Tuesday, January 17, 2017

Day 17: Doing something for you and yours - Whole Wheat Chocolate Chip Coconut Cookies

This week started off on a tired note. After coming back from a two week trip that had eight flights, six hotels, one cruise, and two kids, we were beyond exhausted. As I passed by the flower shop on the way home from picking my little one up from school we decided to pick up a bouquet. For no special occasion, just for us.  I guess we were celebrating being home for an entire week, so that we could enjoy a bouquet of flowers! When we got home my little one asked if we could make cookies. Not wanting to disappoint him, I obliged. I found a simple recipe on allrecipes.com and halved it (I didn't want to be forced to eat my way out of a pile of cookies) and we both got to work.  

I really like this recipe. It is a no frills, very simple recipe to follow. It also gives perfectly crispy on the outside - soft and gooey on the inside cookies. I did make a few changes however, add a 1:3 whole wheat flour ratio and added some flaked coconut. I like having that subtle crunch in there instead of using nuts.  Feel free to omit the coconut, change to 100% all purpose flour, or add nuts. Another note is to let the cookies out just before they harden on the outside.  Keep them on the pan for about ten minutes instead of transferring them to a baking sheet.  This will let them bake the rest of the way giving you that soft and chewy inside.  Enjoy!


1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon hot water
1/4 teaspoon salt
1/2 cup whole wheat flour
1 cup all purpose white flour
1 cup semi-sweet chocolate chip morsels
1/2 cup flaked coconut (optional)

1.  Preheat oven to 350 degrees F (175 C).

2.  Cream the butter with the sugars.  Beat in the egg followed by the vanilla extract.

3.  In a small bowl mix the baking soda with the hot water.  Add to the batter.  Add the salt and the flour, followed by the chocolate chips and coconut.

4.  Spread parchment paper onto baking sheets.  Drop spoonfuls on to the prepared baking sheets and bake for 10-12 minutes.

Makes about 20 servings.

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