Ray surprised me with a spontaneous cookbook purchase - The Sweet Spot - highlighting desserts by renowned pastry chef Pichet Ong. He is best known for his work at Jean-Georges Vongerichten's 66 and Spice Market in New York City. This cookbook mirrors JG's love for Asian-inspired cuisine and ranges from traditional desserts, like fresh almond jello and fruit cocktail to more modern adaptations, including this recipe for Coconut Chocolate Chip Cookies.
Coconut Chocolate Chip Cookies
adapted from The Sweet Spot by Pichet Ong
Ingredients
1 1/3 cups finely shredded unsweetened dried coconut
2 cups all purpose flour
1½ teaspoons baking powder
1 cup unsalted butter, at room temperature
1 cup plus 1 tablespoon packed dark brown sugar
¾ cup plus 2 tablespoons sugar
½ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2½ cups bittersweet pistoles or bittersweet chocolate chips or roughly chopped bittersweet chocolate
Directions
Preheat the oven to 300°F. Spread the coconut on a large rimmed baking sheet and bake until golden brown and fragrant, about 7 minutes. Set aside to cool completely. Sift together the flour and baking powder and set aside.
Put the butter, both sugars, the salt, and cooled toasted coconut into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time, and then add the vanilla. Turn the mixer speed to low and add half the flout mixture. When incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the chocolate chips. If you have time, cover the dough tightly and chill for at least 2 hours, or up to 3 days, before baking.
When ready to bake, preheat the oven to 325°F. Line two baking sheets with parchment paper. Scoop the cookie dough into 1-inch balls and put 2 inches apart on the baking sheets. Bake until brown and crisp, about 12 minutes. Transfer to a cooling rack to cool. The cookies can be stored in an airtight container for up to 3 days.
Modifications
The first picture above was based on the original recipe. I tested a batch and the cookies tasted good - crispy but chewy and moist in the middle because of the coconut. However, they were a little too flat for my taste so I added my favorite chocolate chip cookie ingredients: Ingredients
1 1/3 cups finely shredded unsweetened dried coconut
2 cups all purpose flour
1½ teaspoons baking powder
1 cup unsalted butter, at room temperature
1 cup plus 1 tablespoon packed dark brown sugar
¾ cup plus 2 tablespoons sugar
½ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2½ cups bittersweet pistoles or bittersweet chocolate chips or roughly chopped bittersweet chocolate
Directions
Preheat the oven to 300°F. Spread the coconut on a large rimmed baking sheet and bake until golden brown and fragrant, about 7 minutes. Set aside to cool completely. Sift together the flour and baking powder and set aside.
Put the butter, both sugars, the salt, and cooled toasted coconut into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time, and then add the vanilla. Turn the mixer speed to low and add half the flout mixture. When incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the chocolate chips. If you have time, cover the dough tightly and chill for at least 2 hours, or up to 3 days, before baking.
When ready to bake, preheat the oven to 325°F. Line two baking sheets with parchment paper. Scoop the cookie dough into 1-inch balls and put 2 inches apart on the baking sheets. Bake until brown and crisp, about 12 minutes. Transfer to a cooling rack to cool. The cookies can be stored in an airtight container for up to 3 days.
Modifications
- Pecans and walnuts in the batter (about 1 1/2 cups)
- Mini marshmallows wrapped in the center of each ball prior to baking
- Sprinkling of sea salt on top of the dough right before it goes into the oven
The result was very similar to our Consummate Chocolate Chip Cookie recipe and I prefer that one more. However, one great thing about this recipe is you only need to refrigerate the dough for 2 hours versus 36 hours. The coconut is deliciously subtle and provides more textural support than flavor. Make sure you use the unsweetened, finely shredded kind (I got mine from Wholefoods) , otherwise the cookies may come out too sweet. I definitely recommend this version if you want your CCC fix ASAP!
No comments:
Post a Comment