Post by wilderness on Nov 11, 2018 10:46:10 GMT -5
Caramel Coconut Chocolate chip Cookies-Plantdoctor
INGREDIENTS:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
10 ounce package Ghirardelli Caramel Chips
10 ounce package dark chocolate chips
3/4 cup shredded unsweetened coconut
3/4 cup chopped pecans
DIRECTIONS:
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in the caramel chips, chocolate chips, coconut and pecans and mix until the ingredients are evenly distributed through the cookie dough.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop large mounds of dough (the size of generous golf balls – about 2.5 ounces per cookie ball) onto the prepared baking sheet. Be sure to leave plenty of space between each dough ball. I typically bake 6 dough balls per cookie sheet. Bake until golden brown but still soft, 14 to 18 minutes.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
NOTES:
For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
INGREDIENTS:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
10 ounce package Ghirardelli Caramel Chips
10 ounce package dark chocolate chips
3/4 cup shredded unsweetened coconut
3/4 cup chopped pecans
DIRECTIONS:
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in the caramel chips, chocolate chips, coconut and pecans and mix until the ingredients are evenly distributed through the cookie dough.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop large mounds of dough (the size of generous golf balls – about 2.5 ounces per cookie ball) onto the prepared baking sheet. Be sure to leave plenty of space between each dough ball. I typically bake 6 dough balls per cookie sheet. Bake until golden brown but still soft, 14 to 18 minutes.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
NOTES:
For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
I have baked these before the full 24 hour chill time and they simply just aren’t as good.
I used AP flour rather than mixing the two and they were just fine.
