cup white sugar
- 1 cup cold salted butter, cut into cubes
- 2 large eggs
- 2 teaspoons pure vanilla extract
- about 4 ounces of dark chocolate
- about 4 tablespoons of milk
- about 1/4 cup unsweetened shredded coconut, for garnish
Bake at 300˚F for about 20 minutes.
- In a medium sized bowl take: 2 1/2 cups all purpose flour, 1/4 teaspoon salt and sift in 1/2 teaspoon baking soda. Give it a good mix.
- In another bigger bowl, mix 1/2 cup brow sugar and 1/2 cup white sugar.
- Chop up the cold butter and mix it in with the sugars. The mixture should have tiny clumps of un-melted butter in it when you’re done mixing.
- Next, add in 2 eggs and 2 teaspoons of vanilla extract. Mix well.
- Add the flour mixture to the sugar mixture. Mix just until you cannot see flour anymore.
- Refrigerate the dough for 30 minutes before you bake the cookies.
- Use an ice cream scooper for even sized cookies. If you don’t have one just use a tablespoon. Scoop out the dough onto a baking sheet lined with parchment paper. Space the scoops a couple of inches apart. (If your cookies don’t spread when baking, and you’ve done everything right, just flatten them out with your hands before they bake.)
- Bake at 300˚F for about 20 minutes. I baked mine at 250˚C for about 15 minutes, because that’s just how my oven works. Immediately transfer the cookies to a cool surface after baking.
Now the chocolate topping!
- Take the chocolate, chop it and melt it using a bain-marie.
- When the chocolate is fully melted, add to it 4 tablespoons of milk and mix it in well. This makes the chocolate easier to spread, plus it gives the chocolate a creamy, mousse like texture. However, if you want to, you can leave the milk out.
- When the cookies have cooled down, spread a spoonful of the chocolate on top of each cookie. If you like sprinkle them with some unsweetened shredded coconut. It is very recommended by me.
- After you’re done topping your cookies, cover and refrigerate them for about an hour until the chocolate sets.
Enjoy your cookies! Keep covered and refrigerated.