This winter John got an exciting career opportunity to do some contract work for Tesla’s new Gigafactory which is being built down in Nevada. So since the beginning of January he’s been living down in Reno. My work has been generous enough to allow me to go down once a month for a week at a time and work remotely which has been great because it turns out Reno is decently far away (ie. no direct flights) so it really doesn’t make sense for John to come back home for the weekend as we’d originally thought. They’re also so busy that he doesn’t really have time to leave for weekends regularly, or even cook for himself on a daily basis for that matter. So I promised when I came for my visit I’d bake and cook enough to leave him some frozen meals to hold him over till my next visit.
So the week before my first visit in January he requested a shopping list of baking ingredients so that the kitchen could be fully stocked upon my arrival – these cocount cookies topped the list of requests and apparently waiting an extra day to buy the ingredients was too much to ask!
These cookies are delicious, not too sweet, and just different enough from your standard chocolate chip cookie to make them really popular any where they go. I baked quite a few before leaving last month, so John was able to bring them in to work on a few occasions, and when we invited his co-workers over for pizza on Friday night this week, these cookies were requested for dessert! So many cookies were enjoyed on Friday night that I decided to whip up a batch first thing on Saturday morning before we headed out for a trail run to enjoy some last Nevada sun before I had to head home to cold and snowy Calgary that afternoon. These cookies are extremely easy and quick to make, and it also helps that John’s condo is so warm all the time that the coconut oil is always on the verge of melting which makes mixing the dough extremely easy. (Back at home, especially in the winter, our house is always on the chilly side and the cupboards are even colder so the coconut oil is always rock hard and needs to be beaten with a mixer to smooth it out.)
Double Coconut Chocolate Cookies
Baking time: ~12 minutes at 350F Total time: ~ 30 minutes Yield: 24 cookies
1/2 cup coconut oil*, warmed if possible
1 scant cup of brown sugar
1.5 Tbsp of vanilla
2 cups of flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 generous cup of flaked, unsweetened coconut
1 cup of chocolate chips
*The type of coconut oil that you use will affect the flavour slightly.
I prefer the virgin (unrefined) oil pictured above because it has a really
nice coconut flavour and smell.
Mix all the wet ingredients and cream thoroughly until smooth. If your oil is
hard you can beat it with an electric mixer or warm in the microwave slightly, just
be careful not to heat it so much that it’s all melted.
Sift dry ingredients into the bowl starting with the flour and then mix together
before stirring into wet (this is the lazy way to save yourself a bowl to wash).
Once dough is thoroughly mixed, fold in coconut and chocolate chips.
Drop by rounded spoonful on to lined baking tray (as you can see there was no
parchment paper in the condo so I used tin foil which actually seemed to work fine).
Bake for about 12 minutes until edges are faintly golden brown. These cookies are
great soft or crisp, but in general I find soft cookies a lot yummier! 🙂
**This recipe has been adapted slightly from here.
As soon as these cookies came out of the oven we headed out to Keystone Canyon for a run! It was a beautiful and sunny day, but the wind was absolutely howling (up to 110 km/h gusts) and the high altitude (5800 ft at the top) meant there was a lot of snow we had to trudge through along the trail. Such an interesting place!