I picked her up at school, we stopped by the drugstore and she
bought what she wanted. We came home; she clicked on my blog, cut and
pasted my chocolate chip cookie recipe and then printed it out. She sent me out
of the kitchen and baked a batch. She cleaned up, put everything
back, set the table, served us snack and afterwards she made changes to the recipe. Next thing you know she will be the one driving. Going on
thirteen, little Olivia is all grown up.
LIV’S CRAZY COOKIES!
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla
1 egg
1-1/2 cups flour
1/2 tsp baking soda [no more]
1/2 tsp salt
1/2 cup unsweetened lightly toasted coconut
1 full KitKat bar, chopped
1 full Coffee Crisp bar, chopped
1 packet of peanut M+M’s
3/4 cup chopped Callebaut chocolate
3/4 cup chocolate chips
- Line two cookie sheets with parchment paper.
- Preheat the oven to 350F.
- In a non-stick skillet, lightly toast the coconuts.
- In a large bowl beat the butter, sugars, vanilla and egg until light and fluffy.
- In a separate bowl, whisk together the flour, baking soda and the salt.
- Add the flour mixture to the butter mixture and stir to combine. The dough will be soft, but do NOT add more flour.
- Add the coconuts and all the chocolate ingredients.
- Give it a stir to combine.
- Loosely gather up a cookie sized chunk of dough with your fingers and plunk it down on the prepared cookie sheet at 2 -3 inch intervals. It is crucial not to squeeze the dough at any time. Don’t shape it at all. It will settle into a lovely round shape as long as you leave space between the cookies to grow.
- Bake the cookies for 12 to 15 minutes, or until lightly browned and crispy. [yes, Liv likes her cookies crispy]
- Allow the cookies to solidify before moving them to a wire rack to cool.
- Makes 20 cookies
