The inaugural post of Dahlia Kitchen might as well be a chocolate chip cookie recipe. Chewy, bittersweet, and almost healthy enough to be considered breakfast. Not that I would ever, ahem, eat a cookie for breakfast.
You might be thinking, good grief, there are probably as many cookie recipes in the world as there are people. Only 7 billion.
Well, my blogging brain told me to do it. A little voice inside me said that announcing my chocolate chip cookie recipe to the world is a rite of passage. Like growing up and paying your own taxes or learning how to properly iron a dress shirt (though to be honest I’m hardly competent in either). For goodness sake at least my husband knows a thing or two about taxes and I can bake cookies… and we can take our dress shirts to the dry cleaners.
If you’re reading this, chances are you already have your go-to cookie recipe memorized and can recite it in your sleep. Well, this is mine. And if I may be so bold I think you should try it too.
DARK CHOCOLATE CHIP COCONUT COOKIES
Makes approximately 3 dozen cookies
3/4 cup unsalted butter, softened to room temperature
1.5 cups (330 grams) packed dark brown sugar
2 tablespoons vanilla extract
1/2 teaspoon baking soda
3/4 teaspoon salt
2 cups (256 grams) all-purpose or gluten-free flour
10 oz dark chocolate chips
1 cup oatmeal
1 cup shredded coconut, unsweetened (this is my favorite)
Lightly grease a cookie sheet or line with parchment paper. In a stand mixer, cream butter and brown sugar well, until light and fluffy. Mix in vanilla. Then add eggs, one at a time, beating well between each egg. Mix in baking soda and salt. Slowly add flour until just barely combined. Add oatmeal, coconut, and chocolate chips on low setting or combine by hand.
Cover and refrigerate your dough for at least one hour before baking, preferably for longer! I like this dough best when chilled overnight and it will keep nicely for several days in the refrigerator.
Spoon approximately 1.5 inch rounds onto your cookie sheet and bake at 325 degrees Fahrenheit for 13 to 15 minutes, until light golden brown. Cool for 2-3 minutes on the cookie sheet before transferring to a wire rack.