Coconut Chocolate Chip Cookies with Freshly Milled Flour
Soft coconut chocolate chip cookies made with freshly milled soft white wheat, toasted coconut, and semi-sweet chocolate.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup brown sugar
- ½ cup granulated cane sugar
- 1 large egg
- 1 tsp vanilla extract
- 270 grams freshly milled soft white wheat flour about 2 cups, or all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup semi-sweet chocolate chips or chunks
- ½ cup coconut flakes toasted
Instructions
Cooking
- Toast. Preheat the oven to 350 degrees F. Toast the coconut for 3 to 5 minutes, then cool.
- Cream. Beat the butter and both sugars until smooth, then beat in the egg and vanilla.
- Add dry. Whisk the flour, baking soda, and salt, then mix into the butter mixture until just combined.
- Fold. Stir in the chocolate chips and toasted coconut.
- Scoop. Drop spoonfuls onto a parchment-lined sheet, a few inches apart.
- Bake. Bake 10 to 12 minutes until the edges are golden. Cool on the pan briefly, then on a rack.
Notes
Substitutions: Use a flax egg and plant-based butter for vegan cookies, or white chocolate instead of semi-sweet.
Tips: Weigh the flour and do not eat the raw dough.
Storage: Keep in an airtight container at room temperature for up to a week, or freeze for later.