Chewy Chocolate Chip Cookies with Dried Cherries and Coconut
Her new snugly baby (Jaxon) is so sweet.
He has the best life right now. sleep > eat > sleep > eat > sleep > eat > and sleep.
If he was old enough to eat solid foods, I would spoil him like crazy. I would make him all sorts of baked goods. Kids love baked goods. And puppies. And Play Dough. Being a kid is awesome.
I
When he is old enough, I am planning to buy him lots and lots of really cool toys. I will take him to the park and we will fly a kite. This will be special. We will cherish this moment forever.
Chocolate chip cookies can pretty much be spiced it up any way you like. Get creative. But be realistic. Keep it simple. No one wants a not-so-good flavor explosion in their mouth. Think nuts, seeds, berries.
And love. A little love goes a long way.
These cookies are sweet, and chewy, and delicious. The sour cherry flavor compliments the dark chocolate so nicely. The subtle hint of coconut pulls it all together.
Cookies are awesome, because you can freeze the dough.
Then you can impress your house guests with cookies in 15 minutes. They will be amazed by your skills. Promise.
Chewy Chocolate Chip Cookies with Dried Cherries and Coconut Recipe
{adapted from Smitten Kitchen}
Ingredients
2 cups of all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
½ cup packed brown sugar
1 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
1 cup bittersweet chocolate chips
1 cup dried cherries
½ cup shredded coconut
Directions
1. Preheat the oven to 325 F.
2. In a medium sized bowl, sift together the flour, baking soda, and salt. Set to the side.
3. In a large bowl, cream the butter and sugars with a hand mixer until blended. Then, beat in the eggs and vanilla until creamy and smooth.
4. Mix the flour into the butter mixed until blended. Do not over mix. Stir in the chocolate chips, cherries, and dried coconut.
5. Bake on a greased or lined cookie sheet for 15 - 17 minutes. You want the edges of the cookies to be brown, and the cookies still soft to touch. Do not over bake or your cookies will turn out to hard.
6. Let cool on a wire rack for 10 minutes - if you can.
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
½ cup packed brown sugar
1 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
1 cup bittersweet chocolate chips
1 cup dried cherries
½ cup shredded coconut
Directions
1. Preheat the oven to 325 F.
2. In a medium sized bowl, sift together the flour, baking soda, and salt. Set to the side.
3. In a large bowl, cream the butter and sugars with a hand mixer until blended. Then, beat in the eggs and vanilla until creamy and smooth.
4. Mix the flour into the butter mixed until blended. Do not over mix. Stir in the chocolate chips, cherries, and dried coconut.
5. Bake on a greased or lined cookie sheet for 15 - 17 minutes. You want the edges of the cookies to be brown, and the cookies still soft to touch. Do not over bake or your cookies will turn out to hard.
6. Let cool on a wire rack for 10 minutes - if you can.