I think that I might have mentioned this before, but I am very much a fan of “florentine-style” cookies — very thin, almost lace-like, crunchy and a little sticky. As most of you know, I am also a huge fan of coconut, so with these, I combined the best of both: a little coconutty, very thin and crispy, and just a touch of chocolate for good measure. Great afternoon pick-me-up; very addictive.
Who here has stayed at the Hilton Hotel’s DoubleTree chain? You know how they hand out warm chocolate chip cookies at check-in (or anytime you ask for them, if you didn’t know that… have a cookie craving, go to the front desk!) Anyway, purportedly, these chocolate chip cookies are that recipe. I saw it on FB and even if it was a lark, the recipe looked solid, so I gave it a go. I like to play around with chocolate chip recipes anyway. These have a touch of lemon juice and a touch of cinnamon and you bake them for longer at a lower temperature. Whether they are the actual DoubleTree recipe, I have no idea, but that’s ok too.
I have a tendency to make chocolates or fudge around holidays. It’s often completely impromptu — like I didn’t plan on making these two types until this morning, and had I not had the ingredients in the pantry, I wouldn’t have made them at all. I am very pleased that I did have the ingredients though, especially for the white chocolate coconut fudge as it is incredibly decadent!
I like to experiment with Chocolate Chip Cookies. There are so many out there that claim to be the “best” or “stay soft” or “stay crunchy”… some add vinegar, some add molasses. These add ovaline for flavor and vanilla pudding mix (which really just boils down to extra vanilla and corn starch) for consistency. And they are “aged” overnight and are deliciously huge. Nom nom nom!