As much as we love classic chocolate chip cookies, there is a lot to be said for decadent, loaded versions like these coconut, dark chocolate treats. The indulgent recipe comes from ICE alum Ramin Ganeshram’s latest book, Stir It Up!, about a teen with a passion for cooking. Read our interview with Ganeshram for more info about her, her career in food writing, and her culinary training at ICE.
Recipe reprinted from Stir It Up! (Scholastic 2011) with permission by Ramin Ganeshram
3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter
1 large egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips or 10 ounces good quality dark chocolate chopped into chip-size pieces
1 cup sweetened coconut flakes
Makes 3 dozen cookies.
Preheat oven to 375 degrees.
Combine the butter and sugars in the bowl of a standing mixer. Mix on medium high until light and fluffy, about four minutes.
Add the egg and vanilla and mix well, stopping to scrape down bowl as necessary.
Stir in the flour, baking soda, and salt until well combined.
Stir in the chocolate chips or chocolate pieces and coconut flakes. Mix well to form a stiff dough.
Drop the dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute, then remove from cookie sheet and place on wire racks to finish cooling.