Happy Tuesday all!
I know I talked a bit about Christmas Day festivities, but let me go a little more in depth. You see, somewhere in all the hullabaloo that was going on, and by hullabaloo I mean some low-down good ole’ fashioned sitting on my butt, I got extra bored. You know that feeling that you get after sitting in one place for too long? Well, yea, I sat on the couch for way too long, which eventually led to what I like to call the “itch,” the itch to get the hell up and do something. I guess sitting on the couch also leads to talking about food because my sister and I got into an in-depth conversation about desserts, in particular, cookies. You see, my sis had this bright idea to make some gluten free/dairy free chocolate chip cookies with coconut flour, meaning they would therefore be gf/df coconut chocolate chip cookies. I thought it was a pretty fantastic idea and my sis assured me that we had coconut flour on hand. However, we were out of a couple of things so a grocery trip was definitely in the cards.
Now came the tricky part, actually finding a grocery store open on Christmas Day. After about 30 minutes of google-ing and calling local stores who were obviously closed, Randall’s came through. Win! So, off to the store my dad and I went. Now, while seester had claimed we had coconut flour that she had seen months ago in my parents’ kitchen cabinet, I decided to grab some extra coconut flour at the store just to be safe. Well, just my luck, Randall’s is not gluten free friendly. Not only did they not have coconut flour, but they were out of almond flour as well. CRISIS! So, I finally settled on a all-purpose gluten free flour that I had never used and would only use in this sort of situation. What can I say? I was desperate. When I got home I began whipping up the cookie concoction and could already foresee the consequences of purchasing the flour blend. I believe my Dad described the batter as “tasting like acid.” It was a definite flop. I ran to the kitchen sink and spit the mouthful of rancid tasting gf cookie batter into the sink. Yuck.
So, what did I do with this mess? I made the real stuff. When I say the “real” stuff I mean those chocolate chip cookies that are chock full of butter and sugar with actual milk chocolate chips. You know, one of those recipes that yields 40-45 cookies but only made 20 because the cookie dough was so irresistible that you just couldn’t help yourself to half the bowl. Now, these aren’t your every day chocolate chip cookies. You know I had to add my own personal touch, so I dumped in half a cup of chopped walnuts. So, that would make them Chocolate Chip Walnut Cookies. However, my dad is a connoisseur of coconut so at the very end, he added some coconut on top of the cookies for a little bit of toasted coconut heaven. I must say, that no matter how many healthy recipes that I make, everything is better with butter. These cookies are no exception. Plus, they are mondo-sized, I mean, just look at them.
Pure perfection. Of course we brought these to my aunt’s on Christmas Day evening and they were a hit. Little did my family members know that they were completely impromptu and never meant to happen. Haha!
Chocolate Chip Walnut Cookies (with a bit of coconut):
2 c. of all-purpose flour
1 t. of salt
3/4 t. of baking soda
8 oz. of unsalted butter, at room temperature
1 c. sugar
2/3 c. of brown sugar
2 t. of pure vanilla extract
2 large eggs
11.5 oz. bag of milk chocolate chips
1/2 c. chopped walnuts
sprinkle of shredded, sweetened coconut (optional)
1. Center a rack in your oven and preheat to 375 F and line 2 baking trays with parchment paper.
2. In a medium sized bowl, whisk the flour, baking soda and salt together and set aside.
3. Using a stand mixer, beat the butter and sugars on a medium speed until well blended before adding the vanilla.
4. Add the eggs, one at a time, beating well after each addition.
5. Reduce the mixer speed and add the dry ingredients in 3 parts, only adding the next when the previous addition is well combined.
6. Finally, fold in the chocolate chips and walnuts.
7. Spoon the mixture into slightly rounded tablespoons onto the baking sheet, leaving about 2 inches between the cookies as they will flatten out during baking. Optional: sprinkle the top of each cookies with a bit of shredded coconut.
8. Bake, one tray at a time, alternating trays so that each tray has a chance to cool in between batches, for 10-12 minutes or until they are golden in the middle and brown at the edges. Leave the cookies to rest on the tray for a minute or so before moving onto a cooling rack.
F.Y.I.: The cookies can be stored for approximately 4 days in an airtight container.
Makes 40-45 cookies (depending on how big you like your cookies).