Coconut Chocolate Chip Cookies with Freshly Milled Flour
Delightful cookies combining toasted coconut and rich chocolate chips, enhanced with freshly milled flour for unique flavor and texture.
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.
Notes
These cookies are best served warm with a glass of milk or a cup of tea. Store in an airtight container at room temperature for up to one week. You can freeze baked cookies for up to three months.