Everything but the kitchen sink cookies.

Our home, at times, feels like it has a revolving door. Whether it’s friends coming over for a coffee, family coming over for dinner, or play dates for my children, we seem to always have someone over or about to have someone over. This means two things: 1. my first floor has to be clean, almost always (which is exhausting) and 2. I have to have something to offer all of these people when they’re over. Please don’t read this as complaining, I love being busy and I love being social, so it’s a good combination. I made these cookies for a get together we were having at our house, which got cancelled, so we have a whole bunch of cookies (about 4 dozen) that we are slowly working our way through. These are good with traditional semi-sweet chocolate chips and if you don’t want nuts or coconut, just increase the chocolate chips to 1 1/2 cups or use any other combination of your favourite ingredients! The real key to these chewy chocolate chunk, hazelnut and coconut cookies is not baking them too long and storing them promptly once they’re cool. These two steps will ensure that the cookies stay chewy. The other key to these cookies is sharing them. This recipe makes so many cookies that you can give away dozens at a time and still have leftovers for yourself.

Ingredients

  • 2/3 cup melted butter
  • 2 cups lightly packed brown sugar
  • 2 eggs
  • 2 Tbsp hot water
  • 2 2/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chunks
  • 1/2 cup nuts of your choice (I used hazelnuts)
  • 1/2 cup coconut

Directions

  1. Preheat your oven to 375F/190C.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the melted butter, brown sugar, eggs and hot water. 
  3. In a large measuring cup, sift together the flour, baking powder, baking soda, and salt. Mix into the butter mixture until just incorporated. 
  4. Add in your chocolate chunks, nuts and coconut. Mix just until evenly distributed. 
  5. Using a small cookie scoop or 2 tablespoons, drop small amounts of dough onto a parchment-lined cookie sheet.
  6. Bake for 8-10 minutes or until just lightly golden brown – over cooking these cookies will take away their chewiness.
  7. This recipe make a LOT of cookies (about 4 dozen), so make sure you either have a lot of guests coming over or can take them with you somewhere for fear of leaving them in the house!
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