Sunday, April 29, 2012

Chocolate Chip Coconut Coffee Cookies

CC Coconut Coffee cookie-3

I'm a fairly recent convert to coconut. Up until a year or so ago, I would have told you that I could kinda-sorta tolerate it, but hated the texture. I'm not sure what happened between then and now, but I'm pretty sure this cake began the conversion...

And this bread sealed the deal.
coconut bread-crumb

So when I saw Bakergirl's coconut coffee chocolate chip cookies post show up in my reader, I immediate pinned the recipe and made them the next weekend. While they were very good, I wanted to amp up the coffee flavor and make them chewier. I took her concept, combined it with my go-to CCC recipe, and came up with this. I still think the coffee flavor could be enhanced even more, but they're awesome, regardless. It's a CCC with some extra oompf, since the coffee really gives the chocolate an added boost.

I didn't have the usual shredded, sweetened coconut you find at the grocery store, but I had this unsweetened flaked coconut I found at Menards, of all places. 
flaked coconut

Really. In their grocery section—which is just weird to have in a hardware store, but whatever, because the have an entire row of throw-back style candy {Boston baked beans, burnt peanuts, things like that} as well as various baking chips — and I'll take it where I can find it!

I also use this extract from Watkins. I found it at the farmer's market since a women there has a Watkins both. I assume you can order it online or find another maker of caramel extract/flavoring. 

caramel extract

I like the combination of chocolate, coffee and caramel. Oh and coconut. Sounds like a Starbucks drink, right? Great, now I want a frappuchino. I'll settle for this cookie, though!

CC Coconut Coffee cookie-2

Chocolate Chip Coconut Coffee Cookies
Inspired by Bakergirl (

2-1/2 cups (350g) All-purpose flour 
1 tsp baking soda
1/2 tsp cinnamon (optional, but I love a hint of cinnamon in my CCC)
2 Tbsp instant expresso, such as Medaglia D'Oro
1 cup (225g) butter, room temperature
3/4 cup (150g) granulated sugar
1 cup packed (215g) brown sugar
2 eggs
2 Tbsp coffee liqueur, homemade or something like Kahlua 
1 tsp caramel extract
4 oz bittersweet baking chocolate, chopped (like Ghiradelli)
1 cup (170g) mini chocolate chips
1 cup coconut, shredded, or flaked that's been chopped into finer pieces) - sorry - forgot to weigh this

(preheat oven to 350°F if baking right away)
1. Combine flour, soda, expresso, and cinnamon in medium bowl. Whisk and set aside.
2. In bowl of stand mixer or large mixing bowl, beat butter and sugars until well combined. Don't beat until "pale and fluffy" - you just want it smooth. 
3. Add eggs one at a time, beating well between each and scraping bowl as needed. 
4. Add coffee liqueur and caramel extract. Mix until incorporated.
5. Add flour mixture - all at once - and mix until just incorporated. Add chips, chopped chocolate and coconut and mix until distributed throughout batter.

At this point, you can bake the cookies and they still taste great, but for best flavor and texture, refrigerate at least an hour before baking; overnight is best. Or do what I did - bake a sheet of them NOW, then wrap up the rest for later. It's a total win-win.

If baking immediately, use cookie scoop or spoon to form 1" - 1-1/2" balls. Place on parchment-lined baking sheets, spacing them 3" or so inches apart to allow for spreading. If refrigerating, divide dough into 4 portions and form a log on a length of wax paper. Roll up tightly and refrigerate overnight. You can also put these in freezer bags and keep them handy for cookie emergencies. Come on, we've all had them, amiright??

When baking refrigerated or frozen dough, simply slice in 1/2" portions and space on baking sheet, baking as normal.

Bake 9-10 minutes, depending on your oven and preferred "done-ness". If you like a softer, gooier cookie, keep to the low end. Because the dough is kind of dark from the espresso and caramel flavoring, it's kind of hard to tell doneness, so keep an eye on them and make sure they're no longer glossy and just slightly darker on top.

Let them cool on the baking sheets about 5 minutes before moving them to a cooling rack. 

These are the perfect coffee break cookie. The coffee flavor is not very strong, but you can tell it's a CCC with some oompf.  I think pecans would be an amazing addition to these - definitely doing that next time. I think adding expresso powder to all of my CCC recipes is going to be a given from now on. 



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