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.
- 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
- 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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