King Arthur Chewy Coconut Chocolate Chunk Cookies Recipes

KING ARTHUR CHEWY COCONUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375°F Lightly grease two baking sheets, or line with parchment paper.
• In a large mixing bowl, cream together the butter, coconut milk powder and sugars. Stir the coconut milk powder through a strainer as you add it to the mixing bowl, to take out any lumps.
• Beat in the egg, corn syrup, and coconut flavor. Scrape the sides and bottom of the mixing bowl, and beat for another 30 seconds to make sure everything is evenly combined.
• Whisk together the flour, salt, baking soda, and baking powder; beat into the butter mixture until evenly combined.
• Mix in the coconut and chocolate chips or chunks.
• Scoop by the tablespoonful onto the prepared baking sheets, and bake for 9 to 11 minutes. A tablespoon cookie scoop works well here.
• Bake just until the edges of the cookies are a light golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.

TOASTED COCONUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees.
• Arrange coconut in a single layer on a small cooking sheet Bake at 350 degrees for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
• Weigh or lightly spoon the flour into a measuring cup, level with a knife. Combine baking powder, baking soda and salt in a medium bowl; stir with a whisk until well blended.Place the sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add the flour mixture at low speed just until combined. Stir in the toasted coconut and chocolate.
• Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes or until the bottom of cookies just begin to turn brown. Remove from pan and cool completely on wire racks.

CHEWY COCONUT COOKIES

Steps:

• -Preheat oven to 350.
• -In a separate bowl, mix together flour, baking soda, salt and set aside.
• -In a separate bowl cream butter and sugars together.
• -Add the egg and mix well.
• -Combine the flour mixture with the sugar mixture.
• -Add coconut and vanilla.
• Bake for 8-10,
• Times may vary due to different ovens.

KING ARTHUR FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
• Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
• Mix in the flour, then the chips.
• Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
• Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.

DOUBLE-SHOT MOCHA CHUNK COOKIES

Steps:

• Preheat oven to 350.
• Lightly grease or line with parchment two cookie sheets.
• In medium bowl, cream together butter, sugar, baking powder, espresso powder, and salt.
• Add eggs and vanilla, beating until smooth.
• Stir in cocoa powder, then flour; the dough will be stiff.
• Mix in chocolate chips and chunks.
• Drop cookies by tablespoonfuls (about 1 1/2" balls) onto prepared baking sheets, leaving about 1 1/2" between them.
• Bake for 10 minutes.
• Remove from oven, allow to cool on pan.