Tis' the season for holiday treats and sweets. This recipe is just a holiday twist on the classic chocolate chip cookie by adding dried red cranberries. I know it's not much of a twist, but I don't want to really mess with a classic chocolate chip cookie too much. If you're not a fan of cranberries, you can simply eliminate them and the cookies will turn out great still. I make them without cranberries most of the time.
The other twist is of course the toasted coconut, well that's just something I've been adding to my chocolate chip cookie batter for a while now that gives it that extra special yum. It's a must try if you haven't tried them this way yet.
In my opinion, there is just no reason to make something as easy as chocolate chip cookies out of a can or a frozen batter mix full of artificial ingredients when it's not much more effort to make them from scratch. You'll taste the difference too.
I only use brown sugar in these cookies so you'll notice the batter is darker than normal. Try to use light brown instead of dark brown sugar if you can so people don't think you've burnt the cookies. I love using brown sugar in place of standard sugar when appropriate.
I've become a big fan of silicone baking mats
Chocolate Chip Charm
According to my children, chocolate chip cookies are ones the big guy in the red suit will always be happy with. I'd have to agree. It's hard to go wrong with chocolate chip anything. They might not be very holiday-like, but they're delicious and melt in your mouth when you're wanting to treat yourself a little. If not over-cooked these turn out to be a little moist in the middle and crunchy on the outside if enjoyed soon after baking. They do crisp up a bit more though after some time.
Give these chocolate chip cookies a try and see how you like them, and of course, they don't only need to be for the holidays.
Toasted Coconut Chocolate Chip Cookies with Cranberry
- 1 cup flaked sweetened coconut
- 1 cup all-purpose unbleached flour
- ¼ teaspoon baking soda
- ½ teaspoon aluminum free baking powder
- ⅛ teaspoon sea salt
- ¾ cup packed light brown sugar
- ¼ cup butter or coconut oil softened(they'll be chewier with the oil, my personal preference, but fine with butter-will be crispier this way)
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup semi-sweet chocolate chips
- ½ cup dried cranberries ½ chopped and ½ left whole
- *optional-baking mats or olive oil spray
- Preheat oven to 375 degrees.
- Spread out coconut flakes onto a baking sheet. Bake for 4-6 minutes or until lightly browned, watching closely. Stir once or twice to keep it from burning.
- Place butter (or coconut oil) and brown sugar into mixer's mixing bowl and beat until well blended. ( I use the whisk attachment to start)
- Next beat in egg and vanilla.
- Now add baking soda, powder, salt.
- Switch to the dough hook attachment on your mixer and add flour about ½ cup at a time. Scrape sides as needed to help mix.
- Finally add in chocolate chips, toasted coconut and half the cranberries (the chopped ones)
- Place baking mats on top of baking sheets (You should fit 12 cookies on each ½ sheet baking mat). If not using baking mats, spray your baking sheets with olive oil or cooking spray of choice.
- Drop 1 tablespoon scoops of batter mix onto the baking mats, about 2 inches apart.
- Once all batter scooped up, add the rest of your cranberries (the whole ones) gently pressing a couple onto the top of each cookie batter scoop.
- Bake for 8-10 minutes, watching that the bottoms don't burn as all ovens vary, and with elevation. (Mine are perfect at 9 minutes, very soft, browned on bottoms coming out and then firm up on racks)
- Let cool on pans at least 3 minutes, then transfer to wire racks to fully cool.
- Enjoy once cool enough to eat!