I have a confession to make: The cooking that Nathan and I do for the blog just doesn’t always fulfill me. In the middle of the week I often find myself baking up a sweet storm while Nathan is playing video games. This may not seem like a bad thing but Nathan doesn’t even have a sweet tooth! In order for my baking genius to be recognized I wanted to share my baking adventures with our lovely Rampant Cuisine followers. No wine or beer pairings, just tasty, sweet treats for you to drool over at your computer. So, this week, I am officially launching Katryn’s Baking Corner (KBC) for all of you who have a sweet tooth like me and wouldn’t just rather have a beer for dessert like Nathan.
Once, I was on a relentless hunt for the best chocolate chip cookie recipe…with every recipe I tried I always felt that it could be just a little bit better. When I found this recipe though, I knew my search was over! This cookie is perfection. It contains the ideal combination of firm chewiness and rich, delicious flavor… I could literally eat this cookie for the rest of my life. I add coconut because I love the extra texture and flavor that adds so if you don’t like coconut you’re missing out!
These cookies have become a staple in our house and when we have less than approximately 10 cookies I panic and make more. Since this is the recipe that I make most often it seemed like the perfect inaugural post for Katryn’s Baking Corner where I’ll be posting baked goods that are 100% guaranteed to be tasty.
Chocolate Chip Cookies:
2 sticks unsalted butter
2 ¼ cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup sugar
1 cup brown sugar
1 egg yolk
2 tablespoons milk
1 ½ teaspoons vanilla extract
½ cup shredded coconut
1 bag semisweet or dark chocolate chips, good quality!
- Melt the butter in a saucepan over low heat. Set aside to cool slightly.
- Sift together the flour, salt and baking soda. Pour the butter into stand mixer bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
- Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
- Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the coconut and chocolate chips. Chill the dough for 1 hour.
- Preheat the oven to 375 degrees F.
- Scoop the dough into small balls and place onto nonstick baking pans, 12 cookies per sheet. Bake the cookies 1 sheet at a time for 7-8 minutes.
- Remove from the oven and cool on a cooling rack.