Chocolate chip and coconut cookie

For me a cookie must always have a chew. The best cookie is the one that you bite into and have to put a little force into it to rip the piece away. No crumbly bits please.

I’m always disappointed when I see a big chocolate chip cookie, grab it and realise instantly that it lacks chew when the crumbs start falling off before I even take a bite.

On the other extreme, I don’t want to injure myself eating a cooking because the chew strains my jaw. So too much chew is just as disappointing.

This chocolate chip and coconut cookie is a great in between cookie, perfect with ice-cream or dunked in milk.

Chocolate chip and coconut cookies

Ingredients:
  • 120 g butter
  • ¾ cup caster sugar
  • 2 tablespoon brown sugar
  • 1 egg
  • ¼ cup yoghurt
  • ¼ cup coconut
  • ½ cup chocolate chips
  • 1 ¼ cup plain flour, sifted

Method:
  • Pre-head oven to 200 C fan-forced
  • Cream butter and caster sugar
  • Mix in brown sugar
  • Mix in egg
  • Mix in yoghurt
  • Mix in coconut and chocolate chips
  • Add flour and carefully combine
  • Place in the fridge for at least 2 hours
  • Roll 2cm balls and squash down slightly
  • Cook for 12-15 minutes or until the edges just start to brown (not too long, you want them a little soft)

Eat them hot, eat them cold, re-heat them in the microwave or use them for ice-cream sandwiches. Mix in nuts, use white chocolate, add cranberries. You can be as creative as you like!

Fun farewell yoghurt fact: Each week at Chobani’s New Berlin plant, 28 million pounds of milk are turned into 2 million cases of yogurt (in 2013).





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