OK, so these cookies aren’t *really* florentines — those super thin and crispy cookies that are almost like lace, but these are oh so good nevertheless. Sort of a combination of a regular chocolate chip cookie and a florentine. And super coconut-y as well. These may just become one of my standard “go to” cookie as well as they are really fool proof to make.
Ingredients
1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional, but adds to the coconutiness)
1 1/2 cups flaked coconut (not toasted)
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup mini chocolate chips
Pinch of salt
Directions
Preheat oven to 350F. Prepare cookie sheets with silpat or parchment paper.
In a medium bowl, sift together flour, baking soda, baking powder and salt. In the work bowl of your stand mixer, cream together the butter, sugars, egg and extracts. Once that is combined well, slowly add the sifted flour mixture. When the flour and egg batter are well incorporated, add the flaked coconut and mini-chocolate chips. Once that is combined, drop by teaspoonfuls onto prepared baking sheets and bake for about 8-10 minutes or until browned.
Let cool completely.
OK, so these cookies aren’t *really* florentines — those super thin and crispy cookies that are almost like lace, but these are oh so good nevertheless. Sort of a combination of a regular chocolate chip cookie and a florentine. And super coconut-y as well. These may just become one of my standard “go to” cookie as well as they are really fool proof to make.
