why make this recipe
Coconut Chocolate Chip Cookies with Freshly Milled Flour are a delightful twist on classic cookies. The combination of toasted coconut and rich chocolate chips creates a sweet and chewy treat that’s perfect for any occasion. Using freshly milled flour not only adds a unique flavor but also enhances the texture of the cookies. Plus, making your own flour can be a fun and rewarding experience!
how to make Coconut Chocolate Chip Cookies with Freshly Milled Flour
Ingredients
- 1/2 cup unsalted butter (European-style)
- 1/2 cup brown sugar
- 1/2 cup granulated cane sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups freshly milled flour (270 grams of soft white wheat)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips (or chocolate chunks)
- 1/2 cup coconut flakes (toasted)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract, mixing well.
- In another bowl, whisk together the freshly milled flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in the semi-sweet chocolate chips and toasted coconut flakes.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Coconut Chocolate Chip Cookies with Freshly Milled Flour
These cookies are best served warm with a glass of milk or a cup of tea. You can also add them to a dessert platter for a special occasion or enjoy them as a sweet snack throughout the day.
how to store Coconut Chocolate Chip Cookies with Freshly Milled Flour
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the baked cookies in a freezer-safe bag for up to three months. Just thaw them at room temperature or warm them in the oven when you’re ready to enjoy.
tips to make Coconut Chocolate Chip Cookies with Freshly Milled Flour
- Make sure your butter is softened to room temperature for easier mixing.
- Toasting the coconut before adding it enhances the flavor, so don’t skip this step!
- If you like your cookies chewy, avoid overbaking them. They should still be soft in the center when you take them out of the oven.
variation
Feel free to swap the chocolate chips for white chocolate or butterscotch chips to create a different flavor. You can also add nuts like walnuts or pecans for extra crunch.
FAQs
Can I use all-purpose flour instead of freshly milled flour?
Yes, if you don’t have freshly milled flour, all-purpose flour works fine. The texture may be slightly different, but the cookies will still be delicious.
Can I make these cookies vegan?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based butter for a vegan version.
What can I do if my dough is too sticky?
If the dough feels too sticky, you can chill it in the refrigerator for 30 minutes before baking. This will make it easier to handle.
Coconut Chocolate Chip Cookies with Freshly Milled Flour
Ingredients
Cookie Ingredients
- ½ cup unsalted butter (European-style) Make sure it’s softened to room temperature for easier mixing.
- ½ cup brown sugar
- ½ cup granulated cane sugar
- 1 large egg Substitute with a flax egg for a vegan version.
- 1 tsp vanilla extract
- 2 cups freshly milled flour (270 grams of soft white wheat) You can substitute with all-purpose flour if needed.
- ½ tsp baking soda
- ½ tsp salt
- ½ cup semi-sweet chocolate chips (or chocolate chunks) Can substitute with white chocolate or butterscotch chips.
- ½ cup coconut flakes (toasted) Toasting enhances the flavor, so don’t skip this step!
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract, mixing well.
- In another bowl, whisk together the freshly milled flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in the semi-sweet chocolate chips and toasted coconut flakes.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
