I absolutely LOVE cookies!!!! I like entering a bakery smelling the aroma of fresh pastries being baked in the oven. So, what do I do? I started turning my kitchen into a bakery. The aroma of fresh mouth-watering cookies fill the air with remarkable…
PREP TIME: 20 MINUTES || COOKING TIME: 15-30 MINUTES
Ingredients:
1 cup of all-purpose white flour
1/2 cup of butter (can substitute with margarin)
2/3 cup of coconut sugar (can substitute with any sugar products)
1/2 teaspoon of vanilla bean paste (you can substitute with vanilla extract)
1 beaten egg
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/3 to 1/2 cup of dark chocolate chips
1/3 to 1/2 cup of coconut shreds (unsweetened)
Cooking Instructions:
- Preheat the oven to 375 degrees Fahrenheit.
- In one mixing bowl, mix in the dry ingredients together (flour, salt and baking soda) and set aside.
- In the second mixing bowl, cream the butter with either a stand mixer or electric mixer. Once the butter is soft (ice cream texture), add in the sugar and mix well. **NOTE: If you use margarine, you can skip this step and directly add the sugar into the soft margarine.
- Add the egg and vanilla bean paste into the wet ingredients and mix well.
- Now, from the the dry ingredients mixing bowl, take 2 tablespoons and mix it with the dark chocolate and coconut shreds. **Note: This will help prevent the dark chocolate and coconut sheds to completely clump together in the dough.
- Gradually pour the remaining dry ingredients into the wet ingredients mixing bowl and mix together. The dough will start to thicken and turn into a cookie dough once you finish pouring all the dry ingredients.
- Now, fold in the mixture of dark chocolate and coconut sheds back into the cookie dough mixture.
- When you’re ready, scoop a spoonful of cookie dough and drop it on the baking sheet (I used parchment paper). Make sure each cookie is at least 2 cm apart from each other so they have room to expand. Depending how big of a cookie you want, you can shape your own cookies on the baking sheet.
- Bake the cookies for 8-10 minutes in the oven until the top is golden brown. DO NOT OVER BAKE THE COOKIES!!! The baking time is all trial and error depending on how strong your oven is.
On a side note, you can also start kneading the cookie dough if you prefer to get your hands dirty. I personally LOVE kneading because I can shape my cookies however way I want. Sometimes, I would make each cookie dough into a ball and flatten it out on the baking sheet.
Note: you can be extremely Creative with your cookie mixture. I added dark chocolate and coconut shreds as a personal favourite. You can put in whatever you desire.
Here is a small list of idea if you are feeling adventurous:
- white chocolate chips + macadamia nuts
- dark chocolate + raisins
- raisins only
- dark chocolate + white chocolate mix
- chocolate + almonds
- chocolate + walnuts
- raisins + almonds