The only scooped-cookie recipe in the Sister Pie cookbook that can be baked immediately after the dough is made (as opposed to needing a 24-hour rest in the refrigerator) is the "Double-and-by-Double-I-Mean-Triple-Chocolate Cookies." The three types of chocolate that give the cookie its name are white chocolate, bittersweet chocolate, and cocoa powder.
To make the dough, you cream room temperature butter with sugar and light brown sugar until light and fluffy; add eggs and vanilla; mix in a cooled mixture of melted white chocolate and bittersweet chocolate; incorporate the dry ingredients (flour, cocoa powder, baking powder, baking soda, and kosher salt); and stir in white chocolate, bittersweet chocolate, and large unsweetened coconut flakes.
I used a #24 scoop to portion out the dough and got 37 cookies from the batch. I flattened the cookies before baking and topped them with some Maldon salt before putting them in the oven. While you could barely make out some of the bittersweet chocolate pieces in the finished cookie, the coconut flakes (which browned nicely in the oven) were more prominent. The white chocolate chips were invisible; most of the white chocolate is melted before being mixed into the batter and only two ounces of chips are incorporated at the end.
The cookies were very chocolate-y and I absolutely loved the texture and flavor from the coconut flakes. I actually think this is as much a coconut cookie as it is a chocolate cookie. I couldn't taste the white chocolate as a separate component, but I'm sure it contributed to the richness of the cookie batter. The cookie was a little dry, like a biscuit. While I didn't mind the texture, I wonder if I might have over baked these cookies a little. It's often difficult to tell when a chocolate cookie is done since you can't judge it by its color.
I'm glad that I made the trip to the store to buy Bob's Red Mill large chip-like coconut flakes recommended by the cookbook for this recipe, because for me, the big, chewy coconut flakes were the most memorable characteristic of this cookie. I would have called these chocolate-coconut cookies if I was going to pick the name, but not matter what you call them, I thought they were delicious.
Recipe: "Double-and-by-Double-I-Mean-Triple-Chocolate Cookies" from Sister Pie by Lisa Ludwinski.
To make the dough, you cream room temperature butter with sugar and light brown sugar until light and fluffy; add eggs and vanilla; mix in a cooled mixture of melted white chocolate and bittersweet chocolate; incorporate the dry ingredients (flour, cocoa powder, baking powder, baking soda, and kosher salt); and stir in white chocolate, bittersweet chocolate, and large unsweetened coconut flakes.
I used a #24 scoop to portion out the dough and got 37 cookies from the batch. I flattened the cookies before baking and topped them with some Maldon salt before putting them in the oven. While you could barely make out some of the bittersweet chocolate pieces in the finished cookie, the coconut flakes (which browned nicely in the oven) were more prominent. The white chocolate chips were invisible; most of the white chocolate is melted before being mixed into the batter and only two ounces of chips are incorporated at the end.
I'm glad that I made the trip to the store to buy Bob's Red Mill large chip-like coconut flakes recommended by the cookbook for this recipe, because for me, the big, chewy coconut flakes were the most memorable characteristic of this cookie. I would have called these chocolate-coconut cookies if I was going to pick the name, but not matter what you call them, I thought they were delicious.
Recipe: "Double-and-by-Double-I-Mean-Triple-Chocolate Cookies" from Sister Pie by Lisa Ludwinski.
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